Grilled Cheesy Potatoes

4 c. frozen potatoes with onions & peppers*

1 T. vegetable oil

1/2 t. seasoned salt, or Mrs. Dash

3/4 c. shredded cheese, your choice

Heat gas or charcoal grill. Spray 1 (18x13-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with oil; sprinkle with seasoned salt. Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packet on grill over medium heat. Cover grill; cook 30 minutes, turning once, or in 375 oven for 20-30 minutes, until done. Carefully open packet; sprinkle cheese over potatoes. Cover loosely; let stand 4 to 5 minutes or until cheese is melted.

*or use 4 c. chopped potato or wedges with skins, and add chopped peppers and onions.

**If you don’t have heavy duty foil, use two layers of regular foil.

Eggplant Parmesan Bites

2 eggplants, peeled* & cut into 1" cubes; If using fairytale eggplants, you'll need more
2 c. seasoned bread crumbs, I used Panko
2 T. dried basil
3/4 c. Parmesan cheese, grated
3 eggs, slightly beaten
1 c. flour
1 1/2 t. salt
oil
2 T. water
fresh parsley, chopped, optional
spaghetti/tomato sauce, for dipping

Heat 2" oil in large pan over medium-high heat. Oil is ready when water sizzles when dropped in it. Place eggplant in colander and sprinkle with salt. Toss to mix and allow to rest for 30 minutes as water drains. Combine breadcrumbs, Parmesan cheese, and basil. In a separate bowl, combine eggs and water. Place flour in another bowl. Season each dish with salt and pepper. Working a little at a time, dip eggplant in flour until coated. Shake off excess. Dip in egg mixture. Shake off excess. Dip in bread mixture. Shake off excess. Once eggplant is coated, carefully lower in hot oil with a flat spatula. Fry for 30-45 seconds, until golden brown. Place on a paper towel lined plate to drain. Serve hot, garnished with parsley and warm spaghetti sauce for dipping. Enjoy!

*I didn't peel them, that's where the nutrients are.

Stuffed Zucchini Boats

1 lb. ground chuck browned, drained and rinsed*
1-2 jars spaghetti sauce

1+ c. mozzarella cheese, shredded (depending on how much you like)

garlic, minced
1/4 t. of salt
1/4 t. of pepper
Parmesan cheese, fresh or canned

Italian seasoning, to taste
large yellow or green zucchini or squash, sliced long ways

Pepperoni slices, I used turkey pepperoni

½ c. ricotta cheese, optional

½ c. bread crumbs, optional

Preheat oven to 350. Slice and clean seeds out of zucchini. Scoop out the flesh to 1/2 inch. Dice zucchini flesh and place in a bowl with garlic, salt, pepper, Parmesan, bread crumbs, mozzarella, and 1 jar of sauce. Add the meat. Add ricotta, Pour more sauce in sprayed baking pan. Place the zucchini on top of the sauce. Spoon the meat mixture on top of the zucchini boats. Pour sauce on top and sprinkle with more mozzarella. Bake for 30 minutes. Sprinkle more Parmesan and bake 15 more minutes. If it starts to get too brown, cover with aluminum foil and finish baking.

*ground sausage could be used instead

1st picture is before sauce and cheese is added; 2nd picture is after baking. They were delicious!

Honey-Do Cookies

1 c. butter

1 1/4 c. dark brown sugar

1/2 c. granulated sugar

2 eggs, room temperature

1 t. vanilla

2 c. SR flour

1 c. uncooked rolled oats

1/4 t. cinnamon

1 c. white chocolate chips**

1 c. chocolate chips/chunks**

In a medium saucepan, melt the butter, over medium-low heat. Remove from the heat. Place in a bowl. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Do not skip this step.) Remove the mixture from the refrigerator and stir in the eggs and vanilla. Add the flour, oats, and cinnamon. Mix together with a spoon. Gently fold in the white chocolate chips and chocolate chips. Chill dough until it is firm enough to be hand rolled, about 30 minutes in the fridge. Roll by hand into 24 medium-size balls or use a scoop, and place on a parchment lined cookie sheet. Refrigerate for 30 minutes. While the dough is chilling, heat the oven to 325. Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake)

*These are called Honey-do because he’ll do anything you want after he tastes them.

