Pork Tinga (Tinga de Puerco)

 Slow-braised pork in a smoky chipotle-tomato sauce. Rich, shredable, and built for tacos.

Heat oven:
300°F.

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Build the Sauce

Sauté:

• 1 Tbsp vegetable oil

• 1 medium yellow onion, chopped

• 4 cloves garlic, chopped

Cook over medium-low until soft and fragrant, about 4 minutes.

Blend with:

• 1 (15-oz) can diced tomatoes

• 3 chipotle chiles in adobo

• 1 tsp dried oregano

• ½ tsp dried thyme

Blend until smooth.

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Brown the Pork

• 1 Tbsp vegetable oil

• 1½ lb pork shoulder, cut into 2-inch cubes

Wipe out the Dutch oven, heat oil over medium, add pork, and cook about 10 minutes, stirring occasionally, until the meat is noticeably browned/darkened.

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Braise

Add to pot:

• 1½ lb pork shoulder, cut into 2-inch cubes

• 1 bay leaf

• 1 tsp kosher salt

• Chipotle tomato sauce

• 2 cups water

Stir to combine, cover, and bake 2 to 2½ hours, until sauce is reduced and pork is fork-tender.

(Slow-cooker option: cook on LOW for 6 hours.)

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Finish & Serve

Shred and stir in:

• ½ cup chopped cilantro

• 1 Tbsp fresh lime juice

Taste and adjust seasoning.

Serve with:

• Warm corn tortillas

• Sliced avocado

• Cotija cheese

• Lime wedges

• Extra cilantro

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Serves: 4
Prep: ~15 minutes
Cook: ~2½ hours

Bavarian Soft Pretzels (Poolish Method)

Deep-brown, glossy soft pretzels made with a preferment for better flavor and chew. Finished with a baked–baking-soda dip for a true pretzel crust without lye.

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Make the Poolish (Day Before or Same Day)

Whisk together:

• ½ cup + 1 Tbsp high-protein all-purpose flour (or bread flour)

• ¼ tsp instant yeast

Mix in:

• ⅓ cup room-temperature water

Cover tightly and let sit at warm room temperature until bubbly and expanded by about half, 3–4 hours. Refrigerate 8–24 hours.

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Make the Dough

Stir into poolish:

• ⅓ cup + 2 tsp warm water (about 90°F)

• 1 Tbsp unsalted butter, melted and slightly cooled

Whisk together:

• 1¾ cups high-protein all-purpose flour (or bread flour)

• 1 heaping tsp Diamond Crystal kosher salt (use ½ tsp if table salt)

Mix & rest:
Add flour mixture to poolish. Knead by hand just until shaggy. Cover and rest 30 minutes.

Brief knead:
With slightly damp hands, knead 15–30 seconds until uniform. Cover and let rise until puffy and expanded by about half, 60–90 minutes.

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Shape the Pretzels

Prep pan:
Line a rimmed baking sheet with parchment or a silicone mat; lightly spray.

Divide & pre-shape:
Divide dough into 6 pieces (about 3 oz each). Roll each into a short log, sealing the seam but leaving ends open. Cover and rest.

Roll ropes:
On an unfloured counter, roll each log into a 24-inch rope, tapering the last 6 inches at each end. Let rest briefly if dough springs back.

Form pretzels:
Shape into a U, cross ends twice, fold back over the curve, adjust to form three even openings, and seal tips. Transfer to pan.

Cover loosely and refrigerate at least 2 hours or up to 24 hours.

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Baked Baking Soda Dip & Bake

Bake the baking soda (do ahead):

• Spread ½ cup baking soda on a parchment-lined baking sheet

• Bake at 300–350°F for 1 hour

• Cool completely and store airtight

Heat oven:
400°F.

Prepare dip:

• 8 cups water

• ¼ cup baked baking soda

Bring water to a gentle boil, add baked baking soda, and reduce to a simmer.

Dip:
Submerge each pretzel bottom-side up 30–40 seconds. Drain well and return to baking sheet face up.

Top & bake:
Sprinkle with pretzel salt. Bake 12–14 minutes until deep brown.

Finish:
Mist lightly with water and return to oven 30 seconds for shine. Cool 5 minutes before serving.

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Notes

• High-protein flour matters. King Arthur AP works; standard grocery AP usually doesn’t.

• Baking the baking soda increases alkalinity and is critical for proper color and flavor.

