Signature Cookbook

THE

Signature Cookbook Recipes from our Signature family to yours

Introduction Our

Signature

family

is

a

collection of wonderful people from all different backgrounds.

Through all of our diversity, we can all agree that a great way to connect with others is through a tasty dish.

A good dish becomes a person’s trademark– passed

their

down

Signature– from

one

generation to the next.

This cookbook is a collection of the recipes closest to our hearts. We hope you enjoy these Signature dishes and that they can become part of your kitchen traditions.

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Table of Contents DRINKS........................................................................................................................... 1 DIPS & DRESSINGS...............................................................................................5 APPETIZERS & SNACKS.................................................................................. 11 BREAKFAST.............................................................................................................. 15 MEALS & ENTRÉES............................................................................................ 21 SWEET TREATS.....................................................................................................37

Memories are made when gathered around the table. "

"

Drinks

1

Drinks

Classic Margarita MAKES 1 SINGLE SERVING Courtesy of: Signature Premier Properties

Ingredients:

Directions:

• 1 ½ ounces silver tequila

1. If you’d like salt, run a lime slice around the rim of a glass.

• 1 ounce Triple Sec • ¾ ounce freshlysqueezed lime juice • ice Optional: Sweeten with simple syrup.

Lime wedge and coarse salt for rim.

Fill a shallow bowl with salt and dip the rim in the salt until covered. Set aside.

2. Add tequila, Triple Sec and lime juice to a cocktail shaker and shake/stir until combined. If you’d like the drink to be sweeter, stir in ½ teaspoon of simple syrup at a time to taste.

3. Fill your glass with ice and pour in the margarita mix.

Garnish with a lime wedge if desired.

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Drinks

Bloody Mary Extraordinary MAKES 2 SERVINGS Courtesy of: Mary Cashin

Ingredients: • 3 cups V-8 juice* • 3 ounces vodka • ½ tsp Worcestershire sauce • ¾ tsp horseradish • 3 dashes hot pepper sauce • 1 pinch salt • ¾ tsp celery salt • dash garlic powder • generous dash freshly ground black pepper • juice of one lemon • juice of one lime • 2 stalks celery Optional: lemon wedges

*Don’t use a mix or plain tomato juice. If possible, refrigerate for 1-2 hours.

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Directions: 1. Mix all ingredients in a pitcher and refrigerate for 1 hour.

2. Send through the blender - a few quick pulses - add 4 cubes per drink and pulse once or twice .

3. Rim the glasses with salt, pepper and celery salt.

4. Take a lemon wedge and wet the rim all the way around and dip the glass in a mixture of salt, pepper and celery salt.

5. *Dress up the drink with a leafy stalk of celery and other colorful veggies, ie. a thin slice of carrot, and an olive or two.

Drinks

Mulled Wine MAKES 4-6 SERVINGS Courtesy of: Kaitie Monda

Ingredients:

Directions:

• 1 (750 ml) bottle of dry red wine

1. Combine all ingredients in a large saucepan and stir to

• 1 orange, sliced into rounds • ¼ tsp clove • 2 cinnamon sticks • 2 star anise • 2–4 tbsp honey, or maple syrup to taste • ¼ cup whiskey Optional: Garnish with citrus slices, extra cinnamon sticks, extra star anise

combine.

2. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Do NOT boil off the alcohol). Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.

3. Using a fine-mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra sweetener if needed.

4. Serve warm, topped with your favorite garnishes.

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Dips & Dressings

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Dips & Dressings

BLT Dip Courtesy of: Geri Hackett

Ingredients:

Directions:

• 8 slices crisp, cooked bacon

1. Preheat oven to 375 degrees.

• 1 medium tomato, chopped

3. Bake for 15-20 minutes until bubbly and slightly browned.

• 3 ounces shredded swiss cheese

2. Combine all ingredients in an ovenproof dish.

4. Serve with your favorite crackers!

• ½ cup mayo • ½ cup small onion, minced

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Dips & Dressings

Light Avocado Mango Salsa MAKES 4 SERVINGS Courtesy of: Mary Lou Cella

Ingredients: • 1 large avocado, diced • 1 mango, diced • ½ red onion, diced • 5 strawberries, diced • 1 lime, juiced • Salt & pepper to taste

Directions: 1. Dice up avocado, mango, onion and strawberries 2. Juice the lime.

3. Mix avocado, mango, onion, strawberries and lime juice in a bowl.

4. Add salt and pepper to taste.

5. Serve!

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Dips & Dressings

Caesar Salad Dressing Courtesy of: Patti Gosman

Ingredients: • 1 cup mayo • 1 tbsp lemon juice • 1 tsp Worcestershire sauce • ½ clove of garlic (more or less to taste) • ½ cup grated parmesan cheese • 1 tbsp milk • salt & pepper to taste

Directions: 1. Place all ingredients in a food processor and blend.

2. Once finished, use immediately or refrigerate.

Can be served over grilled chicken and Caesar salad.

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Dips & Dressings

Chef Peter Culthrop's Salad Dressing/Marinade Courtesy of: Irene Georgiades Pollaci

Ingredients:

Directions:

• ½ cup balsamic vinegar

1. Blend all ingredients together and it's ready to go!

• 1 tbsp A-1 Sauce • ¼ cup seasoned rice vinegar • 1 tbsp mirin • 2 tbsp sugar • 1 tbsp soy sauce • 1 tbsp sesame oil • 1 tbsp dry mustard • 2 tbsp fish sauce • 2 tbsp ginger • 1 cup oil • salt and pepper 9

Delicious as a marinade for any meat as well as a dressing for any type of salad!

