Rosettes

Candy’s Pizelle

Not Grandmas recipe

Joey’s Macarons

Swiss Meringue Buttercream

Orange Cookies

French Onion Soup

Ingredients

To Cook

  • 3 lbs pounds yellow onions peeled, sliced, and cut into quarter-moons
  • 2 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 2 tsp kosher salt add a little to taste
  • black pepper generous – to taste
  • 10 cup beef broth low sodium
  • 2 tbsp balsamic vinegar
  • 3 tbsp cooking brandy optional

To serve

  • 6 pieces bagettes toasted
  • 1/3 cup  grated Gruyère cheese per bowl 1 1/3 to 2 cups total
  • Chopped shallot or fresh onion optional

Instructions

  • Place the onions in a five-quart or larger slow cooker. Stir in the butter, oil, salt, and a generous amount of pepper.
  • Cover and cook on the low setting overnight, until the onions are a dark golden-brown and soft, 12 hours or overnight.
  •  Stir in the broth and vinegar.
  • Cover and continue cooking on the low setting for six to eight hours. This is flexible; as long as your slow cooker holds moisture well (wrap a towel over the lid if quite a lot of steam escapes), you can cook the soup for hours. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if needed, and stir in the brandy if using.
  • Arrange a rack in the upper third of the oven and heat to 350°F. Ladle the soup and onions into oven-safe soup bowls and place the bowls on a rimmed baking sheet.
  • Top each bowl with a slice of toast and a generous quantity of shredded Gruyère cheese, about 1/3 cup per bowl.
  • Bake until the cheese is completely melted, 20 to 30 minutes.
  • Turn the oven to broil. Broil until the cheese is bubbling and browned, about two to three minutes. Remove from the oven and let cool for a few minutes. Serve with chopped fresh shallot or onion if desired

Stuffed Banana Peppers -OR- Zucchini

Ingredients

  • 6-8 ea banana peppers or zucchini slice in half, remove seeds
  • 16 oz ground turkey or chicken sausage
  • 8 oz cream cheese

Instructions

  • pre heat oven to 375
  • cook turkey or chicken sausage in a large skillet until no linger pink. transfer to mixing bowl and let cool slightly
  • add cream cheese and half of the cheddar to the sausage and stir to combine. place in fridge for 10 minutes to cool
  • once cooled, press into the peppers or zucchini. place on baking sheet
  • bake for 13 minutes
  • remove from oven, sprinkle remainder of cheddar and broil 2-3 minutes or until cheese begins to brown

Caramelized Sweet Potatoes with Quinoa and Greens

Ingredients

  • 4 each Large sweet potatoes or 8 small
  • 1/4 cup Olive oil
  • 1 each onion – medium to large or 2 smaller
  • 4 cloves Garlic 4 small to medium cloves
  • 1 inch fresh ginger grated
  • 3 cups leafy greens
  • 2 tbs mild Indian curry
  • 1 package Edamame (optional)
  • 1 1/2 cup Quinoa rinsed in cold water
  • 3 cups Chicken stock (or salted water) Chicken stock for best results
  • 3 tbs olive oil or butter for baking the potatoes
  • 1 each lemon to squeeze over dish

Instructions

  • Peel potatoes, slice to 1/4 inch
  • Toss potato slices with salt and olive oil
  • place on baking sheet that has been oiled well
  • cover with foil or another baking sheet
  • place in cold oven, turn on to 450 – the gradual heating up is good for flavor
  • bake for 30 min, until dark orange and soft
  • uncover, and bake for about 15 minutes, turning over a couple of times – until caramelized
  • While potatoes bake:
  • in medium pot heat up the 1/4 cup olive oil and sauté the onions
  • then add garlic, ginger and curry powder and sauté until sizzling and fragrant
  • add the greens and stir until wilted
  • add the Quinoa to the pot with the broth
  • simmer under lid for about 15 minutes
  • fluff with fork and add butter or olive oil if needed (optional)
  • put the Quinoa on a dish and cover with potatoes with a squeeze of lemon
  • optionally add the edamame

Kay’s Baked Beans

INGREDIENTS:

  • 1 can red kidney beans
  • Bigger can of baked beans 24 oz Bush’s regular
  • Lima bean-green small
  • Lima bean–yellow small can substitute other beans
  • 1/2 pound of bacon
  • One chopped purple onion

SAUCE:

  • 1 cup brown sugar
  • 1/2 cup white vinegar
  • 1 tsp. dry mustard

Instructions

  • Drain the beans except the baked beans.
  • Fry the bacon then sauté the onions.
  • Put the beans in a glass lasagna dish, sprayed with pam.
  • Add the bacon and onions and the sauce.
  • Bake 350 for one hour.
  • Covered for the first half hour then uncovered for the last 30 minutes.

Gina’s Cheesy Potato Casserole

Ingredients

  • 32 oz shredded potatoes Buy frozen – thaw first
  • 8 oz sour cream can use low fat
  • 1 stick butter melted
  • 1 can cream of chicken soup
  • 2 cups mild cheddar shredded
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups corn flakes (measured before crushing) crushed in blender if measured after crushing – 1 cup

Instructions

  • Preheat oven to 350 degrees
  • mix all ingredients except corn flakes
  • pour into greased aluminum pan – half tray
  • sprinkle the corn flakes on
  • bake at 350 for 50 to 60 minutes
  • can make ahead of time and bake that day