Italian Grilled Mozzarella Sandwich w/Marinara Sauce

Ingredients

• 1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
• 8 1/2-inch thick firm white sandwich bread
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme, leaves
• 1 teaspoon coarse salt
• A grating of nutmeg
• 1/4 cup extra-virgin olive oil
• 2 tablespoons unsalted butter
• Your favorite Marinara Sauce

Directions

1. Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
2. In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
3. In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately with Marinara sauce for dipping...

Pumpkin Pie French Toast

Ingredients

• 2 eggs
• 1/4 cup milk
• 1/4 cup pumpkin puree
• 1/4 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 2 tablespoons brown sugar
• 8 slices of bread

Directions

1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
2. Heat a pan over medium heat.
3. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side

Simply Fast Taco In A Pan

Ingredients

• 1 lb. extra lean ground beef
• 2 C. water
• 1 pkg. Taco Seasoning Mix
• 1/2 green or red Bell pepper diced (optional)
• 1 Tablespoon Sugar
• 2 C. MINUTE White Rice, uncooked
• 1 C. Mexican Style Shredded Cheese
• 2 C. shredded lettuce
• 2 C. chopped tomatoes

Directions

Brown meat in large nonstick skillet; drain Add bell peppers.  . Add water and seasoning mix sugar; stir. Bring to boil. Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 min. Top with lettuce and tomatoes  ..Can also serve with sour cream on side...Or even some warmed tortilla's....or chips...

Rosie's Tasty Olive Tapenade

Keep these on hand in your pantry and you'll always be ready to whip this up in no time!

- Food processor
- Can opener
- Strainer
- 2 cans of black pitted olives
- 1 jar of green manzanilla pitted olives
- 1/2 jar of roasted red peppers
- 1 tbsp of capers (optional)
- Wheat thins (or your cracker of preference)
Or I prefer toasted baggette slices or your choice of artisan bread

Caramel Milky Way Cheesecake Bars

Ingredients

For the Cookie Layer

• 1/2 c. butter
• 1/2 c. shortening
• 2 Tbsp. sour cream
• 1/2 sugar
• 1 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 1/4 c. flour
• 1/2 c. graham cracker crumbs
• 2 c. chopped Milky Way candy bars 

For the Cheesecake Layer

• 1 pkg. cream cheese (8 oz.)
• 1/2 c. sugar
• 1 egg
• 1/4 c. caramel ice cream topping
• 2 Tbsp. flour

For the Topping

• 4 oz. caramel candies (about 14 squares)
• 4 Tbsp. heavy cream
• 1/4 c. chocolate chips
• 1/2 tsp. shortening

Instructions

For the Cookie Layer

Cream the butter, shortening, sour cream, and sugars until creamy. Add the eggs and vanilla. Sift together the flour, crumbs, baking soda, and salt and slowly add to the butter mixture. Stir in the candies by hand. Press half the mixture into a greased 8 inch pan. Pour the cheesecake mixture on top. Drop the rest of the dough by spoonfuls gently on top of the cheesecake. Bake at 350* for 40-45 minutes. Let cool completely. Drizzle with caramel and chocolate. Refrigerate.

For the Cheesecake Layer

Beat the cream cheese and sugar together until creamy. Add the egg and caramel and beat again. Stir in the flour.  Pour on cookie dough in pan.

For the Topping

Place the caramels and heavy cream in a small saucepan. Heat and stir until melted and creamy. In a small microwave safe bowl, place the chocolate chips and shortening. Heat for 20 seconds. Stir and repeat until melted and smooth. Place in a bag and cut one corner off.

Tuna Steak & Arugula Salad

2 Tbsp Soybean Oil
1 each Tuna Steak, 12 oz – Ahi
2 Tbsp Peppercorn Crust Mix, Spiceland                              
Salt & Pepper, to taste
½ Cup Rocket Arugula
4 ea Tomatoes, Whole Grape, cut in ½
1 Tbsp White Balsamic Vinaigrette, see recipe
2 tsp Parmesan  Cheese              
2 oz Beef Stock (Vegetable Stock for Lent)
1 Tbsp Butter
1 tsp Garlic, minced
1 Lemon Wedge

White Balsamic Vinaigrette:
3 Tbsp White Balsamic Vinegar
1 Tbsp Honey
½ Tbsp Dijon Mustard
½ tsp Garlic Puree
1/3 tsp Worcestershire
Salt & Pepper, to taste
½ Cup Olive Oil

Instructions:
1. Place balsamic vinegar, honey, Dijon mustard, garlic, onions, worchestire and in a small plastic container, and puree with a mixer (or food processor) for approximately 2-3 minutes, or until fully emulsified.
2. Slowly add the oil and continue to burr mix until all of the oil is fully incorporated; do not let the dressing break. Set aside.
3. Press the tuna steak into the peppercorn crust and season lightly with salt and pepper on ONE SIDE ONLY until evenly coated.
4. Ladle the Soybean Oil on the griddle, then place tuna onto the griddle and cook for 3 – 4 minutes until golden brown, when the tuna is cooked ¼ of the way through, flip over, and continue cooking for another 3 – 4 minutes.
5. Serve medium rare, or place in a 500° for approximately 2-3 minutes or until internal temperature of 135° is achieved.
6. Mix rocket arugula, halved grape tomatoes, white balsamic vinaigrette and Parmesan cheese.
7. In a 10” saute pan heat the beef broth (or veggie broth), garlic and butter, reduce until a medium to thick viscosity is achieved. Pour over the front end of the Tuna.
8. Garnish with Lemon Wedge.

My Favorite Heath Bar Dessert

1 pan of baked brownies cut into small squares 
One 6 oz. package of chocolate pudding
3 cups Cool Whip
1 package of Heath Bars (broken into small pieces) save a few to garnish the top

Make the chocolate pudding according to package directions. Fold cool whip into the chocolate pudding.   In a large glass dessert bowl layer the brownies, pudding, Heath Bar. Repeat layers and top with more  cool whip. Garnish with small Heath Bars.