**Use good quality chips, like ghiradelli for best taste.

Thumbprint Cookies with Chocolate Ganache

2 c. + 2 T. SR flour

1 c. butter, cold, sliced into 1 T. pieces

2/3 c. sugar

1/2 t. almond extract

1/2 c. jam/preserves, seedless (use whatever flavor you like)*

Glaze (optional)

1 c. powdered sugar

1 t. almond extract

2 - 4 t. water

Chocolate Ganache

1 c. heavy whipping cream

1/2 c. butter

1 t. vanilla

2 2/3 c. chocolate chips

Preheat oven to 350. Combine flour, butter and sugar until mixed well (it will take some time since the butter is cold). Add in almond extract. Shape dough into 1-inch balls, about 1 T. each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 t. of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator for 20 minutes. Bake in oven 14 - 18 minutes. Make glaze while baking. Combine all ingredients in bowl until the consistency you want is reached. Place in small Ziploc bag and snip off one end. Drizzle cookies with glaze when cool. Store cookies in an airtight container.

*May also bake cookies first, with indention, and allow to cool for 20 minutes before adding chocolate ganache to the cookie. Add sprinkles if desired. Ganache will set up quickly in the refrigerator.

Directions for chocolate ganache:

Place cream and butter in pan and heat, but do not boil. Remove from burner. Combine vanilla and chocolate chips in a bowl. Pour hot butter mixture over top and stir until creamy. Let sit for 5 minutes. Stir. Allow to sit for 20 minutes until thick. Pour small amounts into indented cups. Top with sprinkles if desired. Place in refrigerator to set up completely. 

Mint Chocolate Chip Baked Alaska

Chocolate Cake Layer:

1 c. granulated sugar

1 ½ c. SR flour

6 T. cocoa powder

1 T. lemon juice

¼ c. oil

1 t. vanilla

1 c. milk

Ice Cream Layer:

48 oz carton Mint Chocolate Chip Ice Cream, softened*

Meringue Layer: (optional)

4 large egg whites

¼ t. cream of tartar

1 c. granulated sugar

⅛ t. salt

½ t. vanilla

Preheat oven to 350. Grease a 9-inch round cake pan. Set aside. In a large mixing bowl, whisk together the sugar, flour and cocoa powder. Add the lemon juice, oil, vanilla and milk. Pour the prepared cake batter into the prepared cake pan. Bake cake in oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely in the pan on a wire rack. Invert cooled cake onto a large serving plate. Spray a 9-inch round bowl with cooking spray and line with several pieces of plastic wrap, allowing enough plastic wrap to wrap around bowl. Spray the plastic wrap with cooking spray and fill the bowl with softened ice cream. Carefully place the piece of cake on top of the bowl of ice cream, and cover with more plastic wrap. Freeze until firm, at least 4-6 hours, preferably overnight. To make the meringue: Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk the egg whites on medium-high speed until foamy. Whisk in cream of tarter and continue whisking for an additional minute. Slowly add the granulated sugar and salt and continue whipping on medium-high speed. Once all the sugar has been added, add the vanilla extract. Turn the speed to high, and whip until the egg whites are glossy and form stiff peaks. To assemble and serve cake: Preheat oven to 500. Remove frozen ice cream cake from the freezer and turn upside down onto a pizza stone or plate. Remove plastic wrap and use an off set spatula to cover the cake completely with meringue. Bake the cake until meringue begins to brown, about 2-4 minutes. Alternatively, use a kitchen torch to brown the meringue. Serve immediately, by slicing with a large serrated knife, dipping knife into hot water and wiping dry between each cut.

