Recipes

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!

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!

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.

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.

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.

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.

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.

Mom’s need pampering every day of the year, but for Mother’s Day, we need to go all out!!! In this short video, I demonstrate two tasty recipes. Ham & Cheese Crescent Roll-Ups, followed by a tasty and colorful non-alcoholic drink, The Cinderella!

Ham & Cheese Crescent Roll-Ups

• 1 8-ounce tube crescent roll dough
• 3 ounces Nancy’s cream cheese, softened
• 2 teaspoons Koop’s stone ground mustard
• 1 tablespoon green onions, minced
• 2 tablespoons extra sharp cheddar cheese
• 8 thin round slices of ham
• Parchment Paper: Paper Chef pre-cut sheets

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. In a small bowl, combine the softened cream cheese, Dijon mustard, green onions, and extra sharp cheddar cheese.
3. Unroll the crescent roll dough and separate the triangles.
4. Using a small spatula, spread 1 tablespoon of the seasoned cheese mixture on each piece of dough. Then lay one slice of ham on top. Fold the edges of the ham in, so it is not hanging over the edges of the dough.
5. Start at the wide end of the triangle, and roll up, towards the point of the triangle. Place the crescents, point down, on the parchment paper.
6. Bake in a 350 degree oven for 20 minutes.

Cinderella

• 1/2 cup orange juice
• 1/2 cup pineapple juice
• 1/4 cup fresh lemon juice
• 1/4 cup ginger ale
• 2 tablespoons grenadine
• Ice Cubes
• 1 orange slice, for garnish

Serve with a straw and a paper umbrella if you have it!

Makes 2 servings

1. In a cocktail shaker, combine the orange juice, pineapple juice, grenadine, and lemon juice.
2. Shake gently, and pour into a martini glass filled with ice.
3. Hang a slice of orange on the side of the martini glass.
4. Serve with a straw and a paper umbrella.

This recipe will knock your socks off! Meaty pork chops brine for 6 hours in porter, molasses, brown sugar, and kosher salt, then get rubbed with fresh garlic and sage!

Beer Brined Pork Chops

• 8 bone-in Pork Loin Chops (T-bone chops)
• 1 cup hot water
• 2 cups Deschutes Black Butte porter beer
• ¼ cup kosher salt
• 3 tablespoons brown sugar
• 3 tablespoons molasses

• 7 garlic cloves, peeled
• 2 teaspoons black pepper
• 1 ½ teaspoons table salt
• 2 teaspoons oil
• 5 teaspoons dried sage

1. In a glass bowl, combine the hot water, kosher salt, and brown sugar. Stir, and then microwave on high for 2 minutes to dissolve the sugar and salt. In a large bowl, combine the beer and molasses. Add the dissolved sugar and salt solution. Submerge the pork chops in the brine. Place in refrigerator for 6 hours, stirring occasionally.
2. Line a cookie sheet with plastic wrap, then two layers of paper towels. Remove pork chops from brine and arrange on the towel lined cookie sheet in a single layer. Blot the pork chops dry with several paper towels.
3. In a mini food processor, combine the garlic cloves, oil, sage, salt and pepper. Process until garlic is finely minced. Apply 1/4 teaspoon of this rub to each side of the pork chops. Press in well.
4. Preheat grill to medium-high. Place chops on grate, and close the lid. Turn heat down to medium. Cook for 4 to 5 minutes. Turn over, and cook for 3 to 4 more minutes. Do not overcook, or meat will become tough.

In this episode, I show how to make my own version of pasta salad with a warm parmesan cheese, garlic, and sun-dried tomato sauce.

Sun-dried Tomato Penne Pasta Salad

• 1 pound penne pasta
• 3 quarts water, with 1 teaspoon salt
• 4 large garlic cloves, minced
• 1 cup mayonnaise
• 1 cup julienned sun-dried tomatoes, oil-packed variety, lightly drained
• ¾ cup parmesan cheese
• Salt and pepper, to taste

1. Bring 3 quarts of water to a boil, and add 1 teaspoon salt.
2. Add pasta, and stir well. Bring to a boil, and cook for as long as the package states. Stir several times while pasta cooks.
3. In a large bowl, combine the mayonnaise and minced garlic.
4. When pasta is done, pour into a large strainer. Do not rinse. Shake excess water off, and pour the hot pasta into the large bowl containing the mayo and garlic. Stir very well.
5. Add the sun-dried tomatoes and the parmesan cheese. Stir well. Add salt and pepper to taste.

Makes 8 servings.