Chocolate Chip Peanut Butter Ball Cookies

INGREDIENTS
18-24 cookies

1 cup flour
1⁄2 cup white sugar
1⁄2 cup brown sugar
1 cup peanut butter
2 cups chocolate chips
1 egg
granulated sugar, for rolling

DIRECTIONS
Combine all the above ingredients (we do it by hand, but I am sure a mixer is fine) and roll into balls, then roll into sugar.
Place on cookie sheet.
Bake at 350 for 10 minutes, no longer!
Let cool, if you can--

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Apple Fritter Cake! Love this recipe, it's so easy!

For the batter:
3 cups of flour
1/4 tsp. salt
1 cup of sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted
6 small apples cored, peeled and diced

For the topping:
1 cup of butter, softened
1 cup of brown sugar
2 tbsp. flour
1 tbsp. cinnamon

For the glaze:
2 cups of powdered sugar
5 tbsp. milk
1 tsp. vanilla

Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best. Pour the batter into a greased 9×13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the toping to make friends with the apples and batter below.

Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil.

Once baked let sit for 20 minutes and then pour the glaze all over the cake
.

Pumpkin Crumb Cake

Cake Batter

1 3/4 cups all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 1/4 cups sugar

3 large eggs

1 cup canned pureed pumpkin

1 teaspoon vanilla extract

1/3 cup milk

3/4 cup chopped walnuts (optional)

Topping

2/3 cup plus 2 tablespoons rolled oats

1/2 cup all-purpose flour

1/2 cup firmly packed light brown sugar

1/2 teaspoon cinnamon

6 tablespoons unsalted butter

Directions

・ Preheat oven to 350°F.

・ Grease 9x9 baking pan* and line with parchment paper.

・ To make the topping, combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.

・ Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.

・ In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.

・ Add the pumpkin and vanilla extract to the wet batter mix.

・ Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.

・ Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.

・ Turn the cake out onto a rack and cool completely.

-Original recipe called for a loaf pan, but I baked it in a 9x9 dish.

Southern Tomato Gravy

Ingredients

• 2 Tablespoons butter
• 1 Tablespoon bacon grease
• 1 shallot, minced
• 1 teaspoon salt
• 1 Tablespoon flour
• 1 (14.5 ounce) can fire roasted diced tomatoes
• 1/4 cup heavy cream
• 1 teaspoon brown sugar
• 1/4 cup grated Parmesan cheese
• Biscuits or pasta for serving

Directions

1. Place one tablespoon of butter and all of the bacon grease in a frying pan over medium heat. When the butter is melted add in the minced shallot and garlic. Cook for about 3 minutes or until fragrant.
2. Stir in ½ teaspoon of salt and the flour. Cook for 2 minutes, stirring constantly.
3. Add in diced tomatoes and mix well. Use a potato masher to crush the mixture so that it’s only slightly lumpy. Continue cooking until mixture boils.
4. Stir in cream and brown sugar. Return to a boil.
5. Reduce heat to low and stir in cheese, remaining ½ teaspoon of salt and tablespoon of butter. Remove from heat and stir until melted. Pour into your gravy boat and serve hot over biscuits or pasta.

Roasted Beet & Goat Cheese Salad

Ingredients

Salad

• 1 red beet
• 1 gold beet
• 1/4 cup crumbled goat cheese
• 1/3 cup walnuts, toasted
• 4 cups spring mix lettuce

Dressing

• 1 teaspoon minced garlic
• 1/4 cup balsamic vinegar
• 2 Tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Preheat oven to 425 degrees.
2. Wrap each unpeeled beet in foil. Place directly on an oven rack and bake for 45 minutes.
3. Remove from oven and carefully unwrap foil to cool. Once slightly cooled run each one under cold water, gently rubbing the skin to remove it. Slice beets into ½ inch rounds. Set aside.
4. For the dressing, place all ingredients in a high-speed blender. Blend until smooth and creamy, about 1 minute. Set aside.
5. To assemble salad, place spring mix lettuce in your plate. Top with sliced beets, goat cheese and walnuts.
6. Drizzle with dressing and serve.

Sicilian Ricotta Cheesecake

Ingredients

• 32 Ounces of drained ricotta cheese
• 1 Orange (for 2 teaspoons orange zest/grated rind)
• ⅓ Cup flour
• 1 Cup sugar
• 6 Eggs
• 1 Teaspoon vanilla extract
• 18 Graham crackers (2 packets from a 14 oz box)
• Stick of butter

Directions

1. Preheat oven to 325 degrees.
2. Generously grease a 10 inch springform pan with butter.
3. For the crust, crush graham crackers in food processor until bread crumbs are consistent. Stir with melted butter until mixture holds shape when squeezed.
4. Press graham cracker “crust” into bottom and along bottom sides of spring form pan. Set aside.
5. Sift together flour and sugar in small mixing bowl.
6. Stir together ricotta cheese and orange zest in a medium sized bowl. Slowly fold in flour mixture with spatula until well blended and smooth.
7. Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
8. Pour batter into spring form pan and gently smooth top with spatula.
9. Bake for 55-60 minutes, until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set.

Braciole

8 Comments   Braciole! Ingredients: 7 lbs of choice Flank Steak (each Braciola weighed about 11 oz finished weight) 1 bunch fresh Italian parsley chopped, a good pinch for each meat roll 10 tablespoons fresh chopped garlic, or less I used 1 tablespoon per each 10 each 1/2 teaspoons of grated grana parmasan cheese 10 each 1/2 teaspoons pecorino romano Pinch of salt for each beef roll 1/4 tsp fresh ground black pepper per roll a drizzle of extra virgin olive oil on each 2 quarts of Sugo 1 cup red wine Optional A small slice of prosciutto, 1/2 hard cooked egg sliced, 1 tsp sweet garden peas, a slice of mozzarella or provolone Pesto instead of the seasonings and cheese In addition to Italian parsley add raisins and toasted pine nuts Use may also use pounded chicken or pounded pork loin. You can put in what you like Directions: Butterfly each large piece of flank steak in two and pound it with a meat tenderizing mallet. Lay the butterflied pounded pieces of meat side by side on a work table and sprinkle the parsley, cheese, ground black peppercorn, salt, garlic and olive oil onto the meat. Cut the large seasoned piece now into thirds with the grain of the meat laying horizontal facing you. Cut the meat rolls so they are slightly wider then palm of your hand. Roll up the beef rolls tightly and fasten with a pick or tie with butcher twine, don't use sewing thread. Preheat a braising pan or a sauce pot and add 1/4 cup of good quality olive oil, or you may use lard as well. Place the tied beef Braciole in the hot oil and then cover; braise them on one side for 10 minutes on high heat then turn cover and braise to another 10 minutes. Add the braised beef to the simmering tomato "sugo". Add 1 cup red wine to the braising pan, scrape all the brown bits from the sides and bottom (de-glaze) and reduce by two thirds. Add the reduced wine to the pot with the Braciole. Cover and simmer low for 2 hours then uncover and simmer for an additional hour till sauce is reduced and thick. Serve with fresh grated Parmesan cheese and if you like top it with fresh chopped basil and Italian parsley!