Pumpkin Pie

Pastry for one 9 inch pastry pans:

• 1 cups flour
• 1/2 tsp. salt
• 1/3 cups butter
• 2-3 tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces , pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in frig. for 15-30 mins.
• Roll out dough and fit into 9” pie pan fluting the edges.

Filling:

• 2 Large eggs, beaten
• ¾ Cup brown sugar (may also use white sugar)
• ½ Teaspoon salt
• 1 Teaspoon cinnamon
• ½ Teaspoon ginger
• ¼ Teaspoon nutmeg
• ¼ Teaspoon clove
• 15 oz can pumpkin puree
• 1 12oz can evaporated milk
• In a medium bowl combine ingredients in order listed above.
• Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 for 15 minutes.
• Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
• Cool 2 hrs. and serve or refrigerate.

---

Short Ribs – Crock Pot Recipe – You can make two different dinners from this

• 2 lbs. short ribs
• 1 lb. mushrooms – washed and sliced
• 1 large leek (or onion) sliced thin
• 3 cloves crushed garlic
• 1 tablespoon olive oil
• 1 ½ cups dry red wine (don’t worry the alcohol will evaporate)
• 8 oz. broth (bone is the best but you can use chicken or vegetable)
• 1 tsp. ground savory
• 1 tsp. dry oregano
• 1 tsp. thyme
• Pinch of salt
• Fresh ground pepper – to your taste

Brown the short ribs in the olive oil.  Don’t overcook. Remove and set aside.
Brown the leeks and garlic in the same pan.
Pour the wine and broth into the crock pot and add savory, oregano, thyme, salt & pepper.  Stir together.
Add ribs and top with the mushrooms.
Cook 6 hours on high or 8 hours on low.
The meat will literally fall off the bone, which you can discard.
First meal is the beef.  Serve with mashed potatoes

Second meal (which is the best part for me)
Pappardelle pasta.  Those are the long flat ones that are about a ¼ inch thick.  They usually come in spirals. Depending on how many people you are feeding you can decide how much pasta to make.
Use the mushroom sauce on top.
Garnish with fresh basil, grated parmesan, or pecorino cheese.
If you’re like me and you want to give it a kick, sprinkle crushed red pepper.
Buon appetito!

On to easy recipes while you scurry around getting kids off to school or turning over your summer wardrobe.

Grilled cheese sandwiches.  Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.

*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.

Place 2-3 slices of Swiss cheese on each slice of bread.  When cheese starts to melt top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand
*Same routine as above substituting cheese and adding peppers

For something fresh and easy try a Caprisi salad or sandwich.

Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed.  If you can.

Fresh beefsteak tomato

Fresh Basil

Make ¼ inch slices of the cheese and tomatoes.

Lay them out like a fan alternating cheese, tomato, basil leaves.

You can make a sandwich out of this, or serve it with bread on the side.

Drizzle a little balsamic vinegar.  It looks refreshing and tastes delicious.

Note:  never refrigerate fresh mozzarella.  It makes it hard.  You can keep it in a cool place for up to a week. Cheese never lasts that long in my house.

TUSCAN STYLE COLLARD GREENS (A LITTLE BIT OF ITALY)

INGREDIENTS

• 2 large bunches local collards
• 16 oz. low-sodium vegetable broth, divided
• 1/3 cup extra-virgin olive oil
• 1 clove garlic, chopped
• 2 large leeks, washed, white part diced (slice 2-3 rings for garnish)
• 1/3 lb. pancetta or bacon chopped

DIRECTIONS

• Cut or tear collard leaves off stems.
• Clean by rinsing repeatedly in cold water. Soak and use a salad spinner if you have one.
• Cut into two-inch strips.
• Place in a large pot, cover generously with vegetable broth (reserve 1/3 cup broth for later), and bring to a low boil.
• Cook until collards are almost tender, about 20 minutes. Drain and set aside.
• Heat olive oil in a large frying pan over medium heat.
• Sauté garlic for two minutes, or until tender. Using slotted spoon, remove garlic to a bowl.
• Add diced leeks to pan, and sauté until tender, about 10 minutes—do not brown.
• Remove leeks to garlic bowl. Add pancetta/bacon to frying pan, and sauté until browned.
• Return garlic and leeks to pan.
• Add reserved vegetable broth and collards.
• Stir gently and thoroughly until collards are completely cooked, about three minutes. Serve.