Dips & Dressings

Corn & Bean Dip Courtesy of: Debra Sosnow

Ingredients:

Directions:

• ¼ cup sugar

1. Mix sugar in apple cider vinegar until dissolved.

• ¼ cup apple cider vinegar • ¼ cup extra virgin

2. Whisk in extra virgin olive oil.

3. Add corn, beans and scallions.

4. Toss in crumbled feta cheese (add this in when serving).

olive oil • 1 can white shoepeg corn, drained

Best if made hours or a day before serving.

• 1 can black beans, rinsed and drained • 1 bunch chopped scallions (white parts and some green) • Crumbled feta cheese

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Appetizers & Snacks

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Appetizers & Snacks

Spinach Balls MAKES 25-30 BALLS Courtesy of: Ally Cervantes

Ingredients:

Directions:

• 2 (10 ounce) packages of frozen chopped spinach

1. Cook and drain spinach.

• 1 medium onion, diced

4. Mix all ingredients together (mix in the eggs last so that they

• 3 cups crushed herb stuffing (preferably Pepperidge Farm) • 6 eggs • ¾ cup melter butter • ½ cup parmesan cheese (grated) • 1 ½ tsp garlic salt

2. Melt butter & whisk eggs.

3. Preheat your oven to 350 degrees. don't cook with the hot spinach or butter).

5. Form balls and place on an ungreased cookie sheet or pan 6. Bake for 15 - 20 minutes.

7. Let them stand for 5 minutes to slightly harden and cool.

8. Enjoy!

These can be frozen & reheated

• ½ tsp black pepper

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Appetizers & Snacks

Potato Latkes Courtesy of: Jennifer Dickenson

Ingredients:

Directions:

• 1 tsp baking powder

1. Mix all ingredients together well (if too wet, add a pinch or 2

• salt to taste • pepper to taste

2. Use canola oil to fry potatoes in a large skillet with high sides.

• garlic powder to taste

3. Drop a small handful of potato mixture in oil and cook until

• 1 green onion, chopped (1-2 tbsp)

crispy brown on each side about 8-10 minute Make sure oil

• ½ cup of matzoh meal (you can substitute with flour instead)

4. Lay cooked latkes on a platter lined with a paper towel to

• 2-3 eggs, beaten • canola oil

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more of matzoh meal).

is hot and the latke sizzles when you drop it in. drain excess oil and cool.

5. Serve with applesauce or sour cream, or both and enjoy!

Appetizers & Snacks

Shrimp Ceviche This is a very large portion used for parties– Recipe can be cut in half or 1/3.

Courtesy of: Devin Sullivan

Ingredients:

Directions:

• 3 lbs small shrimp peeled,

1. Cut each shrimp in half.

deveined, tail off • 10 lemons • 10 limes • 3 sour oranges • 1 large red onion (small chop) • 3-4 vine tomatoes (remove seeds & juice) • 1 English cucumber (or regular cucumber peeled and seeded) • 1 yellow pepper (small chop) • 3 jalapeños (small chop) • Handful of cilantro minced

Pita Chips: Ingredients: • 1 bag of pita bread

2. Bring salted water to a boil and add shrimp to boil for 2 minutes (this is just a parboil).

3. Remove shrimp and put into a bowl with ice water to stop the cooking *Shrimp will look funky because it is only partially cooked. Once it finishes cooking in juices, it will firm up and be the right color.

4. Once shrimp are chilled from ice water put them in a glass or plastic bowl (not metal because it's reactive) and cover with the juice. If the shrimp aren’t covered, you can add juice from your fridge (grapefruit, orange). Shrimp needs to be covered to cook fully.

5. Let sit for 4 hours.

6. After 4 hours, combine all ingredients and season to taste.

Serve with homemade pita chips

Directions: 1. Preheat oven to 375 degrees.

2. Cut each Pita Bread into 8 wedges.

3. Brush both sides with EVOO and season with salt & pepper.

4. Arrange on a baking sheet and bake 12-15 minutes.

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Breakfast

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Breakfast

Egg Bake

Courtesy of: Kristel Weidenman

Ingredients:

Directions:

• 6 slices of bread with crust removed

1. Line the bottom of a 7 ½" x 11" baking dish with the bread.

• 4 cups of cheese - 2 cups of cheddar & 2 cups of Monterey jack (or all 4 cups cheddar)

3. In a bowl, combine eggs, milk and seasonings.

• ½ pound of pre-cooked bacon

5. Cover and refrigerate overnight.

• 1 can of chopped water chestnuts

7. Bake for 45 minutes uncovered (if the top looks like it's

• 6 Eggs • 2 cups milk

2. Top with cheese, bacon and water chestnuts.

4. Pour that mixture on top of the other ingredients in the baking dish.

6. Next morning, preheat oven to 350 degrees. getting too dark, then cover).

8. Serve and enjoy!

• ⅛ tsp salt • ½ tsp pepper

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Breakfast

Avocado Egg Whites On An English Muffin MAKES 2 SERVINGS Courtesy of: Michele Gottlieb

Ingredients:

Directions:

• 1 ripe avocado

1. Hard boil 3 eggs.

• 3 hard-boiled eggs (without the yolks)

2. Once ready, take the yolks out of the hard-boiled eggs.

• 1 toasted fork split English muffin

4. Mash together with a fork.

3. Place the egg whiles and avocado in a bowl.

5. Once your English muffin is toasted, scoop the egg and avocado mixture on the muffin.

Healthy, quick & delicious!

