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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 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 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.

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.

Your family will love you for this recipe! Flour tortillas, pizza sauce, cheese, oregano, pepperoni, olives, and garlic salt are all you need!

Pizzadillas

• 4 flour tortillas
• 2/3 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon oregano
• 2 tablespoons sliced olives
• 16 pepperoni slices

1. Lay flour tortillas out on a clean work surface. Spread two tablespoons pizza sauce out, to cover half of each tortilla. Sprinkle cheese on top of the pizza sauce. Next, sprinkle garlic powder and oregano on top of the cheese. Place four pepperoni slices on each tortilla. Place a few sliced olives on top of the shredded cheese. Fold tortillas in half and press lightly.
2. Heat a large non-stick skillet over medium heat. Spray with non-stick spray. Place two pizzadillas in the skillet, and brown for 2 or 3 minutes per side. Press flat with a pancake turner.
3. Slice into quarters and serve.
4. These are a very convenient lunch to send to school with your child!

Party Perfect Appetizer!! Rotisserie Chicken, green onions, spices, and cheese rolled up into a tortilla!

Spicy Chicken Tortilla Roll Ups

• 1 ½ cups rotisserie chicken meat, chopped
• 1 10 ounce can Rotel diced tomatoes with chilies, drained
• 1 cup jalapeno jack cheese, shredded
• 8 ounces cream cheese, softened
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic salt
• ½ cup cilantro, chopped
• ½ cup green onions
• 6 large Jalapeno Cheddar tortillas

1. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add chicken and stir together.
2. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving ½ inch around the edge. Roll each tortilla tightly. Chill in the refrigerator for one hour.
3. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. Cover with plastic wrap and refrigerate until ready to serve.

Bacon is one of my favorite ingredients! In this recipe, I stuff large jalapenos with a sinful mixture of cream cheese, bacon, corn, ranch dressing, and spices…and topped with a crunchy seasoned breadcrumb mixture…. Bake and serve for your next tailgater!

Bacon and Corn Stuffed Jalapeno Poppers

• 12 large jalapenos, cut in half and seeded
• 8 ounces cream cheese, softened
• 1 cup sharp cheddar cheese
• ½ cup bacon bits
• ¾ cup corn, thawed
• 1 ½ teaspoon cumin
• ½ teaspoon kosher salt
• ⅛ teaspoon cayenne pepper
• 2 tablespoons ranch dressing

Topping

• ½ cup panko bread crumbs
• ½ cup parmesan cheese
• 2 teaspoons garlic salt

1. Wearing gloves, cut the tops off the jalapenos, and cut in half lengthwise.
2. Make the filling by softening the cream cheese and then adding the following: cheddar cheese, bacon bits, corn kernels, 1 ½ teaspoon cumin, kosher salt, cayenne pepper, and ranch dressing. Fill the jalapeno halves with this mixture. Place on a foil lined cookie sheet.
3. Make the topping by combining the panko bread crumbs, parmesan cheese, and garlic salt. Sprinkle topping over the jalapenos.
4. Bake in a 375 degree oven for 30 minutes.

Watch this cute video and learn two kid-friendly recipes for Halloween! Decorate cupcakes with a spider web and create a black bubbling punch!

Spider Web Cupcakes & Spooky Halloween Punch

Spider Web Cupcakes

• 1 box Devil’s Food Cakemix, follow package directions to bake cupcakes
• 1 16-ounce tub vanilla frosting
• 1 3.5-ounce tube Wilton sparkle gel-black
• Wooden toothpicks
• 18 plastic spider rings

1. Bake cupcakes according to package directions. Let cupcakes cool completely.
2. Frost cupcakes with the vanilla frosting. Use black sparkle gel, and draw a spiral shape on top of each cupcake. Using a wooden toothpick, drag it through the gel icing from the center outwards. Repeat this process on all of the cupcakes. Top each cupcake with a plastic spider ring.

Spooky Halloween Punch

• 1 packet unsweetened Orange drink mix (.22 oz)
• 1 packet unsweetened Grape drink mix (.22 oz)
• 1 ½ cups white sugar
• 8 cups cold water
• 2 liters ginger ale
• 8 ounces dry ice **Do not handle with bare hands. Use tongs….adult participation required!

1. In a large glass punch bowl, combine the grape and orange drink mix packets.
2. Add the sugar and cold water.
3. Stir until sugar has dissolved.
4. Add the club soda.
5. Store in the refrigerator until party begins.
6. Just before guests arrive, place the dry ice into the punch bowl using tongs.

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.

With bacon, blue cheese, and beef, how can you go wrong? Make these meatballs, and your guests will devour them!

Bacon Blue Cheese Meatballs

• 1 pound ground beef (12 to 15% fat)
• ⅓ cup Italian bread crumbs
• ⅓ cup whole milk
• 1 teaspoon Johnny’s Seasoned Salt
• 4 slices bacon, cooked and crumbled fine
• ⅓ cup blue cheese crumbles

Condiments for serving: Ketchup, mustard, pickles, etc… whatever you would serve with a burger!!

1. In a large bowl, combine the milk, bread crumbs, and seasoned salt. Mixture will thicken and become like a paste. Stir in the crumbled bacon and then the blue cheese crumbles. Add the meat and mix well with your hands.
2. Line a cookie sheet with foil. Use a cookie dough scooper, scoop balls into balls. Roll each ball between your hands to get a perfectly round shape.
3. Preheat oven to 375 degrees, and use convection if you have it.
4. Bake meatballs for 7 minutes… open the oven, and give the cookie sheet a firm shake to loosen the meatballs from the foil. Bake 7 minutes longer.
5. Serve with cocktail forks and your favorite condiments such as ketchup, mustard, pickles, etc.