Compiled Recipe – Chicken With Rosemary Butter Sauce

Chicken With Rosemary Butter Sauce

* 4 boneless skinless chicken breasts
* 4 tbsp butter
* ½ cup chicken broth
* ½ cup heavy whipping cream
* 1 tbsp fresh rosemary (minced)

1) In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.

2) Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.

3) Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.


Compiled Recipe – Creamy Potato Soup

Creamy Potato Soup

* 6 cups russet potatoes (peeled and diced, about 5 medium potatoes. Dice into small cubes about ¾ inch)
* 1 ½ cup yellow onion (chopped, 1 medium)
* 1 ¼ cup carrots (peeled and diced, 3 medium)
* 1 cup diced celery (2 stalks)
* 29 ounces low sodium chicken broth
* salt
* freshly ground black pepper
* 1/3 cup butter
* 1/3 cup flour (all purpose)
* 2 ½ cups milk
* ½ cup sour cream
* crumbled bacon
* shredded cheddar cheese
* green onions

1) Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot and season with salt and pepper to taste.

2) Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.

3) Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.

4) Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. 

5) Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have leftovers you can thin with a little water or milk).

* Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.


Compiled Recipe – Green Lentil Soup with Coconut Milk and Warm Spices

Green Lentil Soup with Coconut Milk and Warm Spices

* 1 ½ cup French green lentils (brown lentils work in a pinch)
* 6 cups vegetable stock
* 1 fresh thyme (bush sprig)
* 1 ½ tsp turmeric
* 3 tbsp butter (vegetable or coconut oil)
* 1 onion (large, diced)
* 2 cloves garlic (minced or pressed)
* ½ tsp ground cardamom
* ¼ tsp ground cloves
* ¼ tsp ground cinnamon
* ground nutmeg
* 1 cup coconut milk (or to taste)
* 3 handfuls fresh spinach
* salt
* freshly ground black pepper

1) Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme.

2) While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.

3) Serve hot.


Compiled Recipe – Tall And Creamy New York Cheesecake

Tall And Creamy New York Cheesecake

* 32 ounces cream cheese (room temperature)
* 5 large eggs (room temperature)
* 2 cups sour cream
* 8 tbsp butter (room temperature)
* 1 ½ cup sugar
* 2 tbsp cornstarch
* 2 vanilla beans (can substitute 1 ½ tsp pure vanilla extract)
* 1 tsp fresh lemon juice

1) Tightly wrap 2 layers of aluminum foil around the outside of a 10-inch springform pan covering bottom and sides.

2) Generously coat inside of pan with butter.

3) Preheat oven to 300º F.

4) Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.

5) Add eggs one at a time until blended.

6) Add sour cream and mix until smooth.

7) Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.

9) Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)

10) Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in a regular oven maybe longer.

11) Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.

12) Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.

13) Serve plain or with berries and whipped cream or even caramel sauce.


Compiled Recipe – Italian Christmas Cookies

Italian Christmas Cookies

* ¾ cup butter (softened)
* ½ cup powdered sugar
* ½ cup sugar
* 3 eggs
* 3 cups flour
* ¾ tsp baking powder
* ½ tsp salt
* 1 tsp vanilla
* ½ tsp anise extract
* powdered sugar (extra)
* glaze
* 2 cups powdered sugar
* 3 tbsp milk
* 1 tsp vanilla extract
* sprinkles (Nonpareil)

1) Preheat oven to 350 degrees.

2) In a medium bowl, whisk together flour, salt and baking powder. Set aside.

3) In a mixing bowl, beat butter and sugars until creamy.

4) Add eggs, one at a time. Then add the vanilla and anise flavoring.

5) Slowly mix in the flour mixture. Do not over beat.

6) Refrigerate dough for one hour.

7) When ready to bake, line a baking sheet with parchment paper.

8) Roll dough into 1 inch balls. Dip the bottomof a small glass into some powdered sugar and press each ball down slightly.

9) Bake for 8-10 minutes.

10) Remove and cool completely.

11) To make the glaze:

12) Sift two cups of powdered sugar in a bowl. Whisk in milk and vanilla.

13) Dip top of each cookie in the glaze. Garnish with some nonpareil sprinkles.