• Pretzel salt is ideal, but coarse kosher salt works.

Peanut Butter Blossoms (Pillsbury Bake-Off Winner, 1958)

Soft peanut-butter cookies rolled in sugar and topped with a milk-chocolate kiss.

Heat oven:
375°F / 190°C. (Leave cookie sheets ungreased.)

Cream together:

• ½ cup shortening

• ½ cup creamy peanut butter

• ½ cup granulated sugar (plus extra for rolling)

• ½ cup firmly packed brown sugar

Blend in:

• 1 large egg

• 2 Tbsp milk

• 1 tsp vanilla extract

Whisk together:

• 1¾ cups all-purpose (or unbleached) flour

• 1 tsp baking soda

• ½ tsp salt

Mix:
Gradually beat dry ingredients into the peanut-butter mixture.

Form cookies:
Shape into 1-inch balls, roll in granulated sugar, and place about 2 in / 5 cm apart on ungreased sheets.

Bake:
8–10 minutes, just until tops begin to crack.

Finish:
Immediately press a milk-chocolate kiss into the center of each hot cookie (the cookie will “flower” around it). Cool 2 minutes on the pan, then move to racks.

Yield: about 4 dozen cookies.

1. 
   
   

🍪 Chocolate Chip Cookies

 

Yield: about 4 dozen cookies

Prep Time: 15 min | Bake Time: 8 – 10 min per sheet
Oven: 375 °F / 190 °C

Ingredients

Quantity	Ingredient
¾ cup	firmly packed brown sugar
½ cup	granulated sugar
½ cup	margarine or butter, softened
½ cup	shortening
1 ½ tsp	vanilla extract
1	large egg
1 ¾ cups	all‑purpose or unbleached flour (Pillsbury’s BEST® specified)
1 tsp	baking soda
½ tsp	salt
1 cup	semisweet chocolate chips (6‑oz pkg)
½ cup	chopped nuts or sunflower kernels – optional

Method

1. Pre‑heat oven to 375 °F (190 °C).

2. In a large bowl, cream brown sugar, granulated sugar, margarine/butter, and shortening until light and fluffy.

3. Beat in vanilla and egg.

4. In a separate bowl, whisk flour, baking soda, and salt. Stir dry mixture into wet just until combined.

5. Fold in chocolate chips and, if using, nuts.

6. Drop rounded teaspoonfuls 2 in / 5 cm apart onto ungreased cookie sheets.

7. Bake 8‑10 minutes, until edges are light golden.

8. Cool 1 minute on the sheet; transfer to wire rack to finish cooling

   
   
   
   
   

🍫 Super Treat Bars (M&M® & Caramel Blondies)

 

Yield: 24 bars

Prep Time: 10 min | Bake Time: 15 – 25 min
Oven: 375 °F / 190 °C

Note: The original clipping only showed the topping and bake instructions. The base dough is the same as the chocolate chip cookie recipe elsewhere. The version below keeps the spirit of the Pillsbury recipe and the hand‑written “M&Ms + caramels” note.

Quantity	Ingredient
¾ cup	firmly packed brown sugar
½ cup	granulated sugar
½ cup	margarine or butter, softened
½ cup	shortening
1 ½ tsp	vanilla extract
1	large egg
1 ¾ cups	all‑purpose or unbleached flour (Pillsbury’s BEST® specified)
1 tsp	baking soda
½ tsp	salt
1 cup	semisweet chocolate chips (6‑oz pkg)
½ cup	chopped nuts or sunflower kernels – optional

Method

1. Pre‑heat oven to 375 °F (190 °C). Do not grease, use a plain 13 × 9‑inch baking pan.

2. In a large bowl, cream brown sugar, granulated sugar, margarine/butter, and shortening until light and fluffy.

3. Beat in vanilla and egg.

4. In a separate bowl, whisk flour, baking soda, and salt. Stir dry mixture into wet just until combined.

5. Spread batter evenly in prepared pan. Sprinkle the top with M&M’s and caramel quarters; press them lightly into the surface.

