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This is a special cookie recipe for any time of year! I’m going to show you how to make something special with everyday ingredients. Making browned butter will give these cookies a delicious caramel taste that you will love!

Browned Butter Sugar Cookies

This is a special cookie recipe for any time of year! I’m going to show you how to make something special with everyday ingredients. Making browned butter will give these cookies a delicious caramel taste that you will love.

• 1 cup butter, salted
• ¾ cup sugar
• 1 large egg
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• ¼ cup sugar

1. Melt 1 cup butter over medium heat in a heavy sauce pan for 2 minutes. Continue cooking and stirring. Watch closely until butter foams and turns a delicate golden brown color (3 to 4 minutes). Immediately remove from heat and refrigerate for 20 minutes. Use a hotpad or trivet under the pan in the refrigerator.
2. Preheat oven to 350 degrees.
3. Combine the browned butter, sugar, egg, and vanilla in a large bowl. Beat using medium speed until well mixed. Add the flour and mix again.
4. Roll dough into 1 inch balls. Roll the balls in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten with tines of a fork, in a crossing pattern.
5. Bake for 11 minutes in a 350 degree oven.

Watch this cooking demonstration on how to make one of my favorite recipes! Miso, ginger, soy sauce, sesame oil, and Japanese rice wine make the perfect marinade for fresh salmon, which cooks up quickly on a cedar plank!

Miso & Ginger Glazed Salmon on Cedar Plank

• 2 lbs salmon, boneless and skinless
• ½ cup miso paste, red, room temperature
• 1/3 cup Mirin (Japanese rice cooking wine)
• 1/3 cup rice vinegar, unseasoned
• ¼ cup soy sauce
• ¼ cup green onions, sliced thinly
• ¼ cup ginger root, grated
• 4 teaspoons toasted sesame oil
• Cedar plank

1. Soak cedar plank in water for 2 to 4 hours before cooking the fish.
2. In a glass bowl, combine the miso with the Mirin. Using a spatula, thoroughly combine the two ingredients, so no lumps remain. Once smooth, add the rice vinegar, soy sauce, green onions, ginger, and sesame oil.
3. Place the salmon filet in a Ziploc bag, and pour the sauce over the fish. Marinate for 2 hours before cooking.
4. Preheat grill to medium heat for 15 minutes. Place the cedar plank on the grill and close lid, to preheat the plank for 5 minutes.
5. Place salmon on top of the hot cedar plank. Pour remaining marinade over the fish. Close the lid and cook salmon for 12 to 18 minutes, depending on the thickness of your fish.
6. Serve immediately.

So sweet, so easy, and SO delicious!!! Watch me make this rich tasting chocolaty treat, perfect for Valentine’s Day, dinner parties, or just for fun!

Chocolate Raspberry Mousse Cups

• 1 ½ cups dark chocolate (Chocolate Decadence is my favorite brand)
• 12 ounces silken tofu
• 1 tablespoon maple syrup
• 1 teaspoon vanilla
• 1 cup raspberries, fresh or frozen
• ½ cup powdered sugar
• ½ cup fresh raspberries, for garnish
• 1 ounce fresh mint, for garnish

1. Put chocolate chips in a medium saucepan, and heat on the stovetop using LOW heat. Keep a close eye on the chocolate, and stir it often.
2. Place tofu and raspberries in a food processor. Process until smooth. Add the melted chocolate, maple syrup, vanilla, raspberries, and powdered sugar and process until very smooth. Scrape down the sides and process for 30 seconds longer. Pour into martini glasses for elegant presentation. Garnish with fresh raspberries and mint.
3. Refrigerate for 1 hour before serving.
4. Make Ahead Tip: Loosely cover with plastic wrap and refrigerate for up to 3 days

Oh my….you’re going to love me for this recipe!!! Just four simple ingredients are all you need to create this spectacular soup!