---

SOUTHERN FRIED CHICKEN

INGREDIENTS

• Cut up whole chicken
• 1 cup buttermilk
• 3 cups whole wheat flour
• 2 cup corn meal
• 2 tablespoons sea salt
• 1 tsp black pepper
• 1 tablespoon garlic powder
• 3-4 cups Wesson or high heat oil – enough to cover frying pan by at least 1 inch

DIRECTIONS

• Wash Chicken – soak in slightly salted water for 10 minutes
• Blend dry ingredients and let sit for 10 minutes
• Heat oil until a drop of water sizzles
• Dip chicken in buttermilk
• Dredge chicken through dry ingredients and place in hot oil
• Keep an eye on the chicken—when it is brown on one side turn over and cook other side.

---

EASY POTATO SALAD

INGREDIENTS

• 2 lbs. New Potatoes or red potatoes cubed and cooked – let cool a bit
• ¼ teaspoon salt
• ¾ cup ranch dressing [with or without bacon] or add your own
• ¼ cup bacon bits or crumbled bacon

DIRECTIONS

• Mix and serve or refrigerate for 2 hours and serve

---

FLOURLESS CHOCOLATE CAKE – ANOTHER CONTEST WINNER!

INGREDIENTS

• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder plus additional for sprinkling

DIRECTIONS

• Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
• Chop chocolate into small pieces.
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
• Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
• Add eggs and whisk well.
• Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
• Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
• Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
• Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Here are a couple of my favorite summer specials.   Nothing says summer more than watermelon (besides the heat!)

WATERMELON AND BLUEBERRY SALAD

Also very patriotic looking

Suggestion: prepare the fruit ahead of time and leave them in their own bowl, in the frig; then toss everything together just before you’re ready to serve.

Ingredients

• 2 ounces olive oil
• 1 ounce balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup finely diced red onion (optional)
• 8 cups diced watermelon
• 2 cups fresh blueberries
• 1/4 cup rough chopped fresh mint leaves
• 1/2 cup crumbled feta cheese or Ricotta Salata (this is a DRY Ricotta – a nice substitute if you can find it. It has a similar consistency as Feta but a little less tangy)

Instructions

1. In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.
2. Add the diced watermelon, blueberries, mint and cheese to bowl. Gently toss to coat.

SLOPPY JOES

Always a crowd pleaser. You can prepare a day ahead and reheat the next day.

Ingredients

• 1 Tbsp. canola or light olive oil
• 1 small onion, chopped
• 1 red or orange bell pepper (stay away from the green ones -they’re much harder to digest
• 4 cloves garlic, chopped
• 1/4 tsp. dried oregano
• Kosher salt and freshly ground black pepper
• 1 1/4 lb. 80% lean ground beef
• 1/2 c. ketchup
• 1/2 c. lager beer
• 3 Tbsp. Worcestershire sauce
• 1 Tbsp. tomato paste
• 1 Tbsp. brown sugar
• 1 tsp. chili powder (more or none, depending on how much “heat” you prefer)
• 3 Tbsp. unsalted or salted butter to toast hamburger buns
• Toasted hamburger buns, sliced dill pickles

Instructions

1. Heat oil in a large skillet pan over medium-low heat.
2. Add onion, pepper, garlic, and oregano. Season with salt and pepper. Stir occasionally, until softened, 8 to 10 minutes.
3. Increase heat to medium. Add beef and season with salt and pepper.
4. Break up beef with spoon, stirring occasionally, until brown, 5 to 6 minutes.
5. Stir in ketchup, beer, Worcestershire, tomato paste, sugar, and chili powder.
6. Reduce heat to medium-low and simmer until sauce has thickened, 15 to 20 minutes.

