RECIPE PAGE 2

The Stuff:

• 1 & 1/2 cups cherry preserves
• 1/4 cup brown sugar (packed we guess - lol)
• 2 Tbsp balsamic vinegar
• 2 Tbsp mustard
• 2 tsp fresh thyme, chopped
• 1 (10-lb) spiral sliced ham

The Procedure:

In a small saucepan, mix all ingredients (not the ham of course!).  Bring to a boil over medium heat; simmer 3 to 5 minutes or until slightly thickened.  Heat ham according to package directions, basting with preserve mixture every 30 minutes.  Enjoy it or not... it's totally up to you!

Makes about 15 servings.

Just saying... we made CHICKEN & WAFFLES using this pancake mix recently and... OH MY GOD did we have happy people at the table!!!  Yes, it had sweet cream flavor.  We were shocked.

Waffle Guidance: 

• 2 cups Krusteaz Sweet Cream Pancake Mix
• 1 cup cold water
• 1 egg
• 1/3 cup vegetable oil

Whisk all ingredients together.  Just make waffles as you normally do.

Note:  The box says that if you add 1 cup of diced peaches (fresh or canned) to the batter, you can have Peaches & Cream Waffles!!!

Ingredients

• 3 ripe bananas
• ⅓ cup butter, melted
• ½ cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• salt, to taste
• 1 ½ cups all-purpose flour
• ½ cup mini chocolate chips

 Preparation

1. Preheat oven to 350˚F (180˚C).
2. In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
3. Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
4. Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
5. Bake for 50 minutes to an hour, or until a toothpick comes out clean.
6. Cool completely before serving.
7. Enjoy!

 3 Ingredients!!!

• 18 oz. white chocolate
• 14 oz. sweetened condensed milk
• 12 sandwich cookies, chopped (What the heck, use 13 if you want)

 Some things you must do

1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted, add in chopped cookies and stir until combined.
3. Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
4. Chill for 2 hours or until the fudge is firm.
5. Cut into bite-sized pieces.
6. Enjoy!
7. Repeat #6

Zairyō (Ingredients)

• 4 large eggs

Buy Kewpie Mayo or Make Your Own (Here's How)

• ½ cup mayonnaise
• ¼ teaspoon kosher salt
• ¾ teaspoon white sugar
• 1 teaspoon Dijon mustard
• 3 dashes hot sauce, or to taste
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons rice vinegar

Needed for the Sando:

• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon white sugar
• 1 pinch cayenne pepper
• 1 tablespoon heavy cream
• 4 slices soft white bread
• 1 tablespoon unsalted butter, softened 

Ikikata (Directions)

•  Step 1:  Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
• Step 2:  Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
• Step 3:  Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
• Step 4:  Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

NOTE:  THIS GOES GREAT ON THE JAPANESE STYLE MILK BREAD THAT YOU WILL SEE IN THE FOLLOWING RECIPE!!!

Wait, Wait, Wait:  We forgot to mention that yes, you can add celery or green onion to your egg salad for taste & texture if you wish.  Cuz apparently some of you roll that way.  No worries, we accept all kinds here... lol

For the Roux (Starter):

• ¼ cup bread flour
• ¼ cup water
• ⅓ cup whole milk

For the Dough:

• 2 ½ cups bread flour
• 1 ¼ teaspoons kosher salt
• ¼ cup white sugar
• 1 (.25 ounce) package instant dry yeast
• ½ cup warm whole milk (110 degrees)
• One large egg, beaten
• 4 tablespoons unsalted butter, at room temp., cubed
• 1 tablespoon milk, or as needed

Time to Get Busy:

• Step 1:  Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
• Step 2:  Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
• Step 3:  Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
• Step 4:  Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
• Step 5:  Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
• Step 6:  Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
• Step 7:  Brush the top of the loaf with just enough milk to lightly coat the surface.
• Step 8:  Bake in the center of the preheated oven until the top is golden brown and the loaf is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

 Ingredients (makes about 24):

