Very Easy Risotto

2 tablespoons butter
2/3 cup sliced green onion
1 1/3 cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese

  • Melt butter in a large skillet over medium-high heat.
  • Cook green onions in butter briefly, then add the rice.
  • Cook and stir for a few minutes to toast rice.
  • Stir in water, and season with chicken bouillon and pepper.
  • Bring to a boil, then reduce heat to medium-low.
  • Cover, and simmer for 20 minutes.
  • Remove from heat, cover, and let stand for 5 minutes.
  • Stir in the Parmesan cheese.

Makes 6 Servings



Ham Salad

8 oz dry macaroni
8 oz package vacuum packed cubed ham
4.25 oz can chopped black olives
14 oz can diced tomatoes
1/2 cup cup chopped celery
1 small sweet onion, chopped fine
1 cup grated cheddar cheese
3 Tbl Olive oil
1 Tbl red wine vinegar
Salt, pepper to taste

  • Cook macaroni according to package directions, rinse and cool.
  • In a large bowl, combine all ingredients and stir well.
  • Toss with oil and vinegar, salt and pepper to taste.

Makes 4 Servings


Crockpot Baked ziti

1 bag of your favorite pasta
1 jar of marinara sauce
Any meat and/or vegetables you might want to throw in
Your favorite cheese

  • Rinse pasta in a colander (just so there’s some added moisture)
  • Add a handful of pasta and a bit of sauce to your crockpot stoneware insert.
  • Put in a bit of cheese.
  • Keep layering ingredients in until you run out.
  • Cover and cook on low for 4-5 hours.

Makes 6 Servings


Smashed Cauliflower

1 large head cauliflower, cut into florets
3 cups chicken broth
3 tablespoons butter
1 cup shredded Vermont white Cheddar cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste

  • Bring cauliflower and chicken broth to a boil in a large saucepan over high heat.
  • Reduce heat to medium, cover, and simmer for 10 minutes.
  • Uncover the saucepan and increase heat to medium-high.
  • Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
  • Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese.
  • Mash with a potato masher until the cheeses have melted and the cauliflower is smooth.
  • Season to taste with salt and pepper.

Makes 4 Servings


BLT Soup

2-1/2 slices bacon, diced
1 tablespoon margarine
1-3/4 cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo
1/4 cup and 1 tablespoon all-purpose flour
1-3/4 cups hot water
1-1/2 teaspoons chicken soup base
1/4 cup and 2 tablespoons chopped tomatoes
1/2 pinch ground nutmeg
1/2 pinch ground cayenne pepper
1/2 cup hot half-and-half cream

  • In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes.
  • Do not drain fat.
  • Add butter or margarine and heat until melted.
  • Stir in lettuce and saute 2 minutes.
  • Blend in flour with a wire whisk.
  • Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes.
  • Remove from heat.
  • Add hot water, chicken soup base, tomatoes, nutmeg, and red pepper.
  • Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened.
  • Add cream, mixing well.
  • Heat to simmering, stirring frequently.
  • Serve hot, garnished with crumbled bacon bits.

Makes 4 Servings


Grandma’s Special Dutch Apple Cheese Muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cold  unsalted butter, cut into /2-inch pieces
8 ounces cheddar cheese, cut into 1/2-inch pieces
1 large egg
3/4 cup whole milk
1 lb apple, peeled, halved, cored and sliced crosswise into thin half-moons (2-3 apples)

1/2 cup sugar
tablespoons water
2 tablespoons unsalted butter
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

For the muffins:

  • Adjust oven rack to middle position and heat oven to 375.
  • Grease and flour 12-cup muffin tin.
  • Pulse flour, sugar, baking powder, salt, butter and cheese in food processor until mixture resembles coarse meal and transfer to large bowl.
  • Whisk egg and milk in measuring cup, then slowly stir into flour mixture until combined.
  • Spoon batter into prepared muffin tin.
  • Arrange apple slices on top of batter, pressing gently to adhere.
  • Bake until edges of muffins are just golden, about 15 minutes.

For the glaze:

  • While muffins are baking, heat sugar, water, butter, lemon juice and cinnamon in saucepan over medium heat until butter is melted and sugar is dissolved, about 3 minutes.
  • Once edges of muffins are just golden brush muffins with glaze.
  • Return to oven and bake until toothpick inserted into center comes out clean, about 10 minutes.
  • Cool in tin for 5 minutes, then carefully transfer to rack.
  • Cool 10 minutes longer.

Makes 12 Servings


Spicy Asian-Style Pasta Salad

1 pound linguine, broken in half
4 tablespoons oriental sesame oil
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1/4 teaspoon cayenne pepper
3 red bell peppers, seeded, thinly sliced
3 cups snow peas
1 large red onion, thinly sliced
3/4 cup honey-roasted peanuts, coarsely chopped
1/2 cup chopped fresh basil

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite.
  • Drain very well.
  • Transfer to large bowl.
  • Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend.
  • Season with salt.
  • Mix half of dressing into pasta.
  • Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat.
  • Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes.
  • Add vegetables to pasta.
  • Mix in peanuts, basil and enough dressing to coat.

Makes 6 Servings


Gluten-Free Peanut Butter Cookies

2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips (optional)
1 1/2 cups chopped pecans (optional)

  • Preheat oven to 350 degrees.
  • Grease cookie sheet.
  • Combine peanut butter, eggs, and sugar and mix until smooth.
  • Mix in chocolate chips and nuts, if desired.
  • Spoon dough by tablespoons onto a cookie sheet.
  • Bake for 10 to 12 minutes or until lightly browned.
  • Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Makes 15 Servings


Banana Split Cake

4 cups crushed graham crackers
3 sticks butter, room temperature
2 eggs
16-ounce box powdered sugar
20-ounce can crushed pineapple, drained
2 to 3 bananas, sliced
12-ounce container whipped topping

  • Preheat oven to 350.
  • For crust, mix crushed graham crackers and 1 stick of butter.
  • Line bottom and sides of a 13 by 9-inch pan with mixture.
  • Bake crust for 5 to 8 minutes.
  • Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy.
  • Spread mixture on cooled crust.
  • Add layer of crushed pineapple and layer of sliced bananas.
  • Cover with whipped topping and sprinkle with nuts or graham crackers.
  • Refrigerate for 1 hour.

Makes 16 Servings