Serve on buns topped with pickles

Bacon Potato Salad – yes! Bacon!

Ingredients

• 2 lb. small new potatoes
• Kosher salt and freshly ground black pepper
• 2 Tbsp. sour cream
• 2 Tbsp. mayonnaise
• 1 1/2 Tbsp. white wine vinegar
• 12 oz. assorted-colored cherry or grape tomatoes
• 4 slices bacon, cooked and broken into pieces
• 1 1/2 Cups baby arugula
• Chopped chives, for serving

Instructions

1. Place potatoes in a large pot of salted water; bring to a boil. Reduce to a simmer and cook until just tender, 10 to 15 minutes.
2. Drain and run under cold water to cool. Once cool, cut in half (or quarter, if large).
3. Whisk together sour cream, mayonnaise, and vinegar in a bowl. Season with salt and pepper. Add potatoes and toss to coat. Fold in tomatoes, bacon, and arugula. Top with chives.

I LOVE bacon.  I make a salad with a pound of bacon but I’ll share that recipe another time.  With summer Bar-B-Ques I thought you might try a different take on potato salad.  You have to turn on the stove for that one, but the dessert recipe I included is No Bake!

I am also including an orzo recipe compliments of Gail Gallagher; and a sneak peak at a recipe that will be featured in an anthology scheduled for next spring.

German Potato Salad

Ingredients

• 5 slices bacon (diced and cooked until crisp)
• 2 tablespoons bacon drippings
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 tablespoon prepared mustard
• 1/2 cup cider vinegar
• 1/2 cup water
• 4 cups sliced cooked potatoes – look for thin skinned like red or fingerling

Directions

1. Boil already-sliced potatoes until they are cooked through. Set aside.
2. Cook the bacon and keep the drippings. Set it aside to cool.
3. Heat bacon drippings in a pan large enough to add the potatoes.
4. Blend in flour, sugar, salt, and mustard.
5. Slowly add vinegar and water, stir until smooth.
6. Continue cooking over low heat, until thickened.
7. Add potatoes and heat through, slowly add crumbled bacon-save a few tablespoons for garnish.
8. Serve warm or room temp.

No Bake Cheesecake

Ingredients

• 1 (8 ounce) package cream cheese, softened
• ⅓ cup white sugar
• 4 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• ½ pint sliced fresh strawberries – sprinkled with sugar – set aside

Directions

1. Beat cream cheese and sugar until smooth.
2. Fold in whipped topping.
3. Spoon mixture into graham crumb crust. Refrigerate for 2 hours.
4. Once the cheesecake has set, garnish with sliced strawberries.

Grandma Matilda’s Plum Cake courtesy of Patricia Dorph

Ingredients

• 1 cup butter, plus some to coat pan
• ¾ cup sugar
• 1 cup flour
• 1 tsp baking powder
• Pinch of salt
• 2 eggs
• Juice of 2 lemons
• 1 tsp cinnamon
• 1 tsp sugar
• 6 ripe plums – cut into slices (remove pit)

Directions

1. Preheat oven to 350.
2. Coat round nine-inch pan with butter.
3. Mix the sugar and 1 cup butter together until creamy.
4. Stir in eggs.
5. Add dry ingredients until mixed through.
6. Spread mixture into pan.
7. Begin in the middle and place 4-6 slices into a fan pattern, then alternate layers as you move from the middle of the pan to the inside edge.
8. Place in oven. Bake 40 minutes and check with a toothpick to be sure it comes out clean. If not bake an additional five minutes.

