Strawberry Crumble Pie

• 1 egg plus 1 egg white (beaten)
  
• 3/4 cup white sugar
• 3 Tbsp white or whole wheat flour plus 3/4 cup white or whole wheat flour
  
• 1 tsp vanilla extract
• 2.5 lbs fresh strawberries
• 1 pie shell
• 1/2 cup brown sugar
• 1/2 cup oats
• 1/2 cup butter, melted
• 2 tsp cinnamon
  

1. Preheat oven to 350.
2. Line pie pan with pie shell and brush with 1 beaten to seal. Rest in fridge for 15 minutes.
   
3. Beat egg in a large mixing bowl.
4. Stir in white sugar, 3 Tbsp flour, vanilla extract, and 2.5 lbs strawberries until combined.
5. Pour strawberry mix into pie shell.
6. In a small bowl, combine 3/4 cup white flour, brown sugar, melted butter, cinnamon and oats .
7. Crumble oat topping over top of pie evenly.
8. Bake for 35-40 minutes or until pie is firm and crumble is light brown.
   

Classic Chocolate Cupcakes with Coconut Buttercream Frosting

Cupcake Ingredients

• 1/2 cup cocoa powder
• 1 cup boiling water
• 1 and 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 2 eggs
• 1 cup granulated white sugar
• 2 tsp vanilla

Frosting Ingredients

• 3 cups confectioners sugar
• 1 cup butter, softened
• 2 tsp vanilla extract
• 2 Tbsp milk
• 1/2 cup shredded coconut (sweetened or unsweetened according to preference)
  

Cupcake Steps

1. Preheat oven to 375; grease or line muffin cups.
2. Combine cocoa powder and boiling water until all lumps have dissolved.
3. In a separate bowl, combine dry ingredients (flour, baking powder, salt).
4. Cream butter and sugar in stand mixer for 2 minutes. Add eggs one at a time to butter mixture until incorporated; add vanilla extract.
5. Add flour mixture in three parts.
6. When flour is just incorporated, pour water/cocoa mixture slowly into batter until just combined.
7. Fill muffin cups 3/4 full; bake 16 minutes or until toothpick comes out clean.
8. Allow cupcakes to cool completely before frosting.
   

Frosting Steps

1. Fit stand mixer with balloon whisk.
2. Combine confectioners sugar and butter on low speed for 1 minute. Once combined, increase speed to medium and beat for 3 additional minutes.
3. Add vanilla and milk (increasing the amount of milk as needed), beating until the desired consistency is achieved.
4. Pipe frosting onto cooled cupcakes.
5. Pour shredded coconut onto flat plate; roll frosted cupcakes lightly in coconut to coat.
   

Sweet and Spicy Candied Nuts

• 1 pound nuts (almonds, pecans, walnuts or hazelnuts)
• 1 egg white
• 1 tbsp water
• 1/3 cup brown sugar
• 1/2 cup white sugar
• 1 and 1/2 tsp kosher salt
• 1 tsp cinnamon
  
• 1/2 tsp cayenne pepper (adjust according to preference)

1. Preheat oven to 300.
   
2. Whisk egg white and water until light and frothy.
3. In a separate bowl, combine sugars, salt, cinnamon and cayenne pepper.
4. Add nuts into egg wash and stir to coat.
5. Pour sugar mixture over nuts; shake to coat.
6. Spread nuts onto a cookie sheet lined with parchment paper.
   
7. Bake 30 minutes, turning every 10 minutes.
   
8. Allow nuts to cool before removing from cookie sheet.
   

Spicy Chicken Corn Chowder

• 1/2 tbsp butter
  
• 1/2 pound chicken breast, diced
  
• 1 large bell pepper, diced
  
• 1 large white onion, diced
  
• 1 and 1/2 tbsp flour
• 1 and 1/2 tsp paprika
• 2 small potatoes, diced
  
• 1 and 1/2 cup chicken stock
• 1/2 tsp salt
• 1 tsp black pepper
• 1 and 1/2 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper
• 2 tsp hot sauce
• 1 and 1/2 cups frozen whole kernel corn
  
• 1/3 c milk (whole milk works best; 2% will do)
• Cilantro and diced jalapeno as garnish (optional)

1. Melt butter over medium heat in a medium-sized pot.
2. Add chicken breast; saute until browned and cooked through.
3. Remove chicken breast from pot and set aside.
4. Add bell pepper to pot; cook until tender.
5. Add onion; cook until just tender (about 2 minutes).
6. Add paprika, salt, pepper, cayenne pepper, and flour to bell pepper and onion, stirring until evenly distributed and no longer lumpy.
7. Slowly incorporate chicken stock (about 1/2 cup at a time).
8. Add potatoes and bring to a boil. Reduce to a simmer and cook approximately 15 minutes, until potatoes are tender.
9. Add Worcestershire sauce, hot sauce, and corn to the pot and bring to a boil. Cook approximately 8 minutes, until corn is tender.
10. When fully cooked, pour 1/2 of the contents of the pot into a blender and blend until smooth. Pour contents back into soup pot and stir until fully incorporated.
11. Add chicken and milk to the pot and cook until warm (but not boiling).
12. Serve hot, and garnish with cilantro and jalapenos as desired.