6. Bake 15‑25 minutes—edges will be set and the center light golden.

7. Cool completely in pan, then cut into 24 squares

8. Fold in chocolate chips and, if using, nuts.

scroodles & noodles, dickels & deedles

Meatballs in Creamy Mushroom Sauce

**Ingredients:**

- 1 medium onion, finely chopped

- 1 pound ground meat (beef, pork, or a mix)

- 1 can (10.5 ounces) cream of mushroom soup

- 1/2 can of milk (use the same can from the soup)

- Olive oil (for browning)

**Instructions:**

1. In a large bowl, mix the chopped onions into the ground meat. Shape into meatballs.

2. Heat a skillet over medium heat and add a splash of olive oil.

3. Brown the meatballs on all sides.

4. In a separate bowl, mix the cream of mushroom soup with the milk until smooth.

5. Pour the soup mixture over the browned meatballs in the skillet.

6. If the sauce becomes too thick, add a bit more milk to achieve the desired consistency.

7. Simmer the meatballs in the sauce for 30-40 minutes, stirring occasionally.

Serve with your favorite side dish and enjoy! 🍽️

Let me know if you need another recipe or if you're up for something else!

Papa Jansen's Tortellini Soup

**Ingredients:**

- 1 teaspoon olive oil

- 1 teaspoon bottled minced garlic

- 1 medium onion, chopped

- 1 (14 1/2-ounce) can salt-free diced tomatoes, such as garlic and onion

- 14 oz chicken broth

- 1 (9-ounce) package fresh cheese tortellini

- 1 (6-ounce) package fresh baby spinach

- 1/4 teaspoon black pepper

- 1/4 cup (1 ounce) grated fresh Parmesan cheese

**Instructions:**

1. Heat olive oil in a large saucepan over medium-high heat.

2. Add minced garlic and chopped onion to the pan; sauté for 3 minutes or until tender.

3. Stir in diced tomatoes and chicken broth; bring to a boil.

4. Add tortellini to the boiling mixture; cook for 5 minutes or until tortellini are done.

5. Reduce heat to medium; stir in spinach and black pepper.

6. Cook for 2 minutes or until spinach wilts.

7. Ladle soup into bowls; sprinkle with Parmesan cheese before serving.

Serve with italian bread (white bread with spices) fresh from the bread machine. 

Two Quiche Options

HASHED BROWN QUICHE

INGREDIENTS 

3 cups shredded hash brown potatoes (consider browning first)
1/3 cup butter, melted
seasoned salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
4 eggs
1/2 cup milk
salt and pepper to taste

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. Press hash browns onto the bottom and sides of a 9 inch pie dish.
3. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
4. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoned salt.
5. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
6. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

SPINACH QUICHE

INGREDIENTS

* 1 (9 inch) unbaked pie crust
* 1 (10 ounce) package frozen chopped spinach
* 4 eggs
* 1 cup plain yogurt (or sour cream)
* 1 tablespoon all-purpose flour
* 1/4 teaspoon black pepper
* 4 1/2 ounces fresh mushrooms, thinly sliced
* 4 ounces shredded Cheddar cheese
* 1/4 cup chopped green onions

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Prick the pie
crust all over with fork and bake for 5 minutes.
2. Place the frozen spinach in microwave safe bowl and cook until
thawed. Drain as much of the liquid as you can and then use paper
towels to get the spinach as dry as possible.
3. Beat together the eggs, yogurt or sour cream, flour, and pepper
until well mixed. Stir in the spinach. Layer the sliced mushrooms,
cheese, and chopped scallions in that order on the bottom of the pie
crust. Top with the spinach mixture.
4. Bake in preheated oven for 15 minutes and then decrease
temperature to 350 degrees F (175 degrees C) and bake for 30
additional minutes. Let cool before serving.

Campagnuolo Pizzeria Night (Pizza)

Bonnie: I like to get the water warm, then pour in into the bowl with the yeast and stir with a knife before adding the sugar. I think it dissolves better rather than pouring yeast into the water. 

Ingredients:

• All-purpose flour (preferably unbleached): 3 ½ cups (20oz or 565g)

• Water: 12oz (355ml), Warm (110°F/45°C)

• 1 packet active dry yeast (fast rising or highly active yeast): 2 ¼ teaspoons (7g)

• Sugar: ½ teaspoon (1g)

• Salt, fine granulation: 1 tablespoon (18g)

• Extra virgin olive oil: 1 tablespoon (14g)

• Semolina flour or medium granulation corn meal: For dusting your pizza peel

Instructions:

1. Proof Your Yeast:

   • Add one packet of yeast to warm water (110°F/45°C) and stir to dissolve. Add ½ teaspoon of sugar and set aside. If the yeast gets foamy and smells like bread, it's active.

