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 – Crispy Shrimp Pasta

Crispy Shrimp Pasta

* 4 ounces fettuccine pasta
* ¾ pound shrimp
* 1 tsp kosher salt
* 1 tsp. freshly ground black pepper
* 2 tbsp. flour
* 1 tbsp. olive oil
* 1 tbsp. butter
* 1 ¼ cup low sodium chicken broth
* ½ cup whipping cream
* ½ tsp. Cajun seasoning

1) Cook pasta according to package directions. Season shrimp with salt, pepper, and toss to combine. Sprinkle 1 tablespoon flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tablespoon flour and toss to evenly coat the shrimp.

2) Melt butter and olive oil in alarge skillet over medium high heat. When hot, add the shrimp in a single layerand cook on each side, flipping once, until golden brown, approximately 2-3minutes per side. Remove to plate.

3) Pour the chicken broth into the skillet and cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.

4) Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.


Compiled Recipe – Smothered Pork Chops

Smothered Pork Chops

* 4 pork chops ( ¾ to 1 inch thick)
* 1 vidalia onion (thinly sliced)
* 2 tsp. seasoned salt
* 2 tsp. garlic powder
* ½ tsp. paprika
* ½ cup self-rising flour
* ½ cup vegetable oil
* 2 cups water

1) Start off by giving your pork chops a good rinsing in cold water. Next pat your pork chops dry with paper towels and set aside.

2) In a smallbowl form your seasoning mixture by combining and mixing together seasoned salt, garlicpowder, black pepper and paprika.

3) Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy.

4) Heat vegetableoil in heavy skillet over medium-high heat. When the skillet is hot enough addpork chops and brown on each side for about three minutes. Once your meat isbrowned remove it from the skillet and allow to cool on a plate covered withpaper towels.

5) Now it’s time to form the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy.

6) Add two cupswater to the onion gravy and stir. Bring to a boil over medium high heat.Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1hour. The meat is done when it’s tender. Add additional season to taste ifnecessary.


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.


Compiled Recipe – Baked French Breakfast Doughnuts

Baked French Breakfast Doughnuts

* 5 tbsp. unsalted butter (room temperature)
* ½ cup sugar
* 1 egg (beaten)
* 1 ½ cup flour
* 2 ¼ tsp. baking powder
* ¼ tsp. salt
* ½ tsp. nutmeg
* ½ cup milk (use whole milk)
* 3 tbsp. unsalted butter (melted)
* ½ cup sugar
* 1 tbsp. cinnamon

1) Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray. Set aside.

2) Cream together butter and sugar until fluffy.  Add egg; mix well.

3) Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.

4) Fill donut tins half full. Bake 15-20 minutes. Take out of pan immediately and swirl tops into melted butter, then sugar and cinnamon mixture. Makes 6-7 big donuts.

* This breakfast recipe is adapted from

* Would also work well in a muffin tin.





Compiled Recipe – Creamy Spaghetti Squash

Creamy Spaghetti Squash

* 1 medium sized spaghetti squash
* 1 tbsp. (15 mL) olive oil
* pinch of salt
* 1 small onion, finely diced
* 1 clove of garlic, minced
* 1 tsp (5 mL) oregano
* 1 tsp (5 mL) basil
* 1 cup (250 mL) 10% cream
* 1 tbsp. (15 mL) flour
* salt

1) To start, pre-heat your oven to 375°F.

2) Prepare the squash by cutting it in half, lengthwise and scrape out the seeds. Brush with olive oil, and season with salt. Then, bake on a foil-lined cookie sheet, rind side up, for 40 minutes. Remove from oven, and using a fork separate the strands of spaghetti. Now scoop out spaghetti strands, and set aside both the strands and hulled out squash for later.

3) In a large skillet, heat up the remaining olive oil over medium heat. Cook onions and garlic for 4 minutes, until translucent. Then, add spaghetti squash, herbs, seasoning, and cream. Stir in flour, and cook for an additional 4 minutes until creamy, constantly stirring. Add salt and pepper to taste.

4) Finally, return spaghetti mixture to the hulled out squash, sprinkle with cheese, and bake at 450°F for 5 minutes until cheese melts. Remove from oven and serve!


Compiled Recipe – Lemon Blondies with Lemon Glaze

Lemon Blondies with Lemon Glaze

* 1 ½ cup flour
* 1 tsp. salt
* 1 cup unsalted butter
* 1 ½ cup granulated sugar
* 1 tbsp. lemon zest
* 4 eggs
* 2 tbsp. fresh lemon juice
* 1 cup powdered sugar
* 2 tbsp. fresh lemon juice
* 2 tsp. lemon zest

1) Preheat oven to 350 degrees. Spray an 8 or 9-inch square pan with nonstick cooking spray. In a medium bowl, stir together flour and salt. Using an electric mixer, cream the butter, sugar and lemon zest at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in 2 tablespoons lemon juice. Reduce speed to low and add flour mixture, mixing until incorporated. Spread batter into prepared pan and bake for about 30-35 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack to room temperature.

2) Meanwhile, make the glaze by combining the powdered sugar, lemon juice and zest in a small bowl. Spread over brownies and let set for at least 10 minutes before serving.




Compiled Recipe – Cinnamon Marshmallow Mug Brownie

Cinnamon Marshmallow Mug Brownie

* 2 tbsp. unsalted butter
* 2 tbsp. dark chocolate chips
* 2 tbsp. self-rising flour
* 1 tbsp. light brown sugar
* 1 large egg yolk
* ½ tsp. vanilla extract
* ¼ tsp. ground cinnamon
* 2 Campfire Holiday Mix Marshmallow Cinnamon Stars
* whipped topping and additional star marshmallows for topping

1) In a microwave safe mug, combine butter and dark chocolate chips. Microwave for 30-45 seconds or until melted. Stir. Add flour, sugar, egg yolk, vanilla, and cinnamon. Stir. Tear marshmallows into pieces and stir into batter. Microwave for 45 seconds or until center looks set. Be careful not to over bake. Allow brownie to cool for several minutes. Top with whipped topping and additional marshmallow star.

2) Enjoy!


Compiled Recipe – Queso De Bola Biscuits

Queso De Bola Biscuits

* 1 ½ cup flour
* ½ tbsp. baking powder
* ½ tsp baking soda
* ¼ tsp salt
* ¼ tsp ground black pepper
* ½ tsp sugar
* 1/3 cup butter, frozen
* ½ cup queso de bola, grated
* ½ cup plain yogurt, chilled
* ¼ cup milk, chilled
* ¼ cup butter, melted
* 2 tbsp parmesan cheese
* 2 tbsp parsley, chopped

1) Pre-heat oven to 375◦F. In a large bowl, mix flour, baking powder and soda, salt, sugar and pepper. Toss in frozen butter and cheese into flour mixture. Beat yogurt and milk together. Fold into butter-flour mixture only until wet.

2) Using an ice cream scooper, spoon onto a non-stick baking sheet, leaving about 2 inches between each biscuit. Brush tops with melted butter, and top with parmesan cheese and parsley. Bake until biscuits are browned and cooked through. Serve hot with pastel.




Compiled Recipe – Easy Fried Chicken Tenders

Easy Fried Chicken Tenders

* 500 grams chicken tenders
* 1 cup flour
* 1 tsp onion powder
* 1 tsp salt
* ¼ tsp pepper
* 2 eggs
* 1 ½ cup breadcrumbs
* salt (to taste)
* ground black pepper (to taste
* oil (for pan frying)

1) Season chicken tenders with salt and pepper. Set aside.

2) Make breading station: In a shallow dish, mix flour, garlic and onion powder, salt and pepper. In another shallow dish, lightly beat eggs. In yet another dish, place breadcrumbs. Using one dry hand, coat chicken tenders, one at a time, in flour. Transfer to egg dish and roll in egg to coat. Using the other hand, transfer to breadcrumbs. Coat in breadcrumbs and set aside. Repeat with all tenders until are all coated.

3) Heat enough oil in a frying pan place over medium heat. Once oil is hot, place chicken one at a time, turning over, for even browning on all sides. Remove from oil and drain on paper towels. Serve with dips and fried rice.