MELT IN YOUR MOUTH BROWNIE COOKIES

YIELD: 30-32 COOKIES INGREDIENTS:

 1/4 cup whole wheat pastry flour plus 2 tablespoons 
1/2 cup unrefined sugar 
1/4 teaspoon aluminum free baking powder 
1/2 teaspoon instant coffee powder 
1 teaspoon vanilla 
1 tablespoon olive oil 2 tablespoons butter
 1 cup dark chocolate chips 
1/2 cup semi sweet chocolate chips
 2 eggs

 DIRECTIONS: In the bowl of an electric mixer, add the sugar, espresso, eggs and vanilla and beat on high speed for about 5 minutes, until thick. While the eggs are whipping, over low heat, place the butter, oil and dark chocolate chips in the top of a double boiler. Heat until the butter and chocolate melts and combine until smooth. Gently fold the chocolate mixture into the egg mixture. Add the flour and baking powder and carefully fold it in. Fold in the semi sweet chocolate chips and let the batter rest for about 10 minutes until it thickens slightly. Preheat oven to 375°F. Line a baking sheet with parchment paper. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, about 7 to 8 minutes. Cool on a wire rack before removing from the baking sheets.

The Best Garlic Bread

one long loaf of French or Italian bread (not a skinny baguette)

1 cup real mayonnaise

2 cups mozzarella cheese, grated

1/2 cup Parmesan cheese, grated

1/3 cup black olives, chopped fine

3 large garlic cloves, minced

2 Tablespoons onion, chopped fine or grated (optional)

freshly ground black pepper

Split loaf lengthwise. Place each half, crust side down, on a large baking sheet. Combine the other ingredients and spread the cheesy mayo mixture evenly over both halves of the bread. Bake in a 400 degree oven for about 15 minutes, or until golden brown around the edges and all of the topping is heated through and bubbly. Slice and serve immediately.   Good Served with Marinara Sauce!!!

Enjoy!

Skillet Lasagna

INGREDIENTS

• 1 teaspoon red pepper flake
• 2 tablespoons olive oil
• 1 small yellow onion, diced 
• 5 garlic cloves, minced
• 1 pound Italian Sausage
• 1/2 teaspoon salt
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 10 lasagna noodles, broken into thirds
• 1- 28 ounce can diced tomatoes
• 1- 8 ounce can tomato sauce
• 1 cup water
• 1 cup Mozzarella cheese, shredded
• 1 cup parmesan cheese, finely shredded
• 1 cup ricotta cheese
• 2 tablespoons fresh basil for garnish

DIRECTIONS

1. Heat 2 tablespoons olive oil over medium heat in a large 12 inch skillet. When the oil is hot, add in the red pepper flake and cook for a minute.
2. Add in the chopped yellow onion and cook until the onion starts to turn translucent.
3. Stir in the garlic and cook for a minute, until fragrant.
4. Add in the Italian Sausage. Use a large wooden spoon to break the meat into bite sized pieces. Season with 1/2 teaspoon salt, 1/2 tsp. black pepper, and 1 teaspoon oregano. When the meat is cooked through, drain any excess fat.
5. Sprinkle the lasagna noodle pieces over the meat evenly.
6. Pour 28 onces of diced tomatoes, 8 ounces tomato sauce, and 1 cup of water over the noodles. Do not stir. Bring to a simmer.
7. When the mixture starts to simmer, reduce the heat to medium-low and cook for 20-25 minutes. About halfway through, stir the mixture.
8. When the noodles are tender after 20-25 minutes, reduce the heat to low. Stir in 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese.
9. Place spoonfuls of  ricotta cheese evenly over the pasta mixture. 
10. Sprinkle remaining mozzarella and parmesan cheese over the top. 
11. Make sure the stove is on low, cover the skillet, and allow it to sit on the stove for 5-10 minutes, or until the ricotta cheese is heated through and the cheese has melted.
12. Sprinkle with fresh basil and serve.