Yields 4 servings. Approximate nutrition information per serving: 195 calories, 4 grams fat, 2 grams fiber.

Garlic Naan Bread

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tbl milk
• 1 egg, beaten
• 2 teaspoons salt
• 1/2 tsp baking soda
  
• 4 1/2 cups bread flour
• 3 tsp minced garlic
• 2 tbl cilantro, fine chop
  
• 1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water and sugar. Let stand about 10 minutes, until frothy and double in volume. Stir in milk, egg, salt, baking soda and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise for 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic and cilantro. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Makes 14-16 5" naan breads. Serve with Vegetable Biryani.
   
5. NOTE #1: If you are freezing part of the dough, after combining garlic & cilantro in step #2, pinch off amount to freeze & store in an airtight container in freezer for 1-2 months. When ready to make, allow dough to come to room temperature (approximately 1 hour), knead & follow step 4.
6. Note #2: If you are reheating naan, pop in the toaster for 1-2 minutes & enjoy!

Ginger Garlic Paste for Indian cooking

• 4 tbl garlic (course chop)
• 4 tbl fresh ginger (peeled, course chop)
• EVOO (for desired consistency)

1. Combine garlic & ginger in food processor. Pulse to blend.
2. Add EVOO (up to 1 tbl) until mixture resembles paste.
3. Refrigerate or freeze to store.

Vegetable Biryani

• 2 tbl EVOO
• 1 red onion (1/2" dice)
• 1/2 tsp cumin seed
• 1 2-3" piece cinnamon stick
• 7 peppercorns
• 1 tbl ginger garlic paste
  
• 1 tomato, diced
• 1/2 cup water
• 1-1/2 cup mixed veggies (carrots, peas, corn)
• 1/2 cup diced yukon gold potato (1/2" cubed)
• 1 tsp sodium-free chicken boullion
• 1 tsp salt
• 1/4 - 1/2 tsp red chile pepper
• 1/4 tsp black pepper
• 1 tsp garam masala
• 2 bay leaves
• 1/4 tsp tumeric
• 4 cups water
• 2 cups basmati rice, rinsed & drained

Yields 4-6 servings (~1 cup)

1. Heat oil in dutch oven over medium eat. Add onion & cook until softened (about 3 minutes).
2. Stir in cumin seed, cinnamon stick & peppercorns. Cook until fragrant & cumin seeds begin to pop (about 3 minutes).
3. Stir in ginger garlic paste, tomatoes & 1/2 cup water. Bring to a simmer and cook until the water evaporates (about 10 minutes).
4. Stir in peas, carrots, corn & potato. Season with remaining spices: chicken boullion, salt, red chile, black pepper, garam masala, bay leaves and tumeric. Stir well, cover and cook for 5 minutes.
5. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice. Reduce heat to medium, cover, and simmer for 10 minutes.
6. Stir, reduce heat to low, cover & continue to cook until rice is done (10-20 minutes).
7. Serve as a side dish or main dish with garlic naan bread.
   

Cream Cheese & Pecan Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3 1/2 - 4 cups confectioner's sugar
• 1 tsp vanilla
• 1 cup chopped pecans

Yields 16 servings (2x2" pieces)

1. In a medium bowl, combine butter, cream cheese, confectioners sugar and 1 tsp vanilla.
2. Beat until the mixture is smooth & creamy.
3. Stir in chopped pecans.
4. Frost the cooled cake.

Light(er) Carrot Cake

• 4 eggs
• 3/4 cup canola oil
• 1/2 cup apple sauce
• 1 cup white sugar
• 1 cup brown sugar
• 3 tsp vanilla
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tsp ground cinnamon
• 1 (8 oz) can crushed pineapple (drained)
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/4 tsp nutmeg

1. Preheat oven to 350 degrees. Grease & flour a 9x13" pan.
2. In a large bowl, beat together eggs, oil & applesauce, sugars & 3 tsp vanilla.
3. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon & nutmeg.
4. Fold dry ingredients into egg mixture until well blended.
5. Stir in carrots & crushed pineapple.
6. Fold in pecans.
7. Pour into prepared pan.
8. Bake in preheated oven for 40-50 minutes, until toothpick inserted in center comes out clean. If the cake begins to get too dark before baking is completed, cover with a tin foil tent (loose).
9. Let cool in pan for 10 minutes, then turn onto a wire rack & cool completely.
10. Frost with Cream Cheese & Pecan Frosting recipe.