2. Measure & Mix:

   • Combine the flour, salt, and oil.

3. Add Proofed Yeast Mixture:

   • Fold in the yeast mixture until the dough is shaggy and doesn't stick to your hands.

4. Knead Your Dough:

   • Hand Kneading: Place your dough on a lightly floured surface. Press down with the palm of your hand, press it forward, fold it over, and repeat until smooth and elastic.

   • Stand Mixer: Use a dough hook on medium-low speed until you have a shiny, smooth ball of dough.

Dough Rising & Storing:

• Quick Rise:

  • Room Temp (75°F/24°C): about 2 hours (then refrigerate or freeze)

  • Fridge: 3-5 days

  • Freezer: 3 months

• Cold Rise:

  • Room Temp (75°F/24°C): about 2 hours (thawed and/or risen from the fridge)

  • Fridge: 3-5 days

  • Freezer: 3 months

• From the Freezer:

• Room Temp (75°F/24°C): 24 hours to thaw and rise

• Fridge: use within 1 day after thawed

• Do NOT refreeze thawed dough

• Perfect Pizza Sauce

  Ingredients:

  • Tomato sauce: 1 can (15oz or 425g)

  • Tomato paste: 1 can (6oz or 170g)

  • Olive oil: 2 tablespoons (30ml)

  • Garlic, minced: 2 cloves

  • Dried oregano: 1 teaspoon (1g)

  • Dried basil: 1 teaspoon (1g)

  • Dried thyme: ½ teaspoon (0.5g)

  • Salt: 1 teaspoon (6g)

  • Sugar: 1 teaspoon (4g)

  • Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)

  • Water: ½ cup (120ml)

  Instructions:

  1. Heat the Olive Oil:

     • In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  2. Add Tomato Sauce and Paste:

     • Stir in the tomato sauce and tomato paste until well combined.

  3. Season the Sauce:

     • Add the oregano, basil, thyme, salt, sugar, and crushed red pepper flakes (if using). Stir to combine.

  4. Simmer:

     • Add the water and bring the sauce to a simmer. Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.

  5. Cool and Store:

     • Let the sauce cool before using it on your pizza. Store any leftover sauce in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.

Pizza Possibilities

Margherita Pizza

Ingredients:

• Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)

• Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)

• Fresh mozzarella cheese: 8oz (225g), sliced

• Fresh basil leaves: 10-12 leaves

• Extra virgin olive oil: 1 tablespoon (14g)

• Salt: to taste

Instructions:

1. Preheat Oven:

   • Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

2. Prepare Dough:

   • Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.

3. Add Sauce and Toppings:

   • Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top and sprinkle with salt.

4. Bake:

   • Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.

5. Finish with Basil and Olive Oil:

   • Remove the pizza from the oven and immediately scatter fresh basil leaves on top. Drizzle with extra virgin olive oil before serving.

Pepperoni Pizza

Ingredients:

• Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)

• Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)

• Mozzarella cheese: 2 cups (200g), shredded

• Pepperoni slices: 20-25 slices

• Dried oregano: 1 teaspoon (1g)

• Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

2. Prepare Dough:

   • Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.

3. Add Sauce and Toppings:

   • Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top, followed by the pepperoni slices. Sprinkle with dried oregano and crushed red pepper flakes (if using).

4. Bake:

   • Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.

5. Serve:

   • Remove the pizza from the oven and let it cool slightly before slicing and serving.

Veggie Delight Pizza

Ingredients:

• Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)

• Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)

• Mozzarella cheese: 2 cups (200g), shredded

• Bell peppers: 1 cup (150g), sliced

• Red onion: ½ cup (75g), thinly sliced

• Mushrooms: 1 cup (100g), sliced

• Black olives: ¼ cup (40g), sliced

• Fresh spinach: 1 cup (30g)

• Dried oregano: 1 teaspoon (1g)

• Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

2. Prepare Dough:

   • Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.

3. Add Sauce and Toppings:

   • Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top, followed by the bell peppers, red onion, mushrooms, black olives, and fresh spinach. Sprinkle with dried oregano and crushed red pepper flakes (if using).

4. Bake:

   • Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.

5. Serve:

   • Remove the pizza from the oven and let it cool slightly before slicing and serving.