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Breakfast

Norwegian Pancakes MAKES 6 SERVINGS Courtesy of: Ally Cervantes

Ingredients:

Directions:

• 3 eggs

1. Combine eggs and milk.

• 1 ½ cups milk • 1 cup all-purpose flour • ¼ teaspoon salt • 1 teaspoon sugar • Any toppings/ stuffing you prefer (syrup, jam, etc)

2. Gradually add flour, salt and sugar until completely smooth.

3. Heat a medium-sized skillet on medium-high heat.

4. Coat skillet with butter.

5. Pour about ¼ cup of batter into the skillet and coat the entire bottom of the skillet by tilting it.

6. Cook until the top looks dry (about 30 seconds).

7. Carefully slide a spatula under the pancake and flip.

8. Cook for a few seconds on the other side or until browned.

9. Remove and place on a plate and cover with foil to keep warm while the others cook.

10. Fill and roll them with whatever you prefer! Some things you can use are syrup, jam, peanut butter, Nutella, fruit, etc!

These come out best when cooked in a cast-iron skillet but they can be cooked in a regular pan.

Can also be made as a dessert!

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Breakfast

Shakshuka Courtesy of: Yona Miller

Ingredients: • 1 medium onion, diced • 1 red bell pepper, seeded and diced • 4 garlic cloves, finely chopped • 2 tsp paprika • 1 tsp cumin • ¼ tsp chili powder • 1 28-ounce can of diced tomatoes • 6 large eggs or one egg per person • salt and pepper, to taste

Directions:

• 1 small bunch fresh cilantro, chopped

1. Heat olive oil in a large sauté pan on medium heat. Add the

• 1 small bunch fresh parsley, chopped

chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

2. Add garlic and spices and cook an additional minute.

You may add Feta Cheese too when the Shakshuka is almost ready.

3. Pour the can of tomatoes with juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer covered, about 25–30 minutes.

4. Crack the eggs and add to the sauce, separating them as much as possible. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

5. Garnish with chopped cilantro and parsley.

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Breakfast

Peanut Butter Banana Oatmeal Courtesy of: Kaitie Monda

Ingredients: • ½ cup old fashioned oats • ½-1 banana, sliced • Pinch of sea salt • ¼ cup of almond milk • 1 Tbsp peanut butter • Raisins, or berries • Walnuts • Ground cinnamon • Honey, to taste

Directions: 1. Prepare the oats as directed.

2. Mash the banana slightly in a bowl.

3. While oats are still hot, stir in banana, peanut butter, salt and milk until well combined.

4. Stir in the walnuts and raisins or berries.

5. Top with a sprinkle of cinnamon and a drizzle of honey.

This can be made as overnight oats by combining all ingredients in jar, stirring well, and letting sit overnight in a refrigerator.

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Meals & EntreĚ es

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Entrées

Basil Tomato Tart Courtesy of: Ellen Patterson

Ingredients:

Directions:

• ½ of 15 oz piecrust

1. Unfold piecrust according to directions. Place in a 9-inch

• 1 ½ cups shredded mozzarella cheese

quiche dish or glass pie plate. Flute edge, press with tines of

• 5 Roma or 4 medium tomatoes

Sprinkle with ½ cup of mozzarella.

• 1 cup loosely packed fresh basil leaves • 4 cloves of garlic • ½ cup mayonnaise • ¼ cup grated parmesan cheese • ⅛ tsp ground pepper

a fork. Pre-bake according to directions. Remove from oven.

2. Cut tomatoes into wedges, drain on paper towels. Arrange tomato wedges atop melted cheese in the baked pie shell.

Chop and mix basil and garlic. Sprinkle over tomatoes.

3. In a medium bowl, combine remaining mozzarella, mayo, parmesan cheese and pepper. Spoon mixture over basil mixture spreading evenly.

4. Bake in a 350 degree oven for 35-49 minutes or until top is golden and bubbly.

5. Serve warm.

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Entrées

Spinach & Feta Turkey Burger MAKES 4 SERVINGS Courtesy of: Fern Margolies

Ingredients:

Directions:

• 1 ¼ lb lean ground

1. Mix together turkey, spinach, feta, garlic, breadcrumbs and

turkey • 1 ½ cups packed fresh spinach, finely chopped • 4 ounces crumbled feta cheese • 2 cloves garlic, minced • ¼ cup Italian breadcrumbs • ¼ tsp black pepper

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pepper.

2. Divide into 4 equal portions, about 4" in diameter and 1" thick.

3. Preheat grill and grill burgers until no longer pink and juices run clear, about 5 minutes per side.

Entrées

Summer Sailing Burger MAKES 2 SERVINGS Courtesy of: Tracy Boucher

Ingredients: • 8 oz grass-fedbeef or ground turkey for a healthier option • 6 oz mixed fresh mushrooms • 1 clove garlic • ¼ tsp salt • 2 tsp cooking oil • 1 oz shaved parmesan • 2 Fresh Buns • 2 ½ tsp Dijon Mustard • 1 oz Arugula

Directions: 1. Remove and discard any tough mushroom stems and finely chop the tender stems and caps, chop garlic.

2. Heat an iron skillet and add 1 tsp of cooking oil.

3. After the oil heats up over medium heat, add mushrooms and garlic.

4. Cook gently until liquid evaporates.

5. Transfer mushroom mixture to a bowl and let the mixture cool 6. Add the beef or turkey to the mushroom mixture and salt.

7. Using hands, mix together and form 2 patties.

8. Return skillet to medium-high, add 1 tsp cooking oil, add burgers and cook until well browned, then flip, add shaved parmesan, cover and cook a few more minutes (Approx 7 to 8 minutes for well done).

9. Open buns, spread dijon mustard on one half, add cooked

Serve with salad or fries!

burger, top with arugula.

