​1 can (15 ounces) refried beans
1 ½ cups prepared taco meat
1 cup sour cream
1 cup chunky salsa
1 cup shredded cheese
1 medium tomato, seeded and diced
3 green onions, thinly sliced
 
1. In a clear glass 11x7 baking dish, evenly spread beans. Sprinkle with meat, then carefully spread sour cream, salsa, cheese, tomato and green onions, in that order. Refrigerate for an hour before serving with sturdy tortilla chips.
 
Revised September 2017

​½ cup superfine sugar
36 leaves fresh mint
3 limes, quartered
1 cup white rum
1 liter club soda, well chilled
 
1.  Muddle mint leaves into sugar in a shallow bowl until leaves are broken down and distributed into sugar. Add limes and crush with muddler to release juice. Stir together until sugar is dissolved. Stir in rum. Transfer to a pitcher and stir in club soda. Pour into ice-filled glasses and garnish with any remaining mint sprigs to serve.
 
Revised September 2017

​15 eggs
½ cup mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon paprika, plus more for garnish
salt and pepper
 
1. Place eggs in a large saucepan and cover with water. Bring just to a boil over high heat; cover and remove from heat. Let stand for 20 minutes, then carefully pour off hot water, leaving eggs in pan. Place pan in sink and run in cold water for 4-5 minutes; drain.
 
2. Carefully peel eggs and slice in half lengthwise. Pop yolks in to a quart-sized ziptop bag and place whites halves onto serving place (discard least attractive six extra halves or reserve for another use). Squish yolks with hands, then add remaining ingredients and squish carefully until thoroughly combined.
 
3. Snip corner of bag and pipe yolks mixture into whites halves; dust with additional paprika before serving.
 
Revised September 2017

​¼ cup butter
½ small onion, diced
2 cloves garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces cream cheese, cubed
4 ounces sour cream
¾ cup shredded Monterey jack cheese, divided
¾ cup shredded parmesan cheese, divided
1 can (14 ounces) artichoke hearts rinsed, drained, and coarsely chopped
 
1. Preheat oven to 400 degrees and spray a 1 quart gratin dish with nonstick spray. In a large skillet, heat butter over medium. Sauté onion until softened and translucent; add garlic and cook for one additional minute. Remove from heat and stir in spinach, cream cheese, sour cream, ½ cup Monterey jack cheese, and ½ cup parmesan cheese. Combine thoroughly and cook, stirring, until cheeses are melted; fold in artichoke hearts.
 
2. Transfer to prepared dish and sprinkle with remaining cheeses. Cover tightly with foil and bake for 20 minutes; remove foil and bake until edges bubble and cheeses are lightly browned. Let stand for 10 minutes before serving.
 
Revised September 2017

​4 ounces cream cheese, softened
½ cup finely chopped cooked chicken
¼ cup minced cilantro
3 tablespoons minced pickled jalapeños
2 tablespoons finely chopped green onions
pinch salt
1 can (8 ounces) crescent rolls
 
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In small bowl, mix all ingredients except dough until well combined. Set aside.
 
2. Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within ½ inch of edges. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
 
3. Bake for 14 to 16 minutes or until light golden brown; immediately remove from baking sheet and cool on wire racks.
 
Revised September 2017; January 2019

​½ red onion, diced
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
1 pint cherry tomatoes, quartered
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) corn, rinsed and drained
½ teaspoon cumin
1 bottle (8 ounces) zesty Italian dressing
1 bunch cilantro, chopped
 
1. Combine all ingredients other than cilantro; chill thoroughly, tossing occasionally. Stir in cilantro before serving with tortilla or corn chips.
 
Revised September 2017; January 2019

​½ cup butter
¾ cup brown sugar
¼ cup sugar
2 tablespoons honey
½ teaspoon vanilla
1 egg
1 cup flour
½ teaspoon baking powder
pinch salt
1 ½ cups quick cooking oats
1 ½ cups crisp rice cereal
1 cup mini chocolate chips
 
1. Preheat oven to 350 degrees and spray a 9x13 inch baking pan with cooking spray. Cream together butter and sugars until fluffy. Add the honey, vanilla, and egg and mix well. Gradually beat in flour, baking powder and salt. Gently stir in oats, cereal and chocolate chips just until incorporated.
 
