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

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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

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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

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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

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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

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Grandma’s Special Dutch Apple Cheese Muffins

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)

Glaze
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

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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

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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

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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

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