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Entrées

Poacher Chicken Courtesy of: Dee Donovan

Ingredients:

Directions:

• 3 pounds chicken cutlets, or

1. Mix sugar and juice until well combined.

chicken with bones • 1 cup brown sugar • 1 large can of pineapple juice

2. Put the chicken in a ziploc bag, add marinade mixture, and mix until well coated.

3. Marinate to 1 -2 days.

4. Grill until done.

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Entrées

Savory Meatloaf MAKES 2 SERVINGS Courtesy of: Christine Stevens

Ingredients: • 1 ½ pounds lean ground beef • 1 cup milk • 1 Tbsp Worcestershire sauce • 1 tsp chopped fresh sage leaves or ¼ tsp dried sage leaves • ½ tsp salt • ½ tsp ground mustard • ¼ tsp pepper • ⅛ tsp garlic powder • 1 egg • 3 slices bread, torn into

Directions: 1. Heat oven to 350 degrees.

2. Mix all ingredients except chili sauce and brown sugar (save for glaze).

3. Spread mixture in an ungreased loaf pan (8½"x4" or 9"x5") or shape into a 9x5 loaf on an ungreased cookie sheet.

4. Bake uncovered 1 hour, spread glaze on top for the last 15 minutes.

small pieces • 1 small onion, chopped GLAZE • ½ cup chili sauce, or barbecue sauce or ketchup • 1 Tbsp brown sugar

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Entrées

BBQ Pulled Pork MAKES 12-16 SERVINGS Courtesy of: Donna Mello

Ingredients: • 1 boneless pork roast (loin or shoulder – I use loin, shoulder is fattier) • 3 tbsp cooking oil

Directions:

• 2 Large onions diced (I love Vidalia) • 1 Cup Ketchup • 1 Cup Beef Broth • 2/3 Cup Chili Sauce • 1/4 Cup Cider Vinegar • 1/4 Cup Packed Brown Sugar • 3 tbsp Worcestershire Sauce • 2 Tablespoons prepared Mustard • 2 tbsp Molasses • 2 tsp Salt • 2 tbsp Lemon Juice • 1/4 tsp Cayenne Pepper • 1/8 tsp Pepper • Rolls, Cole Slaw, Pickles

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1. In a Dutch Oven, brown the roast on all sides in 1 tbsp of oil.

Remove and set aside.

2. Add the remaining 2 tbsp oil to pot and sauté onions until tender.

3. Mix up all remaining ingredients in a large bowl and add to onions. Bring to a boil.

4. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.

5. Add pork roast back into Dutch Oven and cover with the sauce.

6. Cover and put in 325 degree oven for 2 hours.

7. Turn roast and put back in for another 2 hours (or until meat is very tender).

8. Remove roast, place on large cutting board and take two forks and start shredding.

9. After its all shredded, return to pot and stir. Serve on rolls with coleslaw and pickles.

This can be made in the slow cooker also. After the sauce is done simmering, place on top of roast in the cooker. 4 lbs. will take about 6 hours!

Entrées

Spicy Honey Boneless Chicken Thighs Courtesy of: Janet Falco

Ingredients:

Directions:

• 2 tsp garlic powder

1. Preheat broiler.

• 2 tsp chili powder

2. Combine the first 6 ingredients in a large bowl. Add chicken

• 1 tsp salt • 1 tsp ground cumin • 1 tsp paprika (I used smoked paprika) • 1/2 tsp ground red pepper (or hot pepper flakes) • 8 skinless, boneless chicken thighs

to bowl; toss to coat.

3. Place chicken on a broiler pan coated with cooking spray (I lined mine with foil first). Broil chicken 5 minutes on each side.

4. Combine honey and vinegar in a small bowl, stirring well.

Remove chicken from oven and pour the honey mixture on chicken thighs to coat.

5. Put back in the oven and broil another 2 minutes.

• Cooking spray • 6 Tbsp honey • 2 tsp cider vinegar 28

Entrées

Marvelous Meatballs Courtesy of: Denise Giantasio

Ingredients: • 2 ½ lbs lean ground beef • 3-4 links Italian sweet sausage, decased • 6 eggs, beaten & combined with ½ cup of half & half • 1 ½ sweet onion, chopped & carmelized by sauteeing long and slow in ½ olive oil or butter • 3 large garlic cloves, minced and sauteed

1. Preheat oven to 425 degrees.

2. In a large bowl, mix all ingredients together.

3. Using hands, moisten with water and begin to

• ¾ cup fresh parsley, chopped

shape into balls. You may need to remoisten every 6

• ½ cup fresh basil, chopped

meatballs or so. Don't over handle your meat mixture

• ¾ cup fresh cherry tomatoes, diced

and wash hands thoroughly when finished!

4. Set onto greased cookie sheet.

• ⅓ cup of pignoli nuts, fried in

5. Bake for 25-30 minutes. You want to take them out

olive oil and butter until golden • ½ - ⅓ cup cooled fresh marinara sauce • lots of fresh ground pepper & sea salt • 1 cup grated Locatelli cheese • pinch or 2 of herbs de Provence • ¼ cup Worcestershire sauce • 1 cup or more of Italian breadcrumbs 29

Directions:

while still undercooked in the middle, so watch until they are a nice color on the outside.

6. Cool and transfer to a bowl.

7. Ladle your hot marinara over them when ready.

Entrées

Chicken Marsala Courtesy of: Paula Johnson

Ingredients:

Directions:

• ½ cup bread crumbs

1. On a large sheet of waxed paper, blend crumbs, flour,

• 2 lbs. thin chicken cutlets

seasonings and oregano all together. Dredge chicken in

• ½ cup flour

this dry mixture.

• 4 Tbsp oil • 1 tsp salt • 4 Tbsp butter • ⅛ tsp pepper • ½ lb sliced fresh mushrooms • ⅛ tsp paprika • 1 cup dry Marsala wine • ⅛ tsp oregano

2. Heat large skillet with 1 Tbsp oil. Add 1 tbsp butter. When butter is melted, saute chicken until brown on both sides.