Summer Orzo Salad

Ingredients

• 1 box or bag of orzo (16 oz)
• 1  1/2 tablespoon Lemon Zest
• Juice of 2 lemons (add more after the orzo cools to keep moist)
• 1 tablespoon fresh parsley chopped up
• 2 tablespoons olive oil
• 2 cloves of garlic finely chopped or mashed up
• 1 cup of frozen baby peas – I put them in water to slightly thaw while orzo is cooking
• 1/4 – 1/2 cup chopped up scallions (or I substitute sweet onions)
• Salt and pepper to taste
• 1/2 cup parmesan cheese
• 1 cup packed arugula ( you can judge how much after mixing some through)

Directions

1. Cook the orzo per package and drain well.
2. Mix in the olive oil, lemon zest, garlic, peas, parsley, lemon juice and scallions. Mix well.
3. Put aside until cool. Put in refrigerator covered after it stops steaming.
4. After it is cool, mix in the parmesan cheese and the arugula.
   If you mix the cheese and arugula while it is still warm the cheese will melt and make it icky.
5. Serve cold.

NOTE: if you have had the salad in the refrigerator for a couple of hours you might need to add a touch more olive oil and lemon as sometimes it gets absorbed into the orzo!

It’s time for Fresh Basil!!

Watermelon Salad – Delicious and Pretty

Prep time: 15 mins
Total time: 15 mins
Serves: 4

Ingredients

• ⅓ cup extra virgin olive oil
• 3 T fresh lemon juice
• Salt and pepper, to taste
• 1 8-lb seedless watermelon cut into 1½-inch chunks
• 1 cup reduced-fat feta
• 1 small sweet onion
• 1 cup coarsely chopped basil leaves

Instructions

In a large bowl, whisk the olive oil, lemon juice, salt and pepper. Add the watermelon, feta and onion and toss gently. Garnish with the basil and serve.

---

Smoked Mozzarella Salad

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 8

Ingredients

• ¼ cup grated Parmesan cheese
• ¼ cup chopped parsley
• ½ cup low-fat mayonnaise
• ¼ cup white wine vinegar
• 3 cloves garlic, minced (1 and ½ tsp.)
• Pinch of cayenne pepper
• Salt and freshly ground pepper to taste
• ½ pound whole wheat penne pasta
• 2 cups packed baby spinach, washed and stemmed
• 4 pieces jarred roasted red pepper, diced
• ½ pound smoked mozzarella cheese, diced (use regular mozzarella if you can’t find smoked)
• Fresh basil (optional)

Instructions

1. Combine the Parmesan cheese, parsley, mayonnaise, vinegar, garlic, cayenne pepper, and salt and pepper with a hand mixer or in the bowl of food processor or in a blender until the dressing is smooth.
2. In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta into a colander, run cold water over it or submerge it in ice water until chilled through, and drain well. In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers, and smoked mozzarella.
3. Garnish with fresh basil, if desired. For best results, make this ahead of time and let chill for 2-4 hours before serving. Serve cold.

---

Pulled Pork Sandwiches

20 minutes prep
8 hours cook time
Serves 8-10

Ingredients

• 4 pounds pork shoulder
• 2 tablespoons paprika or try smoked paprika for more of that smoked flavor
• 2 tablespoons brown sugar
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/4 cup apple cider vinegar
• 3/4 cup water
• 10-12 slider buns or 8 regular buns

Instructions

1. Cut pork into 3-4 pieces
2. Mix all dried spices together and rub into all sides of the pork
3. Place vinegar and water in bottom of slow cooker and add pork
4. Cover and cook for 8 hours
5. Remove pork and shred
6. Serve on slider buns or Hawaiian buns

Stuffed Shells 

Ingredients

• 1 lb. of large macaroni shells
• 2 cups Ricotta cheese – please don’t ruin it with cottage cheese!
• 1 cup parmesan or Romano cheese – grated
• ¼ cup chopped fresh parsley – the dried stuff doesn’t do it
• ½ cup chopped fresh basil – this you can substitute for 2 tsps. dried basil
• 2 eggs
• 1 cup mozzarella cheese – or more if you like a lot of cheese

Directions

Marinara sauce:  If you want to save time and have EXCELLENT sauce get a couple of jars of RAO’s.  Most grocery stores carry that brand now.  It comes from a family recipe at Rao’s Italian Restaurant in the Bronx.  The restaurant has only 10 tables and is considered THE hardest place to get a reservation.  For real.  It’s not even knowing someone.  It’s knowing someone who owns a slot who would be willing to give it up for you!