*May substitute different kinds of ice cream

Eggplant Rolatini

1 lb. eggplant, cut into 1/2-1/4" slices (lengthwise)
salt
pepper
3 T. olive oil
1/2 c. ricotta cheese
1 egg
basil
3 T. Parmesan cheese
1 1/4 c. marinara sauce, divided
8 oz. mozzarella cheese, shredded

Preheat oven to 425 degrees. Place sliced eggplant on a parchment paper covered cookie sheet in a single layer. Sprinkle with salt, pepper, and oil. Bake 15 minutes until soft. Remove and set aside. Combine all other ingredients except marinara and mozzarella. Spread 1/4 c. marinara on bottom of sprayed baking dish. Place eggplant on flat surface. Scoop 1 T. of filling in one end and roll up. Place in dish, seam side down. Continue with remaining slices. Pour remaining sauce on top and add shredded mozzarella. Bake 25-30 minutes until cheese is golden. Let set for 5 minutes before serving. Garnish with more basil if desired. Serve with Italian bread and a salad for a complete meal. Yummy!

1st picture before baking, 2nd picture after baking.

Banana Cream Cookies

1 c. butter, softened

1/4 c. sugar

3/4 c. brown sugar

2 eggs

3.4 oz pkg instant banana pudding, dry

1 t. vanilla

2 1/4 c. SR flour

1/2 c. pecans, chopped, optional

3/4 c. white chocolate chips

Preheat oven to 350. Blend together butter, sugars, and eggs. Add in pudding and vanilla. Mix in flour. Blend until smooth. Add in pecans and white chocolate chips. Place dough in balls on a parchment-lined baking sheet. Bake 8 to 10 minutes or until the bottoms are golden brown. Serve and enjoy!

Granny Cake

2 eggs, beaten

20 oz. can crushed pineapple, undrained

1 c. sugar

2 c. SR flour

1 t. vanilla

1/2 c. packed light brown sugar

1/2 c. chopped pecans

Topping:

1/2 c, butter

1/2 c. sugar

1/2 c. evaporated milk

1 t. vanilla

Preheat oven to 350. Combine eggs, flour, sugar, and vanilla. Stir until combined. Pour batter into sprayed 9x13 pan. Combine brown sugar and nuts. Sprinkle on top of batter. Bake 25-35 minutes, until cake tests done. Make topping while cake is baking. In a small sprayed saucepan, combine all the ingredients. Cook over medium low heat stirring constantly until sugar is dissolved. Mixture will be thin. Remove cake from oven and pour topping over hot cake. (You can poke holes in the cake before pouring topping over if desired.) *Beating eggs before adding to batter will result in a less stiff batter.

Caramel Crumble Peach Pie

1 pastry shell

For the crumbs:

¾ cup SR flour

¼ cup sugar

¼ cup packed light-brown sugar

Dash of salt

½ teaspoon cinnamon

6 Tablespoon unsalted butter- cut into small pieces and chilled

For the Filling:

2.5 pounds peaches- peel and cut into 1/2-inch slices

1/4 cup cornstarch

1/4 cup salted caramel sauce

¼ teaspoon cinnamon

To make the crumb mixture, stir together with a fork: sugar, brown sugar, cinnamon, dash of salt and flour. Add butter and press it with a fork to combine evenly. The mixture should look like pea sized crumbs. Set in the fridge until ready to use. Preheat oven to 425 . Place peach slices into a large bowl, then, add cornstarch mixed with cinnamon, add salted caramel sauce and toss to coat them evenly. Place pie shell on parchment lined cookie sheet to prevent spills in the oven. Let the peach mixture sit at room temperature for 10-15 minutes then pour it into pie shell. Sprinkle with the crumbs and place in oven. After 10 minutes, reduce heat to 350 and bake for 45-60 minutes more or until the top are golden brown. Cool to room temperature before serving. (It will slice and lift easier when it’s completely cooled.) Serve with salted caramel sauce and vanilla ice cream. Yum!

1st picture, before adding crumbs and baking. 2nd picture is after baking. 3rd picture is ready to eat with vanilla ice cream. YUM!