Apple CIder Donuts

recipe found here (add ~4 minutes to cooking time)

Spicy Tomato and Cheddar Soup

Farmhouse Rules' recipe

Glazed Donuts

425 degrees for 7 minutes; then 350 degrees for 6-8 minutes
(original recipe)

Meringues Cookies

bottoms brushed with melted white chocolate and toasted, sliced almonds
(original recipe)

Easy Roasted Vegetables

Easy Roasted Vegetables

INGREDIENTS:

• 1 summer squash, sliced 1/4-1/2" thick
• 1 zucchini, sliced 1/4-1/2" thick
• half a crown of broccoli, divided into pieces
• 1 cup cherry or grape tomatoes
• 3 tablespoons EVOO
• 3 cloves garlic, sliced in halves
• salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Add squash, zucchini, tomatoes, EVOO, garlic, and salt and pepper to a mixing bowl.  Toss to evenly coat.
3. Pour ingredients onto a rimmed baking sheet, making sure that vegetables do not overlap.  Bake for 20 minutes.
4. Flip vegetables, and add broccoli, making sure that there is enough oil to coat broccoli.  Bake for 15-20 more minutes.
5. Serve immediately or at room temperature.

Slow-cooked Salmon

featured: salmon with a bed of scallions and ginger

Watermelon Punch

Watermelon Cosmo Punch


INGREDIENTS:

• 1 large, whole, seedless watermelon (makes about 8-9 cups of watermelon juice)
• 750ml non-flavored vodka
• 1 lime
• ice

DIRECTIONS:

1. Slice the watermelon, and cube the red fruit (take out any stray, black seeds).  Set fruit in bowl.  Using a food processor, blender, or Nutribullet, puree the watermelon pieces in batches.  Use a mesh strainer to separate the juice.  Discard the foam and puree bits...you only want the juice!
2. In a large pitcher, combine watermelon juice, vodka, and lime juice.  Stir well.  Refrigerate for over an hour.  Serve cold and over ice.   

Lemon Cake with raspberry buttercream frosting

3-tiered lemon cake recipe (I omitted the lemon extract.)
raspberry buttercream frosting recipe

Braised Short Ribs

recipe by The Pioneer Woman

Arroz con Pollo

original recipe found here

Cheese-Stuffed Dates with Prosciutto

original recipe found here

Harry Potter Party 10.18.14

"Bob Salad" Copy

Rustic Apple Tart

original recipe found here

The Very Merry Berry Christmas Cake

original recipe found here

Chocolate Pavlova

Food Network Kitchen- Chocolate Pavlova with Strawberries and Cream

Breakfast Tart

Farmhouse Rules' Breakfast Tart

Asian Beef & Veggie over White Rice

Asian Beef & Veggie Stir-Fry

Adapted from food.com

INGREDIENTS:

• 3 tablespoons cornstarch, divided
• 1/2 cup water, plus 2 tablespoons water, divided
• 1/2 teaspoon garlic powder
• 3 cloves garlic, minced
• 1/2 pound boneless round/chuck steak cut into strips
• 2 tablespoons vegetable oil
• 2 cups veggie (broccoli florets or green beans)
• 1/4 cup shaved carrots
• 1 small onion, chopped
• 1/3 cup reduced sodium soy sauce
• 2 tablespoons light brown sugar
• 1 teaspoon ground ginger
• cooked white rice

DIRECTIONS:

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.  Add beef and toss.
2. In a small pot of boiling, salted water, add green veggie and cook for 2-3 minutes.  Use a slotted spoon to remove veggie from pot and place in ice bath.  After a couple of minutes, drain and set aside.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry onion in remaining oil for 4 minutes.  Add garlic for one more minute.
5. Add beef, carrots, and green veggie to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.  Cook and stir for 2 minutes.
7. Serve over white rice.

Southwestern Chili

Southwestern Chili

Adapted from Real Simple magazine

INGREDIENTS:

• 2 tablespoons olive oil
• 3 large carrots , diced 
• 1.5 large white onions, chopped
• 2 green peppers, diced
• 3 cloves garlic, minced
• 1 pound ground beef
• 5 tablespoons tomato paste
• 2 (15 oz) cans black beans, rinsed
• 1 (15 oz) can kidney beans, rinsed
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons kosher salt (to taste)
• 2 teaspoons fresh ground black pepper (to taste)
• 1/2 cup frozen corn kernels
• grated Cheddar for serving

DIRECTIONS:

1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onions, and peppers-- cook, stirring occasionally, for 5-7 minutes.  Add garlic for 1 more minute.
2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Stir in the tomato paste and cook for 1 minute.
4. Stir in the beans, corn, chili powder, cumin, 5 cups water, salt, and pepper.
5. Simmer over medium heat until the vegetables are tender, 20 minutes minutes.
6. Serve topped with cheese.

Roasted Tomato Soup & Grilled Cheese Sandwiches

Roasted Tomato Soup
original recipe by Tyler Florence

INGREDIENTS:

• 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• Vine cherry tomatoes for garnish, optional
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 4 tablespoons butter
• 1/2 cup chopped fresh basil leaves, optional
• 3/4 cup heavy cream, optional

DIRECTIONS:

1. Preheat oven to 450 degrees F.
2. Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Cook for 5 minutes at medium heat in a baking pan. Roast in the oven for 20 to 30 minutes, or until caramelized.
3. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
4. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Grilled Cheese with Bacon
original recipe found here
makes 4 sandwiches

INGREDIENTS:

• Dijon mustard
• Eight 1/2-thick slices country-style white bread
• 12 ounces farmhouse Cheddar, sliced
• 12 slices bacon, cooked to desired doneness
• 3 tablespoons unsalted butter

DIRECTIONS:

1. Heat a griddle or large skillet over medium-low heat. Alternatively, you can use a panini press if you have one.
2. Generously spread the Dijon on 4 slices of bread. Top each slice with some of the Cheddar, 3 pieces of bacon, some apple and additional Cheddar. Place a slice of the remaining bread on top of each sandwich and spread with the butter. Place a sandwich on the skillet buttered-side down and butter the remaining side. Cook until the cheese is slightly melted and the bread is browned. Flip the sandwich and continue to cook until the cheese is thoroughly melted and the sandwich is golden brown. Repeat with the remaining sandwiches.