3. Transfer meat to a flat baking pan (I use a round casserole dish) as it browns. Use more oil and butter to finish browning, reserving some butter for mushrooms.

4. When all the meat is browned, melt the remainder of butter in a skillet and saute mushrooms over a high flame for 1 minute.

5. Pour wine onto mushrooms. Cook for 30 seconds. Pour wine and mushrooms over the meat.

6. Bake for 15 minutes at 350 degrees. Serve immediately.

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Entrées

"The Best" Mac & Cheese MAKES 6 SERVINGS Courtesy of: Geri Hackett

Ingredients: • 1 Pound Elbow pasta • 3 Tbsp Stick Butter • 2 Tbsp Flour • ¼-½ tsp Fresh Ground Nutmeg, to taste • ½ Tbsp Spicy Mustard • 1 ½ pounds of Grated Cheese Optional: • 2 Tbsp Butter • Breadcrumbs

Directions: 1. Cook pasta till al dente in salted boiling water.

2. Meanwhile, warm the milk (I use the microwave).

3. Melt the butter in a saucepan.

4. Whisk in the flour, keep whisking to obtain a smooth base or roux.

5. Season with salt, pepper, nutmeg, and mustard.

6. Slowly add the warm milk to the roux, whisking until combined, the sauce should be on the thinner side, not too thick, we want it to stay moist after baking.

7. Once the sauce has thickened, add the cheese, slowly whisking after each addition. If the sauce gets too thick, add more milk.

8. *Optional, melt butter, add crumbs and combine. Sprinkle of the top before baking* 9. Bake at 375 degrees for 20-30 minutes, or till lightly browned and bubbly.

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Entrées

Thai Chicken Wraps Courtesy of: Cheryl Yohai

Ingredients: FOR THE PEANUT SAUCE: • ½ cup reduced-sodium chicken broth • 2 Tbsp peanut butter • ½ Tbsp Sriracha chili sauce • 1 Tbsp honey • 1 Tbsp soy sauce

Directions: 1. Prepare the sauce: In a small saucepan,

• ½ Tbsp freshly grated ginger

combine chicken broth, peanut butter, ½

• 1 clove garlic, crushed & chopped

Tbsp sriracha, honey, 1 Tbsp soy sauce, ½ Tbsp fresh ginger, 1 clove crushed garlic

FOR THE CHICKEN:

and simmer over medium-low heat, stirring

• 1 -2 Tbsp sesame oil

occasionally until sauce becomes smooth

• 16 oz ground chicken • 1 Tbsp Sriracha chili sauce, to taste • 4 cloves garlic, crushed • 1 Tbsp fresh ginger, grated • 1 Tbsp soy sauce • ¾ cups shredded carrots

and thickens, about 6-8 minutes.

2. Meanwhile, heat a large non-stick skillet or wok over high medium until hot.

3. When hot, add sesame oil and sauté the chicken until cooked through and browned, breaking it up as it cooks, add the sriracha, remaining garlic and ginger and sauté 1-2

• ⅔ cup scallions, chopped

minutes. Add a Tbsp of soy sauce, and cook

• ¾ cup shredded red cabbage (or coleslaw

1 minute, add shredded carrots, and ½ cup

mix) • 2 tbsp chopped peanuts • cilantro leaves for garnish

of the scallions and sauté until tender-crisp, about 1-2 minutes. Set aside.

4. Divide the chicken equally between 8 lettuce

• 4 lime wedges

leaves, top each with shredded cabbage,

• 8 iceberg or romaine lettuces outer leaves

remaining scallions, drizzle with peanut sauce, chopped peanuts, and cilantro for garnish and serve with lime wedges.

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Entrées

Pear & Gorgonzola Ravioli Courtesy of: Geri Hackett

Ingredients: • 2 small Bosc or Anjou pears, small diced • 1 shallot, minced • 4 ounces whole milk ricotta cheese • 4 ounces Gorgonzola cheese • 2 ounces grated Parmesan cheese • ½ tsp ground pepper • 32 wonton wrappers • 8 Tbsp unsalted butter

Directions: 1. In a large skillet Sauté pears and shallot on medium heat until the shallots are soft and the pears are just starting to soften up.

2. In a large bowl, add sautéed pear/shallot mixture (without liquid), ricotta cheese, Gorgonzola cheese, Parmesan cheese, and ground pepper. Carefully stir together until combined.

3. Fill a small bowl with water and lay out wonton wrappers. Using your finger, wet two sides (in an L shape) and add about ½-1 tsp filling in the center of the wonton wrapper. Fold over the non-wet side down onto the wet edges. Carefully ensure there is no trapped air around the filling and seal the wrappers by pressing down on the edges. You should now have a triangle-shaped ravioli 4. Continue making your ravioli until all the wonton wrappers and filling are used.

5. Bring a big pot of water to boil on the stove and drop the raviolis into the water, about 6 at a time. Cook for about 1 minute, just to soften the wonton wrapper, remove from the water and lay onto a plate.

6. Once all your ravioli has been cooked add a stick of butter to a large skillet and cook over medium heat. Melt down until the butter is slightly brown and smells nutty. Once you have reached that point add in the remaining 1/2 tsp fresh thyme and remove from the heat 7. Toss each ravioli in the hot butter and plate.

8. Sprinkle with a little extra Gorgonzola cheese and fresh sage if desired.

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Entrées

Easy "No Fry" Crab Cakes Courtesy of: Debra Sosnow

Ingredients: • ¼ cup mayo • 3 tbsp fresh chives • 1 tbsp lemon juice • 1 tsp honey • 1 tsp Worcestershire Sauce • ½ tsp dry mustard • ½ tsp salt • ¼ tsp cayenne pepper • Panko breadcrumbs

Directions: 1. Preheat oven to 400 degrees 2. Mix together mayo, chives, lemon juice, honey, Worcestershire sauce & mustard 3. Fold in 12 oz. Crabmeat, drained and picked over for shells.