Carrot Brown Sugar Quinoa

• 1 cup quinoa
• 3 medium carrots, medium dice
  
• 2 Tbsp brown sugar

1. Bring 2 cups of water to a boil.
2. Add quinoa into boiling water and cook uncovered over medium-high heat until half of the water is absorbed.
3. Add carrots into quinoa and water; cook until all water is absorbed (approximately 3 additional minutes).
4. Turn heat down to medium and stir in brown sugar. Cook 1 additional minute until sugar is fully incorporated.

Yields approximately 2 and 1/4 cups quinoa

Bacon and Roasted Veggie Frittata

• 6 eggs
• 3 egg whites
• 1 Tbsp milk
  
• 1 cup broccoli, chopped
• 1 cup bell pepper, diced
• 1 large onion, diced
• 3 jalapenos, diced
• 5 slices bacon, cooked and diced
• 1/2 Tbsp oil or liquid bacon fat
  

Yields 4-6 slices.

1. Preheat oven to 350 degrees
2. Whisk together eggs, egg whites, and milk in a medium bowl.
   
3. Heat cast iron skillet to medium heat on stovetop, adding oil/bacon drippings when warm. Coat sides of pan with oil, using a brush if necessary.
   
4. Add broccoli and onion to skillet; saute for 1 minute.
5. Add bell pepper and jalapeno to skillet; saute additional 2 minutes.
6. Pour egg evenly over veggies, tilting skillet to coat as necessary.
7. Cook egg mixture on stovetop for 3 minutes, until outer edge is just starting to firm.
8. Place cast iron skillet in preheated oven and cook for 30-35 minutes, until center is firm and top is shiny.
   

Delicious White Chocolate Raspberry Cheesecake

• 2 cups chocolate cookie or chocolate graham cracker crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 8 tablespoons seedless raspberry preserves
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened & room temperature
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.***
2. In a small bowl, heat raspberry preserves in microwave at 30 second intervals (70% power), stirring each time, until the preserves are smooth (no lumps)
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust.
5. Spoon 4 tablespoons raspberry sauce over batter (doesn't have to totally cover the mixture). Pour remaining cheesecake batter into pan, and again spoon 4 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
6. (SEE NOTE BELOW) On bottom rack of oven, Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry preserves (reheated) and shaved white chocolate on top.

NOTE: To avoid cracking when you bake the cheesecake, fill a rimmed sheet pan with boiling water and place on the bottom rack in the oven while the cheesecake cooks. When the cheesecake is set, leave the oven door open a crack & allow the cheesecake to come to room temperature in the oven before covering & refrigerating.
***You can use this recipe to make mini cheesecakes, too. You may end up with left over cookie crumbs. I usually press about 2 tbl cookie crumbs in the bottom of a 12 cup mini cheesecake pan. Baking time will be reduced by about 15 minutes...keep checking cheesecakes to be sure they don't get too brown. While baking, they will rise & may rise out of the pan. Let them cook...when you take them out of the oven & they finish setting, they will deflate a little.

Fruit and Nut Chocolate Drizzle Cookies

• 7 ounces unsalted butter, softened
  
• 1 and 1/4 cups brown sugar
• 1 egg
• 1/2 tsp vanilla
  
• 1 cup sifted all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup oatmeal
• 2 tbsp flax seed
• 4 ounces pecans, almonds and walnuts, chopped
• 1 cup chocolate chips
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 6 ounces semi-sweet chocolate squares

1. Preheat oven to 350 degrees.
2. Grease cookie sheets with butter.
   
3. Combine flour, baking powder, baking soda, oatmeal, and flax seed; set aside.
4. Cream butter for 2 minutes.
5. Add sugar; cream for additional minute.
6. Add vanilla and egg and mix until thoroughly combined.
7. Mix dry ingredients into wet in thirds until combined.
8. Stir in chips, nuts, raisins and cranberries by hand.
9. Drop batter in tablespoons onto cookie sheets.
10. Bake cookies for 10 minutes or until golden brown.
11. Transfer cookies onto cookie rack to cool.
12. Melt chocolate squares over medium heat until melted. Drizzle cookies with chocolate and cool until chocolate hardens.
    

Yields 36 cookies.

Pecan Pie

This lower-sugar pecan pie uses molasses to enhance texture and showcase the flavor of the pecans.