Peppermint Stick Crisps (1952)

This recipe was in Better Homes magazine in 1952

Cream together:

• ½ cup Butter Crisco

• 1 cup sugar

• 2 eggs

• 1 tsp vanilla

Sift together:

• 2 cups flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp freshly grated nutmeg

Mix:
Add dry ingredients alternately with 2 Tbsp milk. Chill dough.

Form cookies:
Drop very small teaspoonfuls onto parchment-lined sheets. Flatten with a floured glass and sprinkle with crushed candy canes.

Bake:
350°F for 8 minutes. Do not overbake. Remove from pan immediately.

Tip: Parchment paper helps prevent sticking.

Buy the smaller green, red, white canes in the loose package to help unwrapping.  

Stuffed Shells

Tip: For a change of pace, add fresh chopped spinach, prosciutto ham, fresh chopped mint, and some pine nuts to the cheese mixture. My grandmother always included fresh mint; it adds an unexpected and worthwhile lift.

Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in the freezer, and you do not have to defrost, just add an extra 10 to 15 minutes to baking time.


Servings: 6
Preparation Time: 20 minutes
Baking Time: 30 minutes

RECIPE INGREDIENTS:

One half of a 12-ounce box of jumbo pasta shells (about 18 shells)
1 teaspoon salt

1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoon chopped fresh parsley or mint (or 2 teaspoons dried)
1 (26-ounce) jar Italian pasta sauce

1. Preheat oven to 350 degrees. 
2. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
3. In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. 
4. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. 
5. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.
6. Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. 
7. If using refrigerated shells, allow 40 minutes baking time

Garlic Bread, Italian (angry kitchen loaves)

Narrow baguettes

Onion powder

Red pepper flakes

Olive oil

Granulated garlic

Salt

Fresh parsley

Tiny bit of dried oregano

Tiny bit of parmesan

Cut the loaves so they fit onto a jelly roll pan

Then cut the loaves in half

Brown the bottom half of the loaves under a low broiler.

Then flip it over. Add everything else by hand. Don't do a pre-mixed version.

To make:

Oil salt on bottom, then slightly brown

Oil

Salt

Garlic

Pepper

Onion 

RPF

Parsley

Oregano

Cheese

Raby Cheese Ball

 3-4 green onions

one package - cream cheese, 1/3 less fat

one package - Carl Buddig beef

(assume you have Worcestershire and various spices)

Easy Chocolate Cream Pie Oreo Crust

 For the pie:

1/2 cup sugar

1/3 cup cornstarch

2 tablespoons Dutch-processed cocoa powder

1/8 teaspoon salt

3 cups whole milk

3 large egg yolks

4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips, wafers, or chopped chocolate

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 (9-inch) oreo pie crust, prepared and baked

For the whipped cream:

1 cup heavy whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

Chopped chocolate, for garnish

Make the pudding base:

In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.

Microwave the pudding:

Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.

Partially cover again and microwave 2 more minutes. Remove and whisk again. The pudding have started thickening.

Continue to microwave in 45-second increments, stirring the pudding between each increment. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding (it’s ok if it seems a little loose at this point; the pudding will thicken further as it cools). Total cooking time will be 6 to 8 minutes.

Add the chocolate, butter and vanilla:

Add the chocolate, butter and vanilla to the bowl and stir with a whisk until the chocolate and butter melt and the mixture is smooth.

Fill the pie:

Pour the filling into the pie crust. Let cool for 1 hour at room temperature. Transfer to the refrigerator and chill, uncovered, for at least 4 hours or until set. When fully set, the pudding will no longer jiggle when you nudge the pie and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey).

When ready to serve, make the whipped cream:

In the bowl of an electric mixer, stir the cream, sugar, and vanilla together. Beat on medium-high speed until the cream forms soft peaks. Spread the cream over the pie and sprinkle the top with chopped chocolate.

Serve:

This pie is best served on the same day that it’s made, or the crust has a tendency to become soggy.

Easy Chocolate Cream Pie Recipe (simplyrecipes.com)

Alfredo Sauce without Heavy Cream

This easy alfredo sauce recipe without heavy cream uses milk, Parmesan, and a simple mixture of butter and flour to form the sauce.

Servings: 6 

Calories: 281kcal

Ingredients

¼ cup butter

¼ cup all-purpose flour

1 clove garlic minced

2 cups milk

2 cups grated Parmesan cheese

1/4 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

Instructions

Heat a medium saucepan over medium-low heat and add butter, flour, and minced garlic. Whisk to combine, and continue to cook for 3 minutes while the roux cooks. At this point, the garlic should be very fragrant and the roux should begin to darken in color slightly.