4. Add salt & cayenne pepper.

5. Stir in 4 tbsp Panko breadcrumbs until mixture just holds together.

6. Place ¾ cup Panko breadcrumbs in a separate bowl.

7. Roll crab mixture into walnut-sized balls.

8. Drop into Panko crumbs. Roll to cover. Place on a baking sheet. Gently press to flatten slightly.

9. Cover with plastic wrap and refrigerate for 30 minutes or up to 24 hours.

10. Bake crab cakes for 20 minutes or until crisp and golden.

Serve with your favorite dipping sauce.

HERE'S ONE TO TRY: 1.

Mix together ½ cup sour cream, ¼ cup mayo. 2 tbsp drained horseradish.

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Entrées

Chicken Continental Courtesy of: Irene Pollaci

Ingredients: • Chicken cutlet • Bread crumbs • Muenster cheese • Butter

Directions: 1. Preheat a toaster oven at 375 or oven.

2. Spray an ovenproof casserole with cooking spray.

3. Coat a 6 oz chicken cutlet with plain breadcrumbs.

4. Place in casserole and put 2-3 pats of butter on top.

5. Place on middle rack and cook for 6-8 minutes.

6. Remove casserole momentarily and put muenster cheese evenly distributed on top-about 3 slices.

7. Continue to cook for about 4 minutes until cheese is melted.

8. Switch toaster oven or stove to broil and cook until Muenter Cheese is golden brown.

9. Serve with rice.

For a variation you can put the cutlet on a bed of spinach and follow the same instructions.

35

Entrées

Spicy Jamaican Jerk Salmon MAKES 2 SERVINGS Courtesy of: Maxvel Rose

Courtesy of: Maxvel Rose

Directions: Honey Lemon Rum Glaze 1. Add all ingredients in a saucepan indicated above. Place on medium heat for 5-8 minutes stir counterclockwise until nice and creamy.

Spicy Jerk Salmon

Ingredients: • One Filet Salmon (1.32lbs) • 2 Tbsp of jerk seasoning • Salt and pepper to taste • Glaze (honey, lemon)

1. Apply oil to pan, then season Salmon with salt, pepper and Jerk seasoning.

2. Use a gourmet pan or similar type or ovensafe baking pan, preheat oven to 375 degrees.

3. Place salmon in the oven approximately 20-25 minutes.

Baked Potatoes Wedges

• ½ cup Honey,

1. Preheat oven to around 425 degrees.

• ¼ cup Lemon Juice

2. Cut up potatoes into wedges .

• 3 Tbsp of dark rum

3. Place one tablespoon of cooking oil in baking pan

• 2 to 3 Tbsp of unsalted butter

4. Rinse in vinegar .

• ¼ cup of brown sugar

5. Place potatoes in a single layer over a baking pan.

• Tsp of Grace Hot Pepper Sauce • Baked Potato Wedges • 2-3 Potatoes • ½ Tbsp of Sweet Paprika • 2 Tbsp of any cooking oil • Salt and pepper to taste • Vinegar • Handful of Asparagus (½ lb)

6. Sprinkle Paprika, salt and pepper over potatoes.

7. Bake around 25-30 minutes, flip potatoes during the halfway mark. Finish when crispy.

Asparagus 1. Preheat grill high or medium.

2. Prepare asparagus by coating with olive oil, sprinkle with salt. Brush grill grates lightly with olive oil. You can use a grill pan for alternative use.

3. Grill the asparagus for about 3-5 minutes until lightly

• Salt to taste

charred or heated grill marks making the asparagus

• 1 Tbsp of Olive oil

tender. Make sure to turn on other side to cook

• Hot Grill

evenly.

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Sweet Treats

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Sweet Treats

Banana Muffins with Cinnamon Bread Brown Sugar Crumble Courtesy of: Linda Callegari

Ingredients: MUFFINS • ½ cup all-purpose flour • 1 tsp baking soda • 1 tsp baking powder • ½ tsp salt • 3 bananas, mashed • ¾ cup white sugar • 1 egg, lightly beaten • 1/3 cup melted butter CINNAMON CRUMBLE • ⅓ cup packed brown sugar • 2 Tbsp all purpose flour • ⅛ tsp ground cinnamon • 1 Tbsp butter

Directions: 1. Preheat oven to 375 degrees and lightly grease 10 muffin cups, or line with muffin papers 2. In a large bowl, mix together flour, baking soda, baking powder, and salt.

3. In another bowl, beat together bananas, sugar, egg and melted butter. Stire the banana mixture onto the flour mixture just until moistened. Spoon batter into prepared muffin cups.

4. In a small bowl, mix together brown sugar, flour and cinnamon and cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

5. Bake for 18-20 minutes until a toothpick comes out clean.

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Sweet Treats

Perfect Macarons MAKES 30 MACARONS Courtesy of: Cindy Grimm

Ingredients:

Directions:

MACARONS

1. In the bowl of a food processor, combine the powdered

• 1 ¾ cups powdered sugar

sugar, almond flour, and ½ tsp of salt, and process on

• 1 cup almond flour, finely ground

low speed, until extra fine. Sift the almond flour mixture

• 1 tsp salt, divided • 3 egg whites, at room temperature • ¼ cup granulated sugar

through a fine-mesh sieve into a large bowl.

2. In a separate large bowl, beat the egg whites and the remaining ½ tsp of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until

• ½ tsp vanilla extract

stiff peaks form (you should be able to turn the bowl

• 2 drops pink gel food coloring

upside down without anything falling out).

3. Add the vanilla and beat until incorporated. Add the

VANILLA BUTTERCREAM • 1 cup unsalted butter, 2 sticks,

food coloring and beat until just combined.