30 Minute Italian Stuffed Peppers

INGREDIENTS

• 19 oz four-cheese Italian sausage, casings removed
• 1 (14.5-oz) can fire roasted diced tomatoes with garlic
• 2 oz shredded Parmesan cheese
• 8 oz dried orzo pasta
• 2 Tbsp extra virgin olive oil, divided
• 2 cups chicken broth
• 4 oz shredded mozzarella cheese
• 8 bell peppers( Green, Red, Orange,  or Yellow)
• ½ tsp kosher salt
• 8 basil leaves, chopped (optional garnish)

DIRECTIONS

1. Preheat oven to 450°F.
2. Warm 1 tablespoon oil in a medium skillet over medium heat, approximately 2 minutes. Add orzo, stir to coat. Cook until orzo is golden brown, stirring occasionally. Turn heat to high. Add chicken broth and bring to a boil. Reduce to medium for about 7-10 minutes until liquid is absorbed, stirring occasionally.
3. Meanwhile, wash peppers. Cut the tops off and remove seeds and veins. Pat peppers dry with a paper towel. Place peppers (lids and bottoms) in a microwave safe bowl and toss with 1 tablespoon oil and kosher salt. Cover bowl with plastic wrap or microwave safe lid. Microwave until peppers are soft (about 10 minutes). Remove peppers from bowl and place in a 9”x9” baking dish.
4. In the mean time, heat a medium skillet over medium high heat. Remove sausage from casings by sliding a pairing knife down the length of the sausage and then peel to remove. Add sausage to skillet and cook until browned.
5. In the orzo pan; combine sausage, tomatoes, mozzarella and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.
6. Bake for 7-10 minutes, until top is lightly browned. Place tops on peppers and serve.
7. Enjoy!

Finger-liking-oven-barbecue SAUCE

Finger-liking-oven-barbecue SAUCE for chicken or pork ribs baked or grilled

Mix directly in a baking pan 1/4 cup honey,1/3 cup mustard and 1/3 cup ketchup and Italian seasoning.

Cut in 4 a whole chicken or use about 8 pieces of chicken,( or pork ribs) put in the pan and coat them with the honey mixture.

Bake at 400 degree for 2 hours ....( after 1 hour turn the chicken on the other side)
***pork ribs depending on size will take less or more time to cook...after 1 hour check if done...

My Sinful Giant Chocolate Chip Cookies

Recipe makes 12- 14 Giant Cookies

ingredients:

2 sticks cold unsalted butter, cubed
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 1/2 cups semisweet chocolate chips

directions:

Preheat the oven to 375°F. Line large baking sheets with silicone baking mats or parchment paper.

In the bowl of an electric stand mixer, beat together the butter, granulated sugar, and brown sugar on medium-high speed until well combined and fluffy. Since the butter is cold, you must use a higher-powered electric mixer. Add the eggs, one at a time, then add in the vanilla and beat until combined. Add the flour, salt, baking powder, and baking soda, beating on low speed until combined. Fold in the chocolate chips. You can cover and refrigerate the dough at this point for up to 2 days. Let the dough sit at room temperature until soft enough to form into balls.

Weigh out 4-ounce portions of dough (about 1/4 cup) and roll into an even ball. Place the dough balls on the prepared baking sheets, spacing far apart. You may need to bake in batches if you have small or too few baking sheets.

Bake for about 15-20 minutes, or until the cookies are slightly browned at the edges. Bake longer for crispier, chewier cookies, bake less for ooey gooey cookies. Serve warm or at room temperature. Cookies are be

Cheesy Garlic Beer Breadsticks

ingredients:

2 cups all-purpose flour
1 teaspoon instant or rapid rise yeast
1/2 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup room-temperature beer
2 tablespoons unsalted butter, at room temperature
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Marinara sauce, for serving

directions:

In the bowl of an electric mixer fitted with a dough hook mix the flour, yeast, baking powder, salt, olive oil, and beer until well combined. Knead with dough hook until the dough is soft and smooth. Cover and let rise for 1 hour.

Place a pizza stone in the bottom rack of the oven and preheat to 450°F.

In a small bowl combine the butter and garlic with a fork. On a large sheet of parchment paper, stretch and roll the dough into a 12-inch circle, taking 5-minute breaks between stretching if the dough is springing back. Spread the butter mixture evenly over the dough. Sprinkle with the cheeses.

Use the parchment paper to slide the dough onto the pizza stone. Bake for 9 to 10 minutes, or until bubbling and golden brown. Let cool for 1 to 2 minutes before slicing into breadsticks. Serve hot with marinara sauce.