​1 ½ cups warm water
2 tablespoons sugar
1 packet (.25 ounce) active dry yeast
6 tablespoons butter, melted
2 ½ teaspoons kosher salt, plus additional for sprinkling
4 ½ to 5 cups flour
vegetable oil
12 cups water
¾ cup baking soda
1 egg, beaten
 
1.  In the bowl of a stand mixer fitted with dough hook, whisk together the 1 ½ cups warm water, sugar, yeast, and butter.  Let stand until foamy, about 5 minutes.
 
2.  Add the 2 ½ teaspoons salt and 4 ½ cups flour and mix on low until combined.  If dough appears too wet, add remaining ½ cup flour, a tablespoon or two at a time.  Increase speed to medium and knead until dough is smooth and pulls away from the sides of bowl, about 5-6 minutes. 
 
3.  Coat the inside of a large bowl with vegetable oil.  Turn dough out onto counter and knead by hand into a neat ball.  Transfer to bowl and turn to oil all sides.  Cover with a towel and place in a warm spot (microwave or turned off oven works well) until doubled in size, about an hour.
 
3.  Combine the 12 cups water and baking soda in a large stockpot; bring to a boil.  Meanwhile, turn dough out onto counter and gently pat down into a circle.  With a sharp knife or bench scraper, cut into 8 wedges.  Roll each wedge into a long rope, about 1 inch in diameter, and cut into pieces about 1 ½ inches long. 
 
4.  Preheat oven to 425 degrees.  Line a large baking sheet with three layers of paper towels and line two more baking sheets with parchment paper.  When water and baking soda solution reaches a rolling boil, reduce heat slightly and boil the dough pieces, about 15 at a time, for 30 seconds.  Skim foam from water as it accumulates.  Drain dough pieces briefly on paper towels before arranging on parchment paper lined baking sheets, close together but not touching. 

5.  Brush with beaten egg and sprinkle generously with kosher salt.  Place both sheets in oven on upper and lower racks and bake for 8 minutes; rotate pans and bake until just golden, about 7-8 minutes.  Cool for 5-10 minutes on baking racks until serving with cheese sauce or mustard for dipping. 
 
Added November 2017

​2 egg whites
2 tablespoons water
6 cups pecan halves
1 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
½ teaspoon cayenne pepper
 
1. Preheat oven to 325 degrees and line a large baking sheet with nonstick foil. In a large bowl, beat the egg whites and water. Stir in pecans, mixing until well moistened.
 
2. In a small bowl, mix together sugar and spices. Sprinkle over the moistened nuts and toss to coat. Spread nuts on prepared pan.
 
3. Bake for 30 minutes or until nuts are crisp, fragrant and partially dry, stirring every 10 minutes, watching carefully to prevent burning.  Nuts will be a little sticky when they come out of the oven.  Cool completely on a rack, stirring occasionally, before storing in an airtight container. 
 
Revised September 2017

​4 ounces espresso-ground coffee (unbrewed)
3 quarts cool water
sweetened condensed milk, chocolate syrup or other sweeteners
milk
ice
 
1. Place coffee and water in a 3-quart jug with a tightly-fitting lid.  Close well and shake to combine. Set aside for at least three and up to eight hours, shaking occasionally.
 
2. Arrange three quart-sized canning jars on the counter and line a wire strainer with three layers of cheesecloth. Alternating between the jars, to make sure the coffee in each has consistent strength, pour the coffee/water mixture through the strainer into the jars. Tightly screw the lids on the jars and store in the refrigerator.
 
3. At serving time, combine equal parts coffee and milk and stir in any liquid sweetener or flavoring to taste. Pour over ice.
 
Revised September 2017

​2 cans (8 ounces each) crescent rolls
1 cup shredded mozzarella cheese
1 package (0.66 ounces) fresh basil, stems discarded
1/3 pound sliced salami
1/3 pound sliced deli ham
¼ pound sliced proscuitto
8 slices provolone, halved
pepper
olive oil for serving
balsamic vinegar for serving
 
1.  Preheat oven to 375 degrees and line a large baking sheet with parchment paper.  Place a bowl, about 5 inches in diameter, in center of sheet. 
 
2.  Separate crescent roll dough into triangles and arrange in a ring around the bowl, with wide ends on the inside.  Dough will overlap.  Layer mozzarella, deli meats, basil, and provolone in a ring around wide end of dough triangles.  Season with pepper.  Remove bowl from pan and set aside.  Tuck pointy ends of triangles over meat and pinch to wide ends to seal and enclose filling.
 
3.  Bake until golden, about 30 minutes.  Meanwhile, whisk together olive oil and balsamic vinegar to taste in bowl. 
 
4.  Cool for 5-10 minutes before cutting into slices to serve with dipping sauce. 
 
Added June 2016

​1 can (8 ounces) crescent rolls
½ pound sliced deli turkey
1 cup shredded sharp cheddar cheese
 
1.  Preheat oven to 375 degrees and line a baking sheet with parchment paper.  Unroll crescent rolls and separate into triangles.  Arrange on prepared sheet.  Top each with turkey and cheese and fold points over snugly to enclose.
 
2.  Bake until golden brown, about 15 minutes.  Cool on sheet for 5 minutes before serving warm.
 
Added November 2017

​1 pound bulk pork sausage
1 pound sharp cheddar cheese, shredded
2 cups baking mix
2 tablespoons dried parsley
 
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, mix together sausage and cheese with hands. Sprinkle baking mix and parsley over mixture and knead to incorporate. Roll into walnut-sized balls and place on prepared sheet.
 
2. Bake until golden and no longer pink in the middle, about 30 minutes. Cool on sheet for 10 minutes before serving.
 
 Revised September 2017

½ cup vegetable oil
3 tablespoons ranch seasoning mix or dip mix
2 teaspoons red pepper flakes
1 box (11 ounces) mini saltine crackers
 
1.  Combine first three ingredients in a gallon size ziptop bag. Add crackers and shake to coat. Let stand for 5-10 minutes and shake again. Repeat 2-3 times, then transfer crackers to a fresh ziptop bag or other airtight container.
​
Revised September 2017

​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

​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