4. Add about ⅓ of the sifted almond flour mixture at a time

at room temperature

to the beaten egg whites and use a spatula to gently

• 3 cups powdered sugar

fold until combined. After the last addition of almond

• 1 tsp vanilla extract

flour, continue to fold slowly until the batter falls into

• 3 Tbsp heavy cream

ribbons and you can make a figure 8 while holding the spatula up. This is the macaronage process, really scrape the sides of the bowl, but don’t overdo it. It’s an art, not a science!

5. Transfer the macaron batter into a piping bag fitted with a round tip.

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Sweet Treats

Perfect Macarons (Continued)

Courtesy of: Cindy Grimm

6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet. You can also get Silpat sheets that have the exact circles for the size, which is great and they stay put on their own 7. Pipe the macarons onto the parchment paper in 1½" circles, spacing at least 1" apart.

8. Tap the baking sheet on a flat surface 5 times to release any air bubbles. This is important, go ahead and drop it on your counter from at least 12” height!

9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10. Preheat the oven to 300˚F. 11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

12. Transfer the macarons to a wire rack to cool completely before filling.

13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

14. Transfer the buttercream to a piping bag fitted with a round tip.

15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream. This makes plenty, you should actually have some left over that can be refrigerated and used for another batch.

16. Place in an airtight container for 24 hours to “bloom.” Very important. If you eat one now, it’ll be crunchy and crumble. Don’t worry, they soften in the fridge. Can be stored for a week in the fridge or frozen to keep longer. Just bring to room temp before eating.

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Sweet Treats

Chocolate Marble Banana Bread Courtesy of: Lori Zulferino

Ingredients:

Directions:

• ½ cup of salted butter softened (1 stick)

1. Preheat oven to 350 degrees.

• 1 cup sugar • 1 egg • 1 tsp vanilla extract • 1 ½ cups of mashed ripe

2. In a mixing bowl, cream butter & sugar. Add egg & vanilla; beat until thoroughly combined. Blend in the bananas.

3. In another bowl, combine the flour, baking powder, baking soda, & salt; add to creamed mixture and mix well.

4. Take half the batter and put in a greased 13" x 9" x 2" baking

• 3 ripe bananas

pan. Add the baking cocoa to the remaining mixture and mix

• 1 ½ cups all purpose flour

well. Spoon on top of the greased pan and swirl the batter

• 1 tsp baking soda

with spoon to have a nice marble effect.

• 1 tsp baking powder • ½ tsp salt • ⅛ cup of baking cocoa • 1 cup semi sweet chocolate morsels

5. Sprinkle ¾ cup of the chocolate morsels on top .

6. Bake for 25 minutes or until a toothpick comes out clean.

Please note, about 15 minutes into baking, sprinkle the remaining chocolate morsel on the ends of the bread so chocolate chips look spread evenly.

7. Cool and serve!

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Sweet Treats

Strawberry Walnut Bread Courtesy of: Kristel Weidenman

Ingredients:

Directions:

• 3 cups all-purpose flour

1. Preheat oven to 350 degrees.

• 1 tsp baking soda

2. In a large bowl, combine flour, baking soda, salt cinnamon

• 1 tsp salt

and sugar.

• 1 ½ tsp ground cinnamon

3. Add eggs and oil and mix well.

• 2 cups sugar

4. Stir in the strawberries and nuts until evenly distributed.

• 4 eggs • 1 ¼ cups vegetable oil • 2 cups fresh strawberries or 16 ounce frozen strawberries thawed

5. Grease and flour two 9" x 5" x 3" loaf pans.

6. Divide batter evenly and bake at 350 for 1 hour.

7. Cool in pan for 10 minutes before turning out onto a wire rack.

8. Cool completely before slicing.

• 1 ¼ cups chopped walnuts

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Sweet Treats

LULU’s Special Strawberry Cake Courtesy of: Geri Hackett

Ingredients: CAKE • 9 tbsp unsalted butter, softened, plus more for greasing • 1 ½ cups all-purpose flour, plus more for dusting • 3 tbsp cornstarch • 1 tsp baking soda • ½ tsp salt • 1 ½ cups plus 2 tbsp granulated sugar • 3 large eggs • ½ cup sour cream, at room temp • 1 tsp vanilla extract BERRIES • 1 ½ to 2 pounds strawberries ICING • 1 ½ pounds powdered sugar, sifted • 8 ounces cream cheese, at room temp • 2 sticks unsalted butter, softened • 1 tsp vanilla extract

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Sweet Treats

Directions: For the cake: 1. Preheat the oven to 350 degrees. Grease and flour an 8" cake pan that is at least 2" deep! Or two pans rather than one, Before baking, the batter should not fill the pan more than halfway.

2. Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 ½ cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.

3. Pour the batter into the prepared cake pan. Bake until no longer jiggly, 45 to 50 minutes. If using 2 separate pans about 25 minutes.

4. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake(s) on a cooling rack and allow it to cool.

5. For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.

6. Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well.

7. Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.

8. After the cake has cooled, place one layer on your serving plate, top with half the berries and drizzle with some of the juice in the bowl.

9. Pipe or spoon some of the frosting on the berries. Place the second layer on top of the frosting and repeat Frosting steps. Keep cool, store in refrigerator.

For the icing: 1. Combine the powdered sugar, cream cheese, butter, vanilla in a mixing bowl. Mix until very light and fluffy.

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Sweet Treats

Saucepan Brownies MAKES 16 SERVINGS Courtesy of: Carol Barteld

Ingredients:

Directions:

• 1 ½ sticks of butter

1. In a 3 quart saucepan, over low heat, MELT butter and

• 4 squares baking chocolate • 2 cups of sugar • 4 eggs • 1 tsp vanilla • 1 ¼ cups flour • 1 tsp baking powder

chocolate. Remove pan from heat.