2. With moistened hands, press dough into prepared pan and bake for 20-25 minutes or until top is lightly browned (do not overbake). Cool completely on a wire rack before cutting into bars.
 
Revised September 2017

​2 (15 ounce) cans chickpeas, rinsed and drained
½ cup water
¼ cup vegetable oil
juice of 2 lemons
1 teaspoon cumin
1 teaspoon salt
½ teaspoon cayenne, or to taste
2 cloves garlic, minced
½ cup tahini
paprika and minced parsley for garnish (optional)
 
1. Place chickpeas in bowl of food processor with water and run motor, stopping several times to scrape down sides, until very smooth. With motor running, pour oil through feed tube. Stop, remove lid and add remaining ingredients; replace lid and run motor, scraping down sides periodically, until smooth.  Garnish with paprika and parsley and serve with crackers, pita bread or sliced vegetables.
 
Revised September 2017

​4 egg yolks
1 tablespoon lemon juice
½ cup butter, melted
cayenne pepper
salt
 
1. Bring a saucepan with a few inches of water barely to a simmer.
 
2.  Whisk the egg yolks and lemon juice together in a glass or stainless steel bowl until the mixture thickens.  Place the bowl over simmering water, making sure the water does not touch the bottom of the bowl. 
 
3.  Vigorously whisk in melted butter, gradually, as sauce thickens, increases in volume and heats through.  Use a bit of hot water from saucepan to thin to desired consistency.  Season with cayenne and salt.
 
Revised September 2017

​½ cup butter, softened
8 ounces crumbled blue cheese
salt and pepper to taste
 
1.  Stir together butter and blue cheese; season with salt and pepper.
 
Revised September 2017

​1 cup sour cream
1 tablespoon dried minced onion
1 teaspoon onion powder
1 teaspoon dried parsley
¼ teaspoon garlic powder
salt and pepper to taste
 
1. Stir together all ingredients; chill for an hour.  Serve with wavy potato chips. 
 
Added September 2017; revised Nov 2017

​1 12-count package Hawaiian rolls
Dijon mustard
12 slices deli ham      
12 slices deli turkey
12 slices baby Swiss cheese
1 egg, beaten
¼ cup butter, melted
powdered sugar for sprinkling
raspberry or blackberry preserves for serving
 
1.  Preheat oven to 350 degrees and spray a 9x13 inch dish with cooking spray. 
 
2.  Slice rolls horizontally into two layers.  Spread each layer with mustard, then place bottom half in prepared dish.  Arrange ham, cheese, and turkey, in that order, and cover with top half. 
 
3.  Stir together egg and butter and brush onto tops of rolls.  Cover with nonstick foil and bake in preheated oven for 15 minutes, then remove foil and bake another 10 minutes or until golden.   
 
4.  Cool slightly, then slice apart with a sharp knife and serve with preserves.
 
Added March 2017

​8 ounces cream cheese, softened
½ cup caramel sauce, plus more for drizzling
½ cup toffee bits
sliced apples and square pretzels
 
1.  Beat cream cheese and caramel sauce together; transfer to a small serving dish or bowl.  Drizzle with additional caramel sauce to taste and sprinkle with toffee bits.  Serve with apples and pretzels.
 
Added November 2017

​1 tablespoon butter
6 carrots, sliced into long strips with a vegetable peeler
salt and pepper
1 package (10 ounces) frozen peas, thawed
 
1. In a medium saucepan, heat butter over medium. Add carrots; season with salt and pepper. Cook, stirring occasionally with a rubber spatula, until crisp-tender, 6 to 8 minutes. Add peas; cook, stirring occasionally, until heated through, 2 to 3 minutes more.
 
Revised November 2017

​1 ¼ cup butter, softened, divided
¾ cup sugar
¾ cup packed brown sugar
1 ¾ cups creamy peanut butter, divided
2 eggs
2 ½ teaspoons vanilla, divided
1 ½ cups flour
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups quick oats
¼ cup milk
2 tablespoons baking cocoa
3 cups powdered sugar, sifted
 
1.  Preheat oven to 350 degrees and spray a 11x15 inch jelly roll pan with cooking spray.
 
2.  Cream together ¾ cup butter, sugar, and brown sugar until combined and fluffy.  Add ¾ cup peanut butter and combine well.  Beat in eggs, one at a time, and 1½ teaspoons vanilla.  Gradually stir in flour, salt and baking soda, then oats, until well mixed.  With wet hands, pat evenly into prepared sheet and bake until lightly browned around edges, 12-13 minutes.  Cool on a wire rack for 15 minutes.  
 