• 1/2 cup unsalted butter (room temp.)
• 1/2 cup creamy peanut butter (Skippy or Jiffy)
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt (or 1/4 tsp fine table salt)
• 1/2 teaspoons baking soda

Sooooo Easy:

1. Using your stand mixer with paddle attachment (or whatever else ya got that is comparable), mix all the ingredients together (except the egg and flour) until well blended.
2. Add the egg and mix until well combined - poor egg!
3. Enter the flour!  Mix and scrape sides / paddle as needed.  
4. Place this in a covered bowl and refrigerate for about 3 hours because you want it to be COLD!
5. Scoop batter with a small cookie scoop and roll by hand into near equal sized balls placing them on a silicone or parchment lined cookie sheet.
6. Using the back of a fork (because a spoon won't work), press down on ball about half way - then do the same from a 90 degree angle to get the signature cross hatch marks # 
7. Bake at 375 degrees for 10 min.  
8. Let cookies rest on sheet for about 5 min. before removing to a cooling rack to cool completely.

Note:  These are not too sweet and have a nice nutty flavor.  Simply put, they are just a classic this way.  Got Milk?

The Dressing:

• 1 ¼ cups mayonnaise, or more if needed
• 3 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon kosher salt, plus more as needed
• ½ teaspoon freshly ground black pepper
• cayenne pepper to taste

Other Ingredients:

•  3 pounds large RUSSET potatoes
• ¼ cup kosher salt (yes, 1/4 cup!)
• 10 cups cold water
• ½ cup finely diced celery
• 2 tablespoons finely diced sweet onion (Optional)
• 2 tablespoons chopped fresh parsley
• 3 large hard-boiled eggs, peeled and cut into chunks 
• 1 teaspoon chopped fresh chives for garnish
• 1 pinch paprika for garnish

Do This:

• Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
• When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
• Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
• Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. 

Note:

Taste for seasoning after it has chilled.  Salad will mostly likely need a bit more salt and another spoonful of mayonnaise tossed in right before serving.  Also, you may add peppers and other nonsense to taste.  Enjoy!

Pork:

1 pork tenderloin (not loin).  Plain or flavored is up to you when you purchase it.  You may roll and coat the meat in salt to taste and then a generous amount of cracked black pepper until mostly covered.  Less pepper obviously if you aren't really a pepper person.

Cook your pork according to directions on either stovetop or in the oven.  The black pepper really goes well with the cherry jam reduction!!!

Cherry Reduction:
1 clove garlic
1/3 cup white vinegar
1 cup chicken stock
1/2 cup black cherry preserves (or cherry)
2 tablespoons of butter

Directions for Reduction:

On low heat add: garlic, vinegar, cherry jam/preserves and chicken stock.  Stir occasionally until it reduces to about half and thickens up some.  Turn off the heat and then whisk in the 2 tablespoons of butter.  Place under and wherever you want on the pork.  

Note:  If you cooked pork on the stovetop in a pan, use the pan and its charred meat leftovers stuck inside as you make the cherry reduction.  Don't clean it out... you big silly!

What you'll need: 

• 1 lb (450g) ground turkey (stay away from the rolls) 
• 2/3 cup (80g) dry breadcrumbs (or use crushed crackers, croutons, stuffing mix, etc.) 
• 2 tablespoons dried minced onion (or 1/2 small onion, minced) 
• 3/4 cup (180ml) milk 
• 1 egg, beaten 
• 1 teaspoon soy sauce 
• 1/2 teaspoon seasoned pepper (such as Lawry's) 
• black pepper to taste

In a large bowl, fold ingredients together just until the mixture is combined (try NOT to overmix). Place onto a foil lined cookie sheet and pat out into a rectangle about 1 1/2" thick, leaving a shallow ditch in the center for the sauce.  

For the sauce: 

• 1/3 cup (80g) ketchup 
• 2 tablespoons brown sugar 
• 1 tablespoon prepared yellow mustard  

Mix together and spread evenly on top of the meatloaf.   

