Cooking :)

1 Roll Pillsbury Pizza dough in can (or use other pizza dough of choice) 1/4 Cup prepared ranch dressing 2 Cups prepared shredded BBQ chicken 1/4 Cup chopped fresh cilantro leaves 1 1/2 Cups shredded smoked cheddar cheese

Ranch Dressing for dipping

1 lb Perline Pasta or other pasta of choice

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 cloves fresh garlic, minced

26 oz favorite pasta sauce

½ Cup low-fat buttermilk

Salt and pepper to taste

½ Cup fresh grated parmesan cheese for garnish

3 Tablespoons extra virgin olive oil

1 1/2 Cups white onions, finely chopped

1 Cup finely chopped carrots

1 Cup celery

1 Cup frozen peas

1 Cups steamed broccoli

2 Cups baby red potatoes

2 Cups cooked shredded turkey breast

1 Tablespoon fresh minced garlic

1/2 Stick butter

1/2 Cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon fresh cracked black pepper

3 1/2 Cups chicken broth

1 1/2 Cup shredded cheddar cheese

2 Sheets Puff Pastry Thawed for individual pies, or 1 sheet for casserole style

1. Preheat oven to 350 degrees F. Heat oil in medium dutch oven over medium heat. When hot, saute onions, carrots and celery, for 8-10 minutes or until softened. Add in peas, broccoli, and potatoes. Stir and cook for 5 minutes then add in the garlic; cook for 1 minute then add turkey breast. Reduce heat to low.

2. In a medium saucepan melt the butter over medium high heat; whisk in flour salt and pepper for one minute. Slowly whisk in chicken broth until thick and creamy, about 3 minutes. Once thickened, stir in cheddar cheese until melted. Pour sauce over turkey and vegetables.

2 tablespoons extra virgin olive oil

1 pound lean ground beef

1 large egg

1/2 cup finely chopped white onion

1/2 cup Panko bread crumbs

1/2 cup fresh grated parmesan cheese

1/4 cup milk

2 tablespoons minced garlic

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 teaspoon hot sauce, like Tabasco

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

Ten 1-inch Mozzarella balls

1.  Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.

2.  Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined.  Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball.  Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered.  Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.

3 lbs russet potatoes

4 tablespoons butter

3 tablespoons cream cheese

1 teaspoon McCormick Gourmet Sicilian Sea Salt

1/2 teaspoon McCormick Gourmet Coarse Grind Black Pepper

1/2 teaspoon McCormick Gourmet Smoked Paprika

1/2 teaspoon McCormick Gourmet Garlic Salt

1/2 cup buttermilk

1 1/2 cups shredded cheddar cheese blend

1.  Preheat oven to 375 degrees F.  and fill large Dutch oven 3/4 full of water.

2.  Peel and cube potatoes and place in water filled Dutch oven. Bring to boil then cook for 10-15 minutes or until potatoes are fork tender.  Drain and transfer to the bowl of a stand or electric mixer.  Add butter and cream cheese to potatoes and mix on low to combine.  Add seasonings and buttermilk until smooth and creamy.

3.  Transfer potatoes to individual oven proof baking dishes or one medium sized baking dish and top with cheddar cheese.  Bake for 15 minutes, until cheese is melted.  Remove and serve.

3 Tablespoons canola oil

1/3 cup fresh popcorn kernels

4 tablespoons melted butter

1/4 cup granulated sugar

1 tablespoon McCormick Gourmet Roasted Saigon Cinnamon

3/4 cup white chocolate chips

2-3 tablespoons heavy cream

1.  Heat oil in Dutch oven or large pot over medium heat.  When hot, add 1 popcorn kernel to test if hot enough, once kernel pops add remaining kernels and close pot with lid.  Cook until popping stops about 1- 1 1/2 minutes.  Transfer to a large bowl and drizzle with melted butter.  Stir to coat all pieces.  Place sugar and cinnamon in a small bowl and stir to combine, sprinkle over buttered popcorn, stirring to coat all pieces.   Pour onto a parchment or silpat lined baking sheet.

2.  Melt chocolate chips and heavy cream in double boiler until melted and smooth.  Drizzle over popcorn and let harden, about 20-30 minutes.  Transfer to bags or little popcorn boxes.