3.  Microwave remaining peanut butter until warm and easily spreadable.  Spread onto crust layer and refrigerate until cooled, 15 minutes.  Meanwhile, melt remaining ½ cup butter in a medium saucepan; add milk and remaining 1 teaspoon vanilla and bring just to a boil.  Remove from heat and whisk in cocoa, then, gradually, powdered sugar, whisking well to beat out any lumps.  Set aside until slightly cooled, but still pourable.
 
4.  Remove crust from refrigerator and ensure that peanut butter has cooled. Pour chocolate frosting evenly over peanut butter.  Carefully spread chocolate into an even layer.
 
5.  Return pan to refrigerator and chill completely before slicing into bars.  Store covered in refrigerator between layers of waxed paper. 
 
Revised September 2017

​½ cup chopped onion
¼ cup butter
¼ cup flour
salt and pepper
1 can (14 ounces) chicken broth
3 cups milk
1 tablespoon Worcestershire sauce
4 ounces processed American cheese, diced
1 ½ cups shredded cheddar cheese
2 (10 ounces each) packages frozen broccoli, thawed and drained
 
1. Sauté onion in butter over medium heat until softened but not browned.  Stir in flour and season with salt and pepper.  Cook flour, stirring, 3-4 minutes. 
 
2.  Slowly whisk in chicken broth until well blended; raise heat to medium-high and bring to a simmer.  Gradually add milk and Worcestershire sauce; return to a simmer.  Remove from heat and gradually whisk in cheeses until smooth.
 
3.  Reduce heat to medium-low and stir in broccoli; cook and stir gently until heated through. 
 
Revised November 2017; January 2019

​1 pound bacon, diced
5 eggs, room temperature
½ cup half and half, room temperature
¾ cup parmesan cheese
½ teaspoon dried thyme
12 ounces penne
¼ cup butter, softened
salt and pepper to taste
 
1. Cook bacon in a skillet over medium until crisp; transfer to a paper-towel lined plate and set aside to drain. In medium bowl, beat together eggs and half and half until blended. Stir in cheese and thyme and set aside.
 
2. Cook pasta according to package directions. Drain, reserving ½ cup pasta water, and return to pan; reduce heat to low. Toss pasta with butter. Add pasta water and bacon and egg mixture; return pot to burner and stir gently until mixture reaches 160 degrees.
 
Revised September 2017

​½ pound thick sliced bacon
8 ounces cream cheese, softened
16 ounces sour cream
½ teaspoon garlic powder
salt and pepper
1 ½ cups shredded sharp cheddar cheese
½ cup sliced green onion
 
1.  Preheat oven to 425 degrees and line a baking sheet with foil.  Spread bacon slices flat on foil and bake for 10 minutes; carefully drain off rendered fat.  Turn bacon and return to oven for another 10 minutes or until crisp but not overcooked.  Transfer to paper-towel lined plate to drain.
 
2.  Reduce oven temperature to 400 degrees and spray a 1 ½ quart casserole dish with cooking spray.  Beat cream cheese, sour cream, garlic powder and salt and pepper until smooth.  Stir in cheddar cheese and green onion; crumble bacon and add to mixture.

3.  Transfer to prepared dish and bake until heated through and bubbly, about 25-30 minutes.  Let stand for about 10 minutes before serving with crackers or vegetables.
 
Added November 2017; revised January 2019

​1 center cut salmon fillet (1 pound)
1 tablespoon olive oil
salt and pepper
¼ cup butter, softened
2 tablespoons capers, rinsed and drained
1 tablespoon dried dill
1 teaspoon Dijon mustard
 
1.  Place a well-seasoned cast iron skillet in cold oven; preheat oven and skillet to 450 degrees.  Brush both sides of salmon with olive oil; season with salt and pepper. 
 
2.  When oven reaches 450 degrees, carefully remove skillet.  Place salmon in skillet skin side down and return to oven.  Roast 12-14 minutes or until fish reaches 135 degrees inside and flakes with a fork.  Meanwhile, stir together remaining ingredients, seasoning with additional salt and pepper.  Set aside.
 