Bake the meatloaf in a preheated 350 degree F oven for 40-45 minutes or until the internal temperature is 160-165 degrees F or the juices run clear. Let rest about 5-10 minutes before serving to keep it as moist as possible. 

Makes about 4 servings.  

Note:  Yes, you may add peppers or other veggies / nonsense to your meatloaf to make it yours.  Go for it!

Go to the store:

• 2 cups sugar
• 1 - 3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1 - 1/2 tsps baking powder
• 1 - 1/2 tsps baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsps vanilla extract
• 1 Cup Boiling Water

Now what you ask?

• Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

Variation for Bundt Cake:

Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost it because you are not an animal.  Geez! Wait, click the link above for the frosting recipe!

Ingredients:

• 1/4 cup of olive oil
• 1 onion, finely diced
• 1 rib celery, finely diced
• 1 pinch salt
• 4 cloves garlic, minced
• 2 (28 ounce) cans whole peeled San Marzano tomatoes
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1 teaspoon anchovy paste (Don't freak out... you won't actually taste the anchovy)
• 1 teaspoon white wine vinegar
• ½ teaspoon dried Italian herbs
• 1 pinch red pepper flakes
• 1 tablespoon tomato paste
• 2 tablespoons chopped Italian flat-leaf parsley
• water, or as needed

 Directions:

• Step 1 - Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
• Step 2 - Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
• Step 3 - Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.

 Ingredients:

• 6 large corn cobs cut in half
• 1/2 cup finely grated parmesan cheese or cotija cheese if you can find it
• 1 lime, cut into 6 wedges
• 1 teaspoon cayenne pepper or chili powder - you choose!
• 2 teaspoons smoked paprika
• 1 teaspoon salt flakes
• 1/2 cup Kewpie mayonnaise

 Things to do:

• Step 1: Bring a large pot of water to the boil over high heat. Add corn and boil for about 7 minutes until cooked.  Yes, you can grill the corn.
• Step 2: Meanwhile make smoked mayonnaise by combining Kewpie mayonnaise and smoked paprika in a bowl and mix well, set aside.
• Step 3: Combine spice rub ingredients in a bowl, mix well, set aside (salt & cayenne or the salt and chili powder).
• Step 4: To serve brush corn with a tablespoon of mayonnaise, sprinkle over spice rub, roll in cheese, and serve with a wedge of lime to squeeze over before eating.

Note:  For God's Sake, please do not forget the lime wedges!!!  This actually makes this dish pop to the next level.  So... maybe you're not understanding me... DO NOT FORGET THE LIME!!!

:)

 You will need:

• 3 cups fresh cucumbers (peeled & thinly sliced)
• 1 cup red onion thinly sliced
• 1/2 cup of Sour cream
• 1 Tablespoon of white vinegar
• 1 Tablespoon of minced fresh dill
• 1 Teaspoon of sugar
• 1/2 Teaspoon of salt
• 1/4 Teaspoon of garlic powder

You will do:

1. Combine (mix well) all ingredients except the cucumber and onion in a bowl.  
2. Add the cucumber and onion to combine.
3. Cover & refrigerate over night.  But at least 3 hours if you are in a pinch.  Don't be in a pinch!

Note: Of course you may add or subtract ingredients to suite your taste.  But if you take out the cucumbers... then it's no longer cucumber salad.  SMH.  So, this is a nice side dish with hot dogs, hamburgers, steak, taco night, meatloaf, etc.

 Ingredients:

• ▢4 cups blueberries (fresh or frozen)
• ▢1/2 cup granulated sugar
• ▢1 teaspoon lemon zest

For the Batter:

• ▢6 Tablespoons butter
• ▢1 cup all-purpose flour
• ▢1 cup granulated sugar
• ▢2 teaspoons baking powder
• ▢1/4 teaspoon salt
• ▢3/4 cup milk
• ▢ground cinnamon

 Instructions:

• Preheat oven to 350 degrees F. 
• Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• Add blueberries, sugar and zest to a bowl and stir to combine.
• In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
• Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
• Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. 
• Serve warm, with a scoop of ice cream, if desired!