Begin to stir in the milk a few splashes at a time. Ensure each batch fully incorporates into the flour mixture prior to adding more. Continue until all milk has been added. Heat the sauce to a gentle simmer.

Add Parmesan cheese a handful at a time, stirring fully into the sauce until you have a smooth and creamy consistency.

Add salt and pepper.

Remove from heat and serve over fettuccine noodles with sliced chicken breasts to create your own homemade chicken fettuccine alfredo.

Notes

If the sauce is gritty most likely the cheese has not fully melted yet. Let simmer longer while stirring to ensure it does.

If the sauce is too thin, simmer it longer to thicken.

The sauce will thicken as it sits. Dribble in a little milk to thin it out.

Use the best quality Parmesan cheese you can find.

Growing Boy Breakfast Burritos

The 14yo boy met with the football coach at school back in January.  The meeting went over how the season went for him (it didn’t for him, knee surgery #4 in July and working with an intense athletic PT rehab center until he was cleared for sports in December), and what he can do to prepare for next season.  Coach OB sees him growing and gaining some muscle, like 25# of muscle for next season.  They talked about off season nutrition and lifting. 

Off season nutrition went like this: eat protein and good fats, cut back on the cereal and drink your milk and eat your veggies.  So we are started with breakfast and eating eggs, an excellent source of protein. 

Louie’s Breakfast Burritos 

1 lb Jimmy Dean breakfast sausage

1 red pepper, chopped

1 onion, chopped

1 lb bacon

2 cups potato crowns, baked per package directions and chopped

14 eggs

Salt and pepper

2.5 cups grated Mexican blend cheese, divided

10 large burrito size tortillas

Cook bacon however you prefer, I like to bake it in the oven.  Chop into bite size pieces.  Bake potato crowns according to package directions, chop. 

Heat a large non-stick skillet over medium high heat.  Add sausage and brown, breaking into small pieces. Drain.  Add the chopped onion and red pepper.  Cook until it is all browned.   Add the chopped bacon and mix together.  Remove half into a freezer safe container and freeze for a second batch in a few weeks. 

In a large bowl, crack eggs, add salt and pepper and beat eggs.  (I used my immersion blender).  Add beaten eggs to skillet with remaining meat mixture.  

Cook eggs with meat, stirring often with a rubber spatula.  When eggs are almost done, add 1/2 cup grated cheese and the chopped potato crowns.  Stir it all up and continue cooking another minute until eggs are just about done.  Overcooking will yield dry eggs and no one likes dry eggs in a burrito. 🤮

Heat 10 large burrito tortillas on a low heat griddle.  

Taking one burrito at a time, spoon a generous serving spoonful of egg mixture into the center of the tortilla; add 1-2 tbsp of cheese.  Wrap up the tortilla and filling tightly and roll up into a square of foil. 

Wrap up all 10.  Put one in the fridge for tomorrow, the rest can go in a ziploc in the freezer. 

To reheat: wrap in a damp paper towel and microwave for 1-1:30 seconds.  Every morning, when Louie heats up a burrito, he takes one out of the freezer and puts in the fridge for the next day.  

 

Philadelphia Soft Pretzels

INGREDIENTS (yields 8 pretzels)

• ¾ cup Milk
• ¼ cup Water
• 1½ T Sugar
• 1 pkg active dry Yeast
• 2½ cups King Arthur (unbleached) Bread Flour or Wheat flour
• 2 T Butter (softened)
• 1¼ tsp Salt

ALKALINE BATH SOLUTION

• 3 cups warm to slightly hot Water
• ½ cup Baking Soda

DIRECTIONS (preheat oven to 450°F)

1. In a small saucepan heat and stir milk, 1/4 cup water and sugar over low heat until warm (110°F to 115°F). Pour into large bowl of an electric mixer that has a dough hook. Sprinkle with yeast then let stand about 5 minutes or until foamy.

Add flour, butter and salt. Using an electric mixer fitted with a dough hook, beat at low-speed for 2 to 3 minutes or until adequately combined scraping sides of bowl occasionally.

Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms. Dough should pull away from sides of bowl but still be slightly sticky. If too sticky beat in some additional flour.