• 2 eggs, beaten
• 1 cup corn syrup
• 1/4 cup brown sugar
• 1 Tbsp molasses
• 2 Tbsp melted butter
• 2 Tbsp flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
  
• 1 1/2 cups pecans, coarsely chopped
• 1 9-inch pie shell

1. Preheat oven to 375°F.
   
2. Spread pecans along the bottom of the pie shell.
   
3. Mix the remaining ingredients and pour over pecans. Pecans will rise to surface.
   
4. Bake at 375°F for 45 minutes until the filling has set.
   
5. Cover edges of pie crust with foil if excessive browning occurs.
6. Remove from oven and let cool completely.

Chocolate Mint Brownies

This is a great basic recipe that can easily be varied according to taste preference. The mint frosting becomes vanilla or almond flavored by swapping out extracts, and making blondies instead of brownies for the base layer provides a chocolate-free alternative.

Brownies:

• 1 cup butter
• 2 cups sugar
• 2 tsp. vanilla
• 4 eggs
• 3/4 cup baking cocoa
• 1 cup flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt

Mint Frosting:

• 4 Tbsp unsalted butter, at room temperature
• 2 cup confectioners sugar, sifted
• 3 Tbsp whole milk
• 1 tsp peppermint extract
• green food coloring (optional)

Chocolate Glaze:

• 6 oz chopped semi-sweet chocolate
• 2 Tbsp butter

Brownie Instructions:

1. Preheat oven to 350*.
2. Grease and flour a 9 by 13 inch pan.
3. Combine sugar, baking powder and salt; set aside.
4. Microwave butter in a microwave safe bowl for until melted.
5. Stir in sugar and vanilla.
6. Add the eggs one at a time, beating well after each addition.
7. Add the cocoa; beat well until well blended. Add flour mixture; beat well.
8. Pour batter into the prepared pan.
9. Bake for 30-35 minutes or until brownies begin to pull away from the pan sides. Cool completely before frosting.

Frosting Instructions:

1. Combine all ingredients in mixer; beat until smooth.
2. Add food coloring if desired.
3. Spread frosting over cooled brownies.
4. Place in fridge for 10 minutes to allow frosting to set.

Chocolate Glaze Instructions:

1. Melt chocolate and butter over low heat until combined.
2. Spread evenly over frosting.
3. Refrigerate for 30 minutes until glaze is firm.

Powdered Sugar Icing

This is far and away the best icing recipe I have yet to use. It yields a shiny, flavorful, and perfectly smooth icing that is ideal for delicate layers and precise details.

• 2 1/2 cups powdered sugar
• 4 tablespoons water
• 1 tablespoon butter, melted
• 1 tablespoon light corn syrup
• 3/4 teaspoon vanilla or almond extract
• food color, if desired

1. Combine powdered sugar, water, butter, corn syrup and vanilla in small mixer bowl; mix until powdered sugar is moistened.
2. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency.
3. Tint with food color, if desired.

Chewy Coconut Cookies

These cookies can also be made with 1/3 cup cocoa powder for a chewy, brownie-like cookie.

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups flaked coconut

1. Preheat oven to 350 degrees F (175 degrees C.)
2. Combine the flour, baking soda, and salt; set aside.
3. Cream the butter for two minutes on medium-high speed.
4. Add in brown sugar, and white sugar until smooth.
5. Beat in the egg and vanilla until light and fluffy.
6. Reduce mixer speed to low, and mix in the flour mixture in thirds.
7. Mix in the coconut.
8. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
9. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Transfer immediately to wire racks and cool.

Yields 36 cookies.

Green Béchamel

This is a delicious pasta sauce that I created when I was short on ingredients and too lazy to go grocery shopping. It's basically a béchamel sauce with a celery & jalapéno puree and pieces of Italian sausages.

• 2-3 stalks celery
• 2-3 jalapénos
• 1-2 Italian sausages
• 3/4 ounce butter
• 3/4 ounce flour
 

I like it spicy, so I usually buy spicy sausages or I toss in a few dashes of cayenne pepper toward the end. I absolutely love this recipe. However I haven't made this recipe for many people, so please make it let me know what you think!

1. Begin browning sausages over medium-low heat.
   
2. Meanwhile roughly chop celery and jalapénos before pureeing them in a food processor.
3. Once the sausages are browned and slightly cooled, chop into quarter-inch pieces.
   
4. Make a light roux with the butter and flour.
5. Mix in the puree and sausage.
6. Thin with cold whole milk, until you reach the desired consistency.
   
7. Just bring to a boil, then remove from the heat.

Enjoy!