 Crumb:

• 1 ½ cups pecans, finely chopped
• ⅓ cup white sugar
• ⅓ cup packed light brown sugar
• 1 teaspoon cinnamon
• ⅛ teaspoon salt
• 3 tablespoons melted butter

 Cake:

• 1 ⅞ cups all-purpose flour
• ½ teaspoon fine sea salt
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ cup butter
• 1 cup white sugar
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 cup sour cream

 Directions

• Step 1: Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Step 2: Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• Step 3: In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• Step 4: In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Step 5: Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, about 35 to 40 minutes. Let cool slightly before serving.

Note:  I have made this several times.  I substitute 1/2 cup of pecans with 1/2 cup of Heath Toffee Bits.  Also, if you use a 9x13 inch pan like I do, mine cooks for about 40 minutes and know that the cake will obviously be thinner per slice.  WE ALL LOVE THIS CAKE!!!

Sweet Potatoes:

• 2 ½ pounds sweet potatoes, peeled and cubed
• salt
• 2 tablespoons butter
• 2 large eggs 
• ¼ cup maple syrup
• ¼ cup buttermilk
• ⅓ cup milk 
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 1 pinch ground allspice
• 1 pinch cayenne pepper

Pistachio Crust:

• ½ cup chopped roasted, salted pistachios
• ½ cup light brown sugar
• ⅓ cup all-purpose flour 
• ¼ cup butter, melted

Directions:

• Step 1:  Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
• Step 2:  Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
• Step 3:  Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
• Step 4:  Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
• Step 5:  Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

Note:  I (the person entering this recipe) DO NOT like sweet potatoes.  I mean, please keep it far from my plate!  However, I must come to grips that many like this food - and I use the word loosely... lol.  Anyway, please give this a try as I hear it is terrific and not too sweet as you would have with marshmallows on top.  That's a whole discussion in itself.  OMG!

Stuff You'll Need:

• 2 (8 ounce) center-cut wild salmon fillets, with skin 
• ¼ teaspoon kosher salt
• 1 teaspoon vegetable oil
• 1 clove garlic, sliced
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh flat-leaf parsley
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 pinch cayenne pepper

 Stuff You'll Do:

• Step 1:  Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
• Step 2:  Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
• Step 3:  Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
• Step 4:  Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
• Step 5:  Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
• Step 6:  Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
• Step 7:  Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes

Get your boat shoes ready:

• 1 Italian bread that you have carefully cut the top off of (maybe a 1/4 way down) and then carefully gutted most of the breading out - leaving a bread shell or BOAT if you will.
• 1 lb. of ground beef 
• 1 tablespoon of butter
• 1 Shallot diced mostly fine
• 1 tomato diced
• 1 scallion diced
• Large hand-full of dill chopped
• 1 clove of garlic diced (use 2 if you REALLY like garlic)
• 1 large spoonful of sour cream  (Yea, soup-spoon)
• Salt & Pepper to taste
• Just over 1 cup of the shredded cheese of your choice 
• Small amount of shredded mozzarella cheese for the top 

All aboard!!!

1. In a saucepan, melt the butter and then saute the diced shallot for about 5 minutes.
2. Add the ground beef and mix / stir until mostly browned - Turn heat now down to low / cover / let simmer for 10 min.
3. Add tomato, garlic, scallion, dill, sour cream, salt & pepper.  Mix well / cover / let simmer for about 7 min.
4. Transfer to a bowl and let cool for 15 min before stirring in the 1 cup of shredded cheese.
5. Fill the bread boat with the mixture and place on a tin foil lined baking sheet.
6. Bake uncovered in a preheated 375 to 400 degree oven for approx. 10 minutes.  Remove, sprinkle mozzarella cheese on top and then return to the oven for approx. 10 more minutes.
7. Let stand 2 minutes and then slice for portion control.

Note:  Yes, this can be modified in so many different ways to make the taste your own.  Experiment and have fun!!!