2. Add in the sugar.

3. Beat the eggs with vanilla - Stir into mix.

4. Add flour and baking powder. Stir until well combined Hint: A wooden spoon works best for mixing.

5. Pour into a lightly buttered 8" x 8" pan.

6. Bake at 350 degrees for 20-25 minutes .

7. Cool in pan, cut and enjoy.

Serving Tips: For children: With a glass of milk For adults: Delicious topped with java chip ice cream, and a splash of Kahlua!

45

Sweet Treats

Pumpkin Cookies Courtesy of: Kristel Weidenman

Ingredients:

Directions:

• 1 cup canned pumpkin

1. Preheat oven to 375 degrees.

• 1 cup sugar • ½ cup oil • 1 tsp vanilla • 1 tsp baking soda dissolved in 1 tsp milk • 1 egg

2. In a bowl, mix together: pumpkin, sugar, oil, vanilla, and the baking soda in milk.

3. Slightly beat in one egg.

4. In a separate bowl combine: flour, salt, baking powder, and cinnamon.

5. Mix all of the ingredients together.

6. Add 1 cup mini chocolate chips.

• 2 cups flour

7. Drop by ½ tsp on to a greased or non-stick cookie sheet.

• ½ tsp salt

8. Bake for 10 min.

• 2 tsp baking powder • 1 tsp cinnamon • 1 cup mini chocolate chips

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Sweet Treats

Classic Cheese Cake Courtesy of: Mary Lou Cella

Ingredients: GRAHAM CRACKER CRUST • 1 ¼ cups graham cracker crumbs • ¼ cup sugar • 5 Tbsp melted butter CAKE • 2 - 8oz packages of cream cheese • 1 cup sugar • 3 eggs • 1 tsp vanilla • 1 pint sour cream All at room temp

Directions: For the crust: 1. Mix all together until well blended and press into springform pan. Push up the sides as much as possible.

For the cake: 1. Preheat oven to 375 degrees.

2. Beat cream cheese until fluffy.

3. Gradually beat in sugar.

4. Add in eggs one at a time.

5. Fold in vanilla and sour cream.

6. Pour over crust and bake for 30 minutes.

7. Turn off heat and leave in oven for 1-2 hours.

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From Mom With Love, Carrot Cake Courtesy of: Debra Sosnow

Sweet Treats

Directions:

FOR THE CAKE 1. Preheat oven to 350 degrees.

2. In a medium-sized bowl, stir together flour, sugar, baking soda, salt, and cinnamon 3. In a large bowl, beat the 4 eggs until frothy. Then slowly beat in oil.

4. Gradually add flour mixture to egg mixture; beating until smooth.

5. Mix in carrots and nuts.

6. Pour batter into 2 or 3 greased cake pans; or one

Ingredients: • CAKE • 2 cups flour • 2 cups sugar

greased tube pan. [I also line pans with parchment or wax paper] 7. Bake for 25-30 minutes. (1 hour for tube pan).

8. Test for doneness.

9. Let cool in pans for 10 minutes. Remove from pans.

Let cool completely before frosting.

• 2 tsp baking soda • 1 tsp salt • 2 tsp cinnamon

FOR THE FROSTING

• 4 eggs

1. Blend softened butter with softened cream

• 1 cup cooking oil • 4 cups grated raw carrots • 1/2 cup chopped walnuts or pecans

cheese.

2. Gradually add sifted confectioners sugar; beating until smooth.

3. Stir in vanilla. Mix well.

4. Fill and frost the cake.

FROSTING • 4 tbsp softened butter • 8 oz softened cream cheese • 1 box sifted confectioners sugar • 1 tsp vanilla

48

Sweet Treats

Healthier Cookies Courtesy of: Barbara Ring

Ingredients: • 2 ripe avocados • 7 tbsp organic honey • 5 organic eggs • 1 tbsp vanilla • 3 1/2 cups organic almond flour • 1 1/2 tsp sea salt • 1 1/2 tsp baking soda • Plus individual ingredients for each type of cookie

Directions: 1. Blend avocados & organic honey in a mixer.

ALMOND COOKIES:

2. Beat eggs & vanilla into mixture.

1. Add ¼ cup sliced almonds.

3. Gradually blend almond flour, sea salt &

2. Add 2 tbsp raw almond butter.

baking soda.

GINGER COOKIES: CHOCOLATE NUT COOKIES:

1. Add 2 tbsp ground ginger.

1. Add ¼ cup cacao powder.

2. Add ¼ cup chopped nuts.

LEMON COOKIES: 1. Squeeze in the juice of half a lemon & lemon

CHOCOLATE CHIP COOKIES:

zest.

1. Add ¼ cup mini chips.

Bake at 350 degrees for 6-8 minutes or COCONUT COOKIES:

when done. Each ¼ makes 1 dozen cookies,

1. Add ¼ cup organic shredded coconut.

approximately 90 calories each.

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Sweet Treats

Bourbon Pecan Pie Courtesy of: Kaitie Monda

Ingredients: • 3 eggs, lightly beaten • 1 cup granulated sugar • ½ cup light corn syrup • ½ cup dark corn syrup • ⅓ cup unsalted butter, melted • 2 tablespoons bourbon • 1 teaspoon vanilla extract • ¼ teaspoon salt • 1 unbaked 9" pie shell • 1 ¼ cups coarsely chopped pecans

Directions: 1. Preheat oven to 375 degrees.

2. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.

3. Prick the sides and bottom of the pie shell with a fork at ½" intervals. Spread the pecans on the bottom and pour the mixture over them.

4. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)

5. Let cool on rack.

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Now Dig In!

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