14) Allow glaze to dry before freezing.


Compiled Recipe – Chicken Pasta With Roasted Red Pepper

Chicken Pasta With Roasted Red Pepper

* 2 tbsp butter
* 3 chicken breasts (cut in half lengthwise and cubed)
* 1 pepper cream sauce (roasted red, recipe)
* 8 ounces pasta (your favorite style, cooked)
* 2 cups fresh spinach
* salt
* pepper

1) Melt butter in a 12-inch skillet over medium heat. Add in chicken and cook until cooked throughout and browned, about 8 minutes. Remove chicken to a bowl and set aside.

2) Prepare roasted red pepper cream sauce in the skillet. Drain cooked pasta and toss in the cream sauce with tongs, making sure to coat pasta as much as possible. Add back in chicken. Add fresh spinach and remove from heat. Toss all ingredients together and add salt and pepper, to taste.

3) Serve warm.


Compiled Recipe – Dark Chocolate Salted Caramel Oreo Pie

Dark Chocolate Salted Caramel Oreo Pie

* 1 package Oreos (about 36 whole)
* 1 cup butter (divided)
* 2/3 cup brown sugar (packed)
* 1 ¼ cup heavy whipping cream (divided)
* 12 ounces dark chocolate chips
* salt (flaky – e.g. kosher salt or fleur de sel)

1) Finely crush the Oreos with a foodprocessor or blender. Stir crumbs together with 8 tablespoons melted butteruntil well combined. Press into the bottom and sides of a pie pan. Freeze crustfor 10 minutes until set.

2) Combine remaining 8 tablespoonsbutter and brown sugar in a small saucepan. Cook over medium heat, whiskingconstantly until mixture begins to bubble. Continue cooking, whiskingconstantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whippingcream until smooth. Cool caramel about 15 minutes. Pour the caramel over theOreo crust, then return to freezer for about 30-45 minutes until just chilledand set. (You don’t want the caramel to fully freeze.)

3) Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.


Compiled Recipe – Creamy Baked Macaroni And Cheese

Creamy Baked Macaroni And Cheese

* 16 ounces elbow macaroni (about 3 cups)
* 3 tbsp. butter (or margarine)
* 1 ½ cup milk (divided)
* 2 large eggs (lightly beaten)
* 1 pound velveeta cheese (cubed, ½ inch size)
* 8 ounces KRAFT mild cheddar cheese (shredded, about 2 cups, divided)
* 8 ounces jack cheese (shredded Kraft Monterrey)
* 1 tsp. salt
* 1 tsp freshly ground black pepper

1) Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2) Melt on low the Velvetta Cheese and ¾ cup milkuntil melted (stir often).

3) Pour Melted Cheese Sauce over Pasta and Stir. Add inbutter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix welland transfer to a 2 quart baking dish. Pour the remaining cheese on top.Bake until top crust is golden brown and casserole is bubbling, about 25minutes. Serve.


Compiled Recipe – No Bake Oreo Layer Dessert

No Bake Oreo Layer Dessert

* 15 1/3 ounces Oreo cookies (Double Stuff)
* ½ cup butter (melted and slightly cooled)
* 8 ounces cream cheese
* 1 cup powdered sugar
* 8 ounces cool whip
* 5 1/8 ounces instant chocolate pudding
* 3 ½ cups milk
* 8 ounces cool whip

1) Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.

2) Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.

3) Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.

4) Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.




Compiled Recipe – Quick and Easy Knephla Soup

Quick and Easy Knephla Soup

* 4 ounces butter
* 3 large carrots (peeled and chopped)
* 3 celery (stocks, chopped)
* ¼ cup flour
* 4 potatoes
* 64 ounces chicken stock
* 1 pound dumplings (frozen)
* 1 cup cream

1) Add butter to large pot and set stove to low.

2) While melting, add chopped carrots and celery.

3) Once butter is melted, add flour and mix.

4) Add chicken stock and turn stove to medium-high.

5) Add potatoes and cook until tender.

6) Add dumplings and allow to cook for about 5 minutes or whatever the package indicates.

7) Remove from heat and add cream.

8) Serve.

* This recipe is an Upper Midwest comfort food , adapted from its German origin.