Tomato Basil Soup

• 6 cups canned diced tomatoes, with their juice
• 6 cups tomato juice
• 14 large basil leaves
• 1 cup whipping cream
• Salt and pepper to taste

1. Place tomatoes and juice in a stock pot over medium heat. Simmer covered for 30 minutes. Stir every ten minutes or so.
2. Puree the tomato mixture in a high powered blender. Return it to the stockpot and continue heating over low.
3. Wash the basil and pick off the leaves. Make a stack, and roll them up like a cigar. Using a very sharp knife, slice the roll into very thin slices (also known as chiffonade). Go over the very thin slices again with you knife, and chop into very tiny pieces. Stir the basil into the soup.
4. Pour in the heavy cream and heat through. Do not let the soup boil.
5. This recipe is another example of how great food doesn’t have to be time consuming or complicated–just a few simple ingredients can turn into something amazing!

Watch me prepare an elegant sweet and savory little tart, just perfect for Mother’s Day!

Cranberry, Apple, Brie Tarts

• 18 ounces puff pastry
• 2 tablespoons oil
• 3 tablespoons flour
• ⅓ cup dried cranberries
• ½ cup apple butter
• 4 ounces brie cheese, rind removed, cut into ½ inch squares, ¼ inch thick
• 1 tablespoon sugar
• 1 teaspoon cinnamon

Special Equipment

• Mini Muffin Pan
• Biscuit Cutter
• Pastry Brush
• Rolling Pin

1. Preheat oven to 400 degrees.
2. Thaw puff pastry at room temperature for 30 minutes. Sprinkle a little flour on a large cutting board. Gently open the puff pastry. Dust a little flour on the rolling pin. Use gentle pressure, and roll out the puff pastry.
3. Use a round biscuit cutter (about 2.5 inches in diameter), and cut circles from the puff pastry dough.
4. Grease each mini muffin well, using a pastry brush and the oil. Place one circle of dough in each well and gently press it down.
5. Place ½ teaspoon of dried cranberries in the bottom of each pastry.
6. Cut rind off of the brie, and then cut it into thin pieces, about ½ square, by ¼ inch thick. Place one piece of cheese on top of the cranberries.
7. Spoon ½ teaspoon apple butter on top of the cheese.
8. In a small bowl, mix the cinnamon and sugar. Use your finger tips and sprinkle this mixture around the top crust of the tarts.
9. Bake in a 400 degree oven for 23 minutes. If you substituted pie crust, the baking time will be less, around 18 minutes.

This recipe is AMAZING!! Make it ahead of time, and have an incredibly easy meal ready for the grill!

Bacon Wrapped Rosemary Chicken

• 4 small chicken breasts, boneless & skinless
• 4 sprigs fresh rosemary
• Sea Salt (I love Jacobsen sea salt)
• Black pepper
• Garlic Powder
• 8 slices thick cut bacon
• 12 wooden skewers, soaked in water

1. Pick all leaves off the rosemary sprigs. Place the trimmed chicken on a large plate. Season both sides with the garlic powder, sea salt, black pepper, and rosemary leaves.
2. On a large cutting board, lay two slices of bacon side by side. Place one chicken breast on the bacon slices. Wrap the bacon slices around the chicken breast, and secure it with 3 wooden skewers per chicken breasts. Repeat with the remaining chicken breasts.
3. Preheat grill to medium high. Grill chicken breasts for 8 minutes on the first side, then flip over. Grill for 6 to 7 minutes on the other side. Cut chicken to ensure meat is cooked through.

This recipe will knock your socks off!! My friends fight over these, I promise! Toasted baguette topped with blue cheese, sun-dried tomatoes, seared steak, and French-fried onions….need I say more?

Steak Bruschetta

• Baguette (one or two)
• 2 tablespoons olive oil
• Garlic salt
• ½ cup blue cheese crumbles
• ½ cup mayonnaise
• 1 pound flat iron steak
• 2 teaspoons Montréal seasoning
• 1 cup sun-dried tomatoes, packed in oil, coarsely chopped
• 1/2 cup French fried onions

1. Preheat oven to 400 degrees.
2. Slice baguette into ½ thick pieces. Brush lightly with olive oil, and then sprinkle with garlic salt. Bake in a 400 degree oven for 5 minutes. Remove bread from the oven, and turn on the broiler.
3. Brush steak with olive oil, then sprinkle on the Montreal Steak seasoning. Preheat a large non-stick skillet with one tablespoon oil. When pan is hot, sear steak for 90 seconds per side. Remove from pan and place on a cutting board to rest.
4. In a small bowl, combine the blue cheese and mayonnaise. Stir well.
5. Use a small spatula and spread 2 teaspoons of the blue cheese-mayo spread onto each baguette. Place three chunks of sun-dried tomato on each piece of bread.
6. With a sharp knife, slice the steak into pieces about ¼ inch thick. Place one slice of steak onto each slice of bread.
7. Top each steak with a teaspoon of French fried onions.
8. Place bruschetta in the oven, on the middle rack. Broil for about 3 minutes. Keep a very close eye on the food, because it will burn very quickly!