Cook the pasta al dente according to the package.  You don’t want them to get too mushy because you will be stuffing them and then baking them.
Drain and let them cool down a bit so you can handle them.

While the pasta is cooking – 10-12 minutes prepare the mixture.
Beat the eggs and mix ricotta and parmesan cheeses and herbs and blend. (The mozzarella goes on later.)
Fill each cooked shell with egg/cheese mix.

Preheat oven to 325.

Put a small layer of sauce on the bottom of a large baking dish.
Lay stuffed shells on top of the sauce. Its ok to overlap them if necessary.
Top the shells with more sauce, sprinkle with shredded mozzarella.

Bake for 20 minutes.

They’ll think you have an Italian chef in your kitchen!

---

Short Ribs Slow Cooker 

This is SO easy!

Ingredients

• 2 lbs. short ribs
• 3 large peeled carrots cut into chunks
• 3 cloves garlic – sliced
• 1 onion sliced (can use leeks if you want)
• 1 8oz. package of mushrooms (optional)
• 2 tsps. Thyme
• 1 8oz. can of beef broth
• 2 cups red wine or alcohol free wine

Directions

Salt the ribs on both sides and brown in a little olive oil– 2 minutes on each side.
Remove from pan and set aside.
Sauté the onion and garlic in same pan used for browning the short ribs until wilted.

In crock pot add broth, thyme, wine, carrots, mushrooms if desired, then add the wilted onions and garlic and short ribs to the crock pot.
Set on low for 8 hours.

The meat will fall off the bone!

---

Creamy Cheesecake

Combine in blender:

• 2 eggs
• 3/4 lbs. cream cheese
• 1/2 cup sugar
• 1 Tablespoon lemon juice
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

Pour blender mixture in graham cracker crust.
Bake at 375 degrees for 25 minutes. Let cool slightly before spreading topping on top.

Topping

• 1 cup sour cream
• 2 Tablespoons sugar
• 1/2 teaspoon vanilla

Spread topping on. Bake at 475 degrees for 5 minutes. Refrigerate.
If desired, top with cherries (or 1 can of cherry pie filling) before serving.

Now on to something delicious.

Easter Brunchy Food:

FRENCH TOAST CASSEROLE  

INGREDIENTS

• loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
• 5 large eggs
• 1 1/2 Cups unsweetened milk
• 2 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• maple syrup, for serving

Topping:

• 2 tablespoons unsalted butter or coconut oil, melted
• 2 tablespoons brown sugar
• 1/2 cup chopped pecans
• 1 cup frozen strawberries
• 1 cup frozen blueberries
• confectioners’ sugar, for dusting

DIRECTIONS

Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.

If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.

Preheat oven to 350 F.

To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.

Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.

Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.

---

FRITATTA

Need ovenproof frying pan.

INGREDIENTS

• 2-3 tablespoons extra virgin olive oil
• 1 small yellow onion
• 1 can potatoes or 1 cup [blanched] sliced fresh potatoes
• 1 package of frozen artichoke hearts –[thawed]
• ½ cup sun dried tomatoes – sliced
• 3-4 tablespoons fresh basil leaves shredded/chopped
• ¼ cup grated parmesan or Romano cheese
• 4-containers of Eggbeaters [or 6-8 eggs scrambled]
• 1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top  just before done

DIRECTIONS

Pre-heat oven to 350 degrees.

Sauté onions and potatoes in olive oil until soft.

Add artichokes and sun dried tomatoes and sauté until ingredients are mixed.

Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top.

Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat.  You don’t want it to cook through.

Once set, place frying pan in oven and bake for 20 minutes.

Sprinkle shredded cheese and bake additional 5 minutes.

Remove from oven and let sit for 3-4 minutes.  Garnish with remaining basil.