3.  Remove skillet from oven; set aside for 5 minutes.  Place a baking dish just large enough to hold fillet in oven to warm.  Carefully transfer salmon to warmed dish; spoon butter mixture over fish. Return to oven for 5 minutes or until butter is melted and salmon is cooked through. Spoon butter and capers evenly over fish before serving. 
 
4.  Maple-soy glaze can be substituted for caper-dill mixture:  mix together ¼ cup pure maple syrup, 2 tablespoons soy sauce, 1 minced green onion, ½ teaspoon grated fresh ginger and red pepper flakes to taste. 
 
Revised November 2017

​10 bone-in, skin on chicken thighs
2 cups barbecue sauce
olive oil
salt and pepper
 
1.  Preheat oven to 425 degrees and line a baking sheet with nonstick foil. 
 
2.  Brush chicken with olive oil and season with salt and pepper.  Place skin side down on prepared sheet and bake for 20 minutes. 

3.  Brush with barbecue sauce, turn skin side up, and brush skin side with sauce.  Return to oven for 7 minutes.  Remove, brush with sauce, turn skin side down, brush with sauce and return to oven for another 7 minutes.  Remove, brush again, turn skin side up, brush again, and return to oven until chicken is cooked through and sauce is bubbly and blackened in spots. 
 
Added May 2019

 

​8 ounces lo mein noodles
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons sriracha
4 tablespoons butter
red pepper flakes to taste
2 eggs, beaten
1 bunch cilantro
2 green onions, sliced
 
1.  Cook noodles according to package directions.  While noodles are cooking, stir together brown sugar, soy sauce, and sriracha in a small bowl.
 
2.  Drain noodles and set aside.  Return saucepan to stove over medium-low and melt butter; sprinkle with red pepper flakes.  Add egg and stir gently until cooked through.  Remove from heat.
 
2.  Add noodles and sauce mixture to saucepan.  Toss to combine thoroughly and heat through, stirring to evaporate any excess moisture. 
 
3.  Serve topped with whole cilantro leaves and green onions.
​ 
Added June 2019

 

​2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
pinch salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
6 tablespoons butter, softened
¾ cup sugar
1 egg
¾ cup milk
½  teaspoon vanilla
½ cup frozen cranberries or coarsely chopped fresh
1 ½ cups peeled, chopped apple
 
1. Preheat oven to 350 degrees and lightly spray a 12-count muffin tin with cooking spray or line with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
 
2. In a large mixing bowl, cream butter and sugar until smooth. Beat in egg, then milk and vanilla, until well-combined (mixture will look lumpy and separated). Fold in cranberries and apples with a rubber spatula.
 
3. Gently fold dry ingredients into wet mixture without overmixing (a little visible flour mixture is desirable). Divide between muffin cups and bake until golden brown, about 25 minutes. Cool in tin on wire rack for 10 minutes before turning out to cool completely.
 
Revised November 2017

​2 cups peeled, diced apple
2 tablespoons plus 1 ½ cups sugar, divided
2 teaspoons cinnamon, divided
3 cups flour
1 tablespoon baking powder
¼ teaspoon nutmeg
pinch salt
1 cup vegetable oil
4 eggs
¼ cup orange juice
2 teaspoons vanilla
powdered sugar, for garnish
 
1. Preheat oven to 325 degrees and generously grease and flour a bundt pan. In a small bowl, toss together apples with the 2 tablespoons sugar and 1 teaspoon cinnamon; set aside. In a medium bowl, whisk together remaining cinnamon, flour, baking powder, nutmeg and salt.
 
2. In a large bowl, beat the remaining 1 ½ cups sugar, oil, eggs, orange juice, and vanilla until combined. Gently fold in flour mixture just until incorporated. Spoon one third of batter into prepared pan, then top with half of apple mixture, then remaining batter. Tap pan lightly on counter to settle.
 
3. Bake until a toothpick comes out clean, about 1 hour. Cool on a wire rack for 10 minutes; place rack across top of pan and quickly invert, tapping pan to release cake. Cool completely on rack and sprinkle with powdered sugar just before serving.
 
Revised November 2017