2. Turn out dough onto a clean, dry work surface. Knead a few times by folding and pressing dough, turning dough to knead uniformly then shape dough into a ball. Place in a lightly greased bowl turning once to grease surface of dough. Cover and let rise in a warm place for about an hour until approximately doubled in size.

3. Lightly grease a large baking sheet and set aside.

4. Punch down dough then turn out onto clean, dry work surface. Divide dough into eight equal portions. Roll and stretch each portion into a 30-inch-long rope. If dough resists stretching cover and let rest another 10 minutes or until fully relaxed.

5. Shape each pretzel into a U-shaped rope. Cross the ends over in an X then give it an additional twist. Finally, flip the ends over across down to the bottom of the U forming a classic pretzel shape. Press ends down to seal.

6. Prepare alkaline bath by dissolving ½ cup Baking Soda into 3 cups of water. Pour into baking dish or pan. Soak each Pretzel in the alkaline solution for two minutes then remove using a slotted spoon or spatula. Place each pretzel onto a paper towel to absorb any excess liquid. Arrange Pretzels 2 inches apart on prepared baking sheet.

7. Bake at 350°F for 10-12 minutes or until just golden brown. Let cool to room temperature then serve while still warm. 

Serve with Beer Cheese Recipe | Serious Eats

Pretzel Bites: 

Roll the eight pieces of dough into 10" ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove from the oven, and roll the bites in melted butter; about 6 tablespoons should do it.

Summit Hill Chicken

1 (4-ounce) package dried beef
8 strips bacon, partially cooked
4 whole chicken breasts, halved, skinned and boned
1 can cream of mushroom soup (10.75 oz)
1 cup dairy sour cream

Line 13x9x2 inch casserole with dried beef. Wrap 1 strip of bacon around each chicken breast half; place in casserole.


Combine and soup and sour cream; pour over chicken. Cover casserole with foil. Bake at 325 for 2 hours; uncover casserole, sprinkle with smoked paprika, and bake 1 hour.

Serve with egg noodles and green beans.

This is the original recipe from the cookbook called "From Minnesota- More than a Cookbook."  It was originally called 'High Tech Chicken," but later renamed by MCJ when he moved to Milwaukee.  It was MCJ's favorite dish when he came home from college, and remains a favorite.  

Buche de Noel (Christmas Yule Log)

Ingredients

• 6 eggs, separated (but equal)
• 1/2 cup confectioner's sugar
• 3 Tbs cocoa
• Mocha Filling
• Chocolate Butter Cream

Cake

1. Grease jelly roll pan.  line bottom of pan with waxed paper.  grease and flour paper. Cool in the refrigerator. 
2. Preheat oven to 350 F.  325 if using convection (recommended).  
3. In large bowl with mixer at #6, beat egg whites until soft peaks form.  gradually sprinkle in 1/4 cup confectioner's sugar; beat until stiff peaks form
4. In small bowl with mixer at high speed, beat egg yolks until thick.   At low speed, beat in 1/4 cup confectioner's sugar and 3 T cocoa, occasionally scraping bowl. 
5. Fold yolk mixture into whites.  Spread batter in pan. 
6. Bake 25 minutes or until top springs back when touched.  Keep an eye on it; our new BOSCH oven did it in about 15 minutes. 
7. Invert cake onto moist towel and remove parchment paper.  Roll on narrow end.  Place seam side down on a rack to cool.  
8. Unroll cake; spread top with filing.  Starting at same narrow end, roll cake without towel.  

Rich Mocha Filling

In stand mixer with wire whisk at medium speed, beat 1 C heavy or whipping cream, 1/4 C confectioner's sugar, 1/4 C cocoa and 1 T instant coffee granules until still peaks form.

Richly Buttered Chocolate Cream

In bowl, beat 2 C confectioner's sugar, 4 T butter, softened, 2 T milk, 1 t vanilla extract, 1 egg yolk and 1 square unsweetened chocolate (or 1 T cocoa powder) until good spreading consistency.

Original Source:

 *Originally from Parade Magazine recipes.  First made while Mark was in high school studying French Language and Culture, with guidance from Janis Masters.  Made many times throughout the years. 

Assistant:

Grand Cosmo

- 6 parts pear vodka
- 2 parts Grand Marnier (or triple sec or Cointreau)
- 2 parts lime juice
- 4 parts cranberry juice
- Shake with ice and serve over ice. Garnish with a lime wedge or slice.