This recipe for French toast is seriously delicious!!! Learn a new twist on a classic brunch dish, using croissants, berries, and real maple syrup!

Croissant French Toast

• 5 croissants
• 5 large eggs
• ½ cup half and half
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 3 tablespoons butter
• ½ cup maple syrup
• 1 1/2 cup fresh sliced strawberries, sliced bananas, and blueberries

The Night Before

1. Split the croissants in half. Let them sit out overnight to dry out.
2. In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Place in the refrigerator overnight. Pour mixture into a pie plate.

In the Morning

1. Pour egg mixture into a pie plate or shallow dish. Dunk each croissant (cut side down) into the mixture, and let it soak for 30 seconds. Flip over and let soak for 30 seconds longer.
2. Preheat large non-stick skillet over low heat. Melt a small pat of butter. Add two pieces of croissant (or however many will fit in your pan). Increase heat to medium-low.
3. Cook for 4 minutes on the first side. When toast is a deep golden color, flip it over and cook for 3 minutes on the second side.
4. Remove from the pan and repeat with the remaining croissant halves.
5. Serve with maple syrup, fresh berries, banana slices, and more butter!

Makes 5 large or 10 small servings.

What a delicious way to use quinoa!!! Watch me prepare a client favorite recipe, using quinoa, black beans, cilantro, corn, and spices! I promise you’re going to love it!

Quinoa with Black Beans and Cilantro

• 1 tablespoon olive oil
• 1 large onion, chopped fine
• 1 tablespoon garlic, minced
• 3 tablespoons cumin
• 1/3 teaspoon cayenne pepper *you can double or triple the cayenne if desired
• 2 cups quinoa, rinsed well
• 1 cup white wine
• 3 cups broth, HOT
• 1 pound corn kernels, thawed
• 2 15-ounce cans black beans, drained well
• 2/3 cup cilantro, washed and chopped

1. Sauté the onion and garlic in olive oil until the onion is translucent. Add the cumin and cayenne and stir well.
2. Rinse the quinoa with plenty of water. Add to the pan. Add the white wine and bring it to a boil. Continue stirring until the wine has completely evaporated.
3. Add the 3 cups of broth and bring it to a boil again. Scrape down the sides of the pan to ensure all of the quinoa is submersed in the cooking liquid. Turn heat down to medium-low and cover. Cook for 20 minutes.
4. After the 20 minutes are up, add the corn kernels. Stir well, cover again, and cook for 5 more minutes.
5. Mix in the black beans and cilantro. Stir well and heat through.

This dish freezes well. You can portion it out into lunch sized servings and store them in the freezer. Just grab one out of the freezer before you leave for work!

Yummy!!! Watch me prepare this ultra creamy Macaroni and Cheese recipe, using a few simple ingredients. It’s a comfort food classic that kids and families adore!

Tillamook Mac & Cheese

• 6 quarts water
• 1 tablespoon salt
• 2 pounds elbow macaroni
• 1 cup butter, melted
• 4 cups Tillamook Extra Sharp Special Reserve Cheddar Cheese
• 2 cups Velveeta Cheese, cubed
• 4 cups half and half, hot
• 1 teaspoon Johnny’s seasoned salt

1. It’s best to have the ingredients prepared before boiling the macaroni. Grate the cheese, heat the half and half, and melt the butter.
2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt, and then add the macaroni noodles. Boil according to package directions. Pour the boiled pasta into a large strainer. Shake off excess water, and then return the noodles to the pot. Add the melted butter and stir well. Add the cubed Velveeta and stir well. Add the shredded cheddar and stir again.
3. Return to the stovetop and turn heat to medium-low. Add the hot half & half and seasoned salt. Stir just until cheese is melted.