---

BLUEBERRY LEMON MUFFINS

INGREDIENTS

• ¼ cup vegetable oil
• ¼ cup white sugar
• ¼ cup packed brown sugar
• 2 tablespoons lemon juice
• Finely chopped zest of 1 lemon or 1 teaspoon lemon extract
• 1 egg, large
• 1½ cups (225 g) Pamela’s Bread Mix
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ⅓ cup milk or milk substitute
• ¾ cup fresh blueberries

DIRECTIONS

Preheat oven to 400° F. Grease 7 or 8 muffin cups, or use muffin papers sprayed with nonstick cooking spray.

In a large bowl, beat together oil, white and brown sugar, lemon juice, zest or extract, and egg until creamy.

In another bowl, whisk together Bread Mix, baking powder, salt, and nutmeg.

Alternately stir flour mixture and milk into egg mixture, in two additions each, stirring until smooth after each addition.

Set aside ¼ cup of the blueberries to put on top of the muffins; add the other ½ cup to the dough and gently mix to combine.

Scoop dough equally into muffins cups.

Press reserved berries slightly into tops.

Bake for 22 to 28 minutes or until a toothpick inserted into the center of muffins comes out clean.

Serve muffins once they are cool enough to handle.

Here are a couple of recipes that will keep you warm and cozy until the tulips stick their head out.

Slow Cooker Beef Stew

Ingredients
Serves 6 –  Serving Size 2 cups

• 1 pound bottom round beef roast, cut into 1-inch cubes, all visible fat discarded
• 1 large russet potato, cut into 1/2-inch pieces about 2 cups
• 1/4 cup all-purpose flour
• 1 medium sweet potato, cut into 1/2-inch pieces about 2 cups
• 2 cups thinly sliced carrots
• 10 ounces frozen pearl onions
• 1 14.5-ounce can no-salt-added diced tomatoes
• 1 14.5-ounce can fat-free, low-sodium beef broth
• 1 cup water
• 3/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 10 ounces frozen peas
• 2 tablespoons dried parsley

Directions

1. Add the beef, potato, and flour to a 4- to 6-quart slow cooker, stirring well to combine.
2. Add the sweet potato and carrots to the slow cooker. Top with the onions, tomatoes, broth, water, thyme, and pepper.
3. Cook, covered, on low heat for 10 to 12 hours or high heat for 5 to 6 hours. Quickly stir in the peas and parsley. Re-cover the slow cooker. Cook for 5 to 10 minutes.

---

An easy, healthy favorite: 

Pasta Fagioli pronounced Pasta Fa-zool

This is more like a stew.  If you want it more like a soup see below.

Ingredients:

• 3 tablespoons of olive oil
• 3 cloves large garlic chopped
• medium onion chopped
• tablespoon chopped fresh parsley or 1 teaspoon dried
• teaspoon dried oregano
• 1 14-oz can diced tomatoes
• 16 oz. can of tomato sauce (I like Rao’s with basil.)
• 8 oz. cans Cannellini Beans drained and rinsed
• ¾ lb. dried small pasta shells (I like the shells because the beans get nestled in them and they hold the sauce better.)
• 1 cup grated Parmesan or Romano Cheese
• ½ cup dry red wine
• Salt and Pepper
• Crushed red pepper – optional
• Fresh chopped basil – for garnish

Directions:

1. Saute onion and garlic in olive oil
2. Add tomato sauce, diced tomatoes, broth, wine and herbs
3. Simmer for 30 minutes. Add parmesan cheese and  pasta and cook another 20-30 minutes until pasta is tender
4. Garnish with basil, more grated cheese and crushed pepper. This will last in the frig for a week and in the freezer for a couple of months
5. Easy peasy

For soup:

add 2 chopped carrots and 3 stalks of chopped celery, and 16 oz. of vegetable of chicken stock – follow same directions

---

And of course what would a letter be without GRILLED CHEESE!!!!

Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

• Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread
• Make sure the bacon is cooked first.
• *Slather up two slices of bread with either butter or mayo. Place slathered side down on medium heat in frying pan.
• Place 2-3 slices of swiss cheese on each slice of bread. When cheese starts to melt top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.

If you want a little tang:

• Sourdough bread
• Provolone
• Cheddar

*Same routine as above substituting cheeses

Even more tang:

• Your choice of bread
• Monterey Jack
• Jalapeno peppers – as much heat as you can stand
• *Same routine as above substituting cheese and adding peppers

Did somebody say food?

Here’s a favorite that will warm you up during the winter months.

CHILI MACARONI BAKE

Ingredients

• 1 cup (8 ounces) uncooked elbow macaroni
• 1 pound ground beef
• 1 medium onion, chopped
• 1 garlic cloves, minced
• 1 can (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chiles, drained (optional)
• ½ teaspoons salt
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon pepper
• 1-2 cups shredded Monterey Jack cheese  (depending on how much you like cheese.  For me, the cheesier the better.)

Instructions

• Cook macaroni according to package directions.
• Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Scoop out oil and discard if there’s too much from the beef.
• Add garlic; cook 1 minute longer.
• Stir in remaining ingredients. Bring to a boil.
• Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
• Preheat oven to 375°.
• Transfer mixture into greased 2-qt. baking dish.
• Top with cheese.
• Cover and bake at 375° for 30 minutes.
• Remove cover and bake another 10 minutes.

---

EASY SLOW COOKER CHICKEN SOUP

Ingredients

• 1 lb. chicken (breast or thighs) cut into pieces
• (4) 15 oz. cans of chicken or vegetable broth
• bunch celery – chopped with leaves
• large carrots, peeled and chopped
• (5) cloves of garlic, smashed (wrap in cheese cloth if you want to remove them after the soup is done)
• small bunch of dill – chopped
• small lemon, sliced
• salt
• Pinch of pepper
• Noodles if desired – after soup is finished

Instructions

• Toss everything into the crock pot and cook for 4-6 hours.
• Remove lemon slices and bagged garlic.
• Do not add noodles unless you are planning to serve all of it at the same time.
• By not adding the noodles it makes it easier to freeze and thaw the soup.

---

To add a little sweetness into your life:

CRANBERRY UPSIDE-DOWN CAKE

Ingredients

For the topping

• 2 cups (200 g) fresh cranberries
• ⅓ cup (75 g) unsalted butter
• ¾ cup (165 g) packed light brown sugar

For the cake

• 1 ¼ cups (162 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup (75 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 3 large eggs, separated
• ½ cup (124 ml) orange juice

Instructions

You’ll need a hand mixer for this.

• Preheat the oven to 350ºF.
• Grease and flour a 9-inch round cake pan.
• Line the bottom with parchment paper and lightly spray the paper with cooking spray.

Make the topping

• Arrange the cranberries evenly in the bottom of the pan; set aside.
• In a large nonstick pot, melt the butter over medium heat. Stir in the sugar and cook for 2 minutes.
• Pour evenly over the cranberries; set aside

For the cake

• In a small bowl, combine the flour, baking powder, and salt. Stir with a whisk.
• In a medium bowl, beat the butter and sugar on medium speed until well mixed and fluffy.
• Beat in the orange zest and vanilla extract.
• Beat in the egg yolks, one at a time, until well combined.
• Reduce the speed to low, add half the flour mixture followed by the orange juice.
• Add the remaining flour mixture, mix until just incorporated.
• In a separate bowl: Add egg whites to a separate medium bowl.  Using clean beaters, beat the egg whites on medium-high speed until they hold stiff peaks.
• Fold ⅓ of the egg whites into the batter, then gently fold in the remaining egg whites.
• Pour the batter over the cranberry mixture.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake on a wire rack for 10 minutes.
• Run a knife around the cake to loosen it from the pan and invert it onto a serving plate.
• Gently peel off the parchment paper if it sticks to the top of the cake.
• Serve warm or at room temperature.
• The cake will keep for up to 2 days covered and stored in the refrigerator.