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

2 tablespoons extra virgin olive oil

3/4 cup buttermilk

1/4 cup shredded Parmesan cheese

1 1/2 cups shredded Mozzarella cheese

1 cup quartered pepperoni slices, about 32 slices

1/2 cup marinara sauce

1 teaspoon Italian Seasoning

1/4 cup shredded Parmesan Cheese

1.  Preheat oven to 350 degrees F. and spray small bread pan with non-stick cooking spray.

2.  Place flour, baking powder, baking soda, salt and pepper into the bowl of a stand or electric mixer, mix to combine.  Slowly add in eggs, oil, buttermilk, Parmesan, Mozzarella and pepperoni until just combined.  Pour half of batter into prepared bread pan that measures 9x5x2 3/4-inches.  Top evenly with marinara sauce then pour remaining batter over sauce.  Top with Italian seasoning and additional Parmesan cheese.  Bake for 45-55 minutes or until toothpick comes clean from center.  Let cool for 30 minutes before removing from pan.  Slice and serve warm or room temperature.

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

10 ounces bittersweet or semisweet chocolate, chopped 2/3 cup unsalted butter 3/4 cup  sugar 1 tsp vanilla extract 3 large eggs 1/2 cup all-purpose flour 1/2 tsp  salt 3 ounces milk chocolate chunks

1 cup (2 sticks) unsalted butter 2 1/4 cups sugar 1 1/4 cups Dutch-process cocoa 1 teaspoon baking powder 1 teaspoon espresso powder, optional 1 tablespoon vanilla extract 4 large eggs 1 1/2 cups all purpose flour 2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) Transfer the sugar mixture to a medium-sized mixing bowl, if you’ve heated it in a saucepan. Stir in the cocoa, baking powder, espresso powder, and vanilla.

4) Whisk in the eggs, stirring until smooth.

5) Add the flour and chips, again stirring until smooth.

6) Spoon the batter into a lightly greased 9″ x 13″ pan.

3/4 cup all-purpose flour 1 tablespoon best-quality cocoa powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, plus more for pan 3/4 teaspoon instant espresso powder 5 ounces semisweet chocolate, finely chopped 3/4 cup granulated sugar 1/4 cup light-brown sugar 3 large eggs 1 teaspoon pure vanilla extract 3/4 cup (4 1/2 ounces) semisweet chocolate chips, optional

1 pound unsalted butter 1 pound plus 12 ounces semisweet chocolate chips, divided 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee powder 2 tablespoons real vanilla extract 2 1/4 cups sugar 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts) 1 tablespoon baking powder

2 3/4 cups  King Arthur Unbleached All-Purpose Flour 2 1/2 teaspoons baking powder 2/3 cup butter 2 1/4 cups firmly packed brown sugar 3 large eggs 1 teaspoon vanilla 3 cups (16 to 18 ounces) chocolate chips

Preheat the oven to 350°F. Grease a 9 x 13-inch pan.

In a large bowl, whisk together the flour and baking powder. Set aside.

Melt the butter, and add the brown sugar, stirring until smooth. Allow the mixture to cool slightly. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture, then the chocolate chips and nuts. Scoop the batter into the prepared pan.

1 pound unsalted butter 1 pound bittersweet chocolate, cut into chunks 6 ounces unsweetened chocolate, chopped 7 large eggs 2 tablespoons instant espresso powder 2 tablespoons vanilla 2 1/4 cups granulated sugar 1 cup plus 1/4 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 4 cups chopped Oreo cookies

Preheat the oven to 350.

Butter and flour an 12 x 18 x 1 baking pan. (I used a 9 x 13 pan) In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chunks and unsweetened chocolate until melted and smooth. Set aside and allow to cool slightly.

In a large bowl, stir together eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture and allow to cool to room temperature.

In a medium bowl, whisk together 1 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a medium bowl, toss together Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture and gently fold to combine. Pour batter into baking pan and smooth top with a rubber spatula.

Yield: 12 cupcakes

8 oz. semisweet or bittersweet chocolate, coarsely chopped ½ cup unsalted butter, at room temperature 1 cup sugar ¾ tsp salt 3 large eggs ½ cup all purpose flour ¼ cup unsweetened Dutch process cocoa powder 12 small chocolate covered peppermint patties, such as York

Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners. Place chocolate and butter in a heat proof bowl set over a pan of simmering water. Stir occasionally until just melted, 4 to 5 minutes.

Remove from the heat. Whisk in the sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth.