Recipes

“This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices! This Fluffy Pumpkin Pancakes recipe is sure to become your favorite.”

Prep: 15 m Cook: 45 m Ready In 1 h

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To make this Fluffy Pumpkin Pancakes, You’ll need the following Ingredients:

Ingredients:

2 cups all-purpose flour

2 tablespoons brown sugar

1 tablespoon white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1 egg

1 1/2 cups milk

2 tablespoons vegetable oil

2 tablespoons lemon juice

1 teaspoon vegetable oil

2 teaspoons grated lemon zest

Directions:

1. Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.

2. In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)

3. Coat skillet with 1 teaspoon vegetable oil over medium heat.

4. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

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“Creamy Spaghetti Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know. No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it’s too light, you don’t get the full flavor and if it’s too dark it gets bitter. My advice? Do it perfectly.”

Prep: 10 m Cook: 22 m Ready In 32 m

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To make this Creamy Spaghetti Aglio E Olio, You’ll need the following Ingredients:

Ingredients:

1 pound uncooked spaghetti

6 cloves garlic, thinly sliced

1/2 cup olive oil

1/4 teaspoon red pepper flakes, or to taste

Salt and freshly ground black pepper to taste

1/4 cup chopped fresh Italian parsley

1 cup finely grated Parmigiano-Reggiano cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.

2. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

3. Stir the red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

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“This Flavorful Ricotta Meatballs is tender and so delicious. There are hardly any ingredients. Of course we’re going to throw this over some spaghetti, because we’re Americans and that’s what we do with meatballs.”

Prep: 20 m Cook: 40 m Ready In 1 h

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To make this Flavorful Ricotta Meatballs, You’ll need the following Ingredients:

Ingredients:

1/2 onion, minced

2 tablespoons olive oil

3 cloves garlic, minced

1 pound ground beef

1 cup whole milk ricotta cheese

1/4 cup packed chopped Italian parsley

1 egg, beaten

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper, or to taste

1/3 cup dry bread crumbs

2 tablespoons olive oil

1 (28 ounce) jar marinara sauce

1 cup water

Directions:

1. Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.

2. Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper to onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.

3. Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook the  onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel with a tongs and use it to remove excess grease from skillet.

4. Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

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“Simple Feta Cheese Foldovers are great appetizers. Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive.”

Prep: 20 m Cook: 20 m Ready In 40

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To make this Simple Feta Cheese Foldovers, You’ll need the following Ingredients:

Ingredients:

8 ounces feta cheese, crumbled

1 egg, beaten

3 tablespoons finely chopped green onions

1 (17.5 ounce) package frozen puff pastry, thawed

1 egg yolk, beaten with 1 teaspoon water

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush the pastries with the egg yolk mixture.

3. Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

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“Quick and easy! Crunchy Bacon Water Chestnut Rolls covered in a mayonnaise and hot pepper sauce.”

Prep: 10 m Cook: 1 h Ready In 1 h 10 m

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To make this Crunchy Bacon Water Chestnut Rolls, You’ll need the following Ingredients:

Ingredients:

1 (8 ounce) can water chestnuts, halved

1/2 pound sliced bacon, cut in half

1/4 cup mayonnaise

1/2 cup packed light brown sugar

1/4 cup tomato-based chili sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.

3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

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“This Cheesy Bacon and Cheddar Stuffed Mushrooms recipe is deceptively simple and even tastier than you can imagine. Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.”

Prep: 15 m Cook: 15 m Ready In 30 m

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To make this Cheesy Bacon and Cheddar Stuffed Mushrooms, You’ll need the following Ingredients:

Ingredients:

3 slices bacon

8 crimini mushrooms

1 tablespoon butter

1 tablespoon chopped onion

3/4 cup shredded Cheddar cheese

Directions:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Remove mushroom stems. Set aside caps. Chop the stems.

4. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.

5. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.

6. Bake in the preheated oven 15 minutes, or until the cheese has melted.

7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

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“These Easy Baked Pita Chips make a lovely accompaniment to any dip or spread.”

Prep: 10 m Cook: 7 m Ready In 17 m

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To make this Easy Baked Pita Chips, You’ll need the following Ingredients:

Ingredients:

12 pita bread pockets

1/2 cup olive oil

1/2 teaspoon ground black pepper

1 teaspoon garlic salt

1/2 teaspoon dried basil

1 teaspoon dried chervil

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.

3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.

4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

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“A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This Simple Fresh Cherry Crisp is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used.”

Prep: 15 m Cook: 45 m Ready In 1 h

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To make this Simple Fresh Cherry Crisp, You’ll need the following Ingredients:

Ingredients:

4 cups pitted sour cherries

1 1/2 cups white sugar

4 tablespoons all-purpose flour

1 1/2 cups all-purpose flour

1 cup old-fashioned oats

1/2 cup butter

1 cup brown sugar

1/2 cup shortening

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9×13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.

3. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

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“This Honey-Ginger Grilled Salmon recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it’s too cold out to grill it, you also may broil it.”

Prep: 10 m Cook: 15 m Ready In 40 m

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To make this Honey-Ginger Grilled Salmon, You’ll need the following Ingredients:

Ingredients:

1 teaspoon ground ginger

1 teaspoon garlic powder

1/3 cup soy sauce

1/3 cup orange juice

1/4 cup honey

1 green onion, chopped

1 (1 1/2-pound) salmon fillet

Directions:

1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.

2. Preheat an outdoor grill for medium heat and lightly oil grate.

3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

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