The Yummy Stuff:

• 1 ½ cups of semisweet chocolate chips
• ¾ cup of creamy peanut butter
• 3 tablespoons of salted butter cubed
• 7 ½ cups of Rice Chex Cereal
• About 2 cups of powdered sugar (maybe 3)

Let's get to work... Shall we?

• Melt peanut butter, butter and chocolate chips together, either on the stovetop or in the microwave.
• Next, add 7 ½ cups of cereal to a large bowl. Pour your chocolate/peanut butter/butter mixture over the cereal.
• Stir carefully until the cereal is evenly coated. If there are pools of chocolate/peanut butter at the bottom of your bowl, add more cereal ¼ cup at a time until all that deliciousness is coating your cereal. Remember we WANT clumps, so do NOT add too much cereal!
• Let the mixture cool slightly. You do not want it to harden!
• Once your mixture is at or below room temperature, add the powdered sugar. Mix carefully until combined.
• Store in an airtight container at room temperature or better yet – in the refrigerator… Assuming it isn’t gobbled up immediately!

Ingredients for 4 large portions:

For the meatballs:

• 2 tablespoons of butter
• 1/2 yellow onion, finely chopped
• 1/4 cup milk
• 2 large eggs
• 1/3 cup plain bread crumbs
• 3/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 1/2 teaspoon fine salt
• pinch of cayenne
• 1 pound ground chuck
• 1 pound ground pork

For the sauce:

• 2 tbsp butter
• 3 tbsp  all-purpose flour
• 3 1/4 cups beef broth
• 1/2 cup heavy cream
• 1/2 tsp sugar
• 1/4 tsp Worcestershire sauce
• salt and pepper to taste

 Do as they do in Sweden:

• Step 1  Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes - Adjust if you use salted butter.
• Step 2  Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
• Step 3  Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
• Step 4  Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
• Step 5  Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
• Step 6  Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
• Step 7  Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
• Step 8  Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Step 9  Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

 Ingredienti:

• 12 lasagna noodles cooked to package instructions
• 16 oz ground beef 85% lean (yes, you can use sweet sausage or a mixture of meat if you like!)
• 24 oz marinara sauce
• 1/2 cup diced onion
• 3 garlic cloves minced
• 1 tsp sea salt or to taste for red sauce
• 1/2 tsp black pepper or to taste
• 1/2 tsp dried oregano
• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup parmesan cheese shredded
• 3 cups mozzarella cheese shredded, divided
• 1/4 cup parsley chopped, plus more to garnish

  Indicazioni:

1. Preheat oven to 375˚F. Cook noodles in a large pot of salted water according to package instructions then drain and fill pot with cold water to stop the cooking process and keep noodles from sticking together.
2. In a deep pan or dutch oven, over medium-high heat, cook ground beef until no longer pink, breaking up with a spatula (2 min). Add onion and cook until softened (3 minutes). Add garlic, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp oregano and sauté another minute. Add marinara, bring to a simmer and turn off the heat. Spread 1/2 cup meat sauce over the bottom of a casserole dish.
3. In a large bowl, stir together: ricotta, 1 egg, 1/4 cup parmesan cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley.
4. To contain messiness, arrange noodles over a large baking sheet in a single layer. Spread 1/4 cup (1 scant ice cream scoop) of cheese mixture over the top of each noodle. Add a heaping Tbsp of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange in the prepared casserole dish.
5. Spread remaining meat sauce over the tops of roll-ups and sprinkle on the remaining 1 1/2 cups mozzarella cheese. Cover with foil, making sure foil isn't touching cheese (if your pan is on the shallow side, you can put toothpicks into rolls to keep the foil away from cheese.
6. Bake covered at 375˚F for 40 minutes. Remove foil and broil another 2-3 minutes or until cheese is lightly golden. Garnish with parsley to serve.

Note:  You may add spinach to your cheese mixture.  If doing so, just adjust the other ingredients in same for consistency.  Come to think of it, you may adjust this recipe in any way to make it your own.  Have fun and we hope you enjoy!