Donna, Deb, Betty

Lunch ..................................................................................................................................................... 2

Chicken Marsala .................................................................................................................................. 2

Perfect Roasted Garlic Mashed Potatoes ............................................................................................. 3

Roasted Garlic ..................................................................................................................................... 3

Stovetop Steam-Fried Green Beans and Mushrooms ........................................................................... 4

Sfogliatella ........................................................................................................................................... 4

Cookie Exchange .................................................................................................................................. 7

Peanut Butter Fudge Cookies ............................................................................................................... 7

Almond Joy Cookies ............................................................................................................................. 7

German Chocolate Cookies .................................................................................................................. 8

Pecan Tassies (Aka Nut Cups) ............................................................................................................... 9

Karyn’s Chocolate-scotch Bombs ......................................................................................................... 9

Chocolate Peanut Butter Crunch Bars ................................................................................................ 10

Chunky Chocolate Chip Peanut Butter Cookies .................................................................................. 11

Rum Balls........................................................................................................................................... 11

2

Lunch

Chicken Marsala

Serves 4

*for the mushroom sauce*

2 cups sliced mushrooms

1 tbs salted butter

1 tbs olive oil

⅓ cup Marsala wine {you can also sub your

favorite red or white wine}

½ tsp garlic powder

½ tsp onion powder

½ tsp parsley

salt & pepper as needed

3-4 tbs mascarpone cheese

*for the chicken*

2 lbs chicken tenders

½ cup all-purpose flour

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

salt & pepper as needed

4 tbs salted butter

4 tbs olive oil

First, prepare the mushroom sauce. In a large sauté pan, heat the butter and olive oil over

medium-high until melted.

Add in the mushrooms, and cook stirring occasionally until mushrooms start to wilt and

soften.

Pour in the Marsala, stir it in, and let it cook until the alcohol has evaporated out. Season

with salt, pepper, garlic powder, onion powder, and parsley, and finally stir in the

mascarpone. Set aside while you prepare the chicken.

Season the chicken tenders liberally with the garlic, onion, salt and pepper, and dredge

each piece in flour, shaking off the excess.

In a large sauté pan, heat the butter and olive oil over medium-high until melted and

slightly shimmery.

Cook the chicken, without crowding the pan, about 3-4 minutes per side, until golden brown

and crispy. As the pieces of chicken are ready, remove from the pan and set aside on a

plate.

3

Once all the chicken is cooked, stir it into the

prepared mushroom sauce until evenly coated, then

serve immediately!

Perfect Roasted Garlic Mashed Potatoes

2½ lbs. Yukon gold or russet potatoes

1 teaspoon salt

4-5 cloves roasted garlic (see recipe)

¾ cup half and half cream (warmed)

¼ cup butter (room temperature)

Peel and cut potatoes into equal chunks.

Place in medium sized pot and cover with cold water.

Add salt and bring to a boil, then reduce heat and simmer until potatoes are tender.

Drain well.

Warm cream (not hot, just warmed)

Using a potato masher, mash potatoes, roasted garlic and butter together.

Pour in warmed cream and with electric hand mixer (do not use immersion blender) combine

on low speed until potatoes have no lumps. You can also continue to use potato masher.

Do not over mix, or potatoes will become glue like.

If necessary, season with a bit more salt.

Roasted Garlic

Start with some garlic and preheating your oven to 400 degrees F.

Big whole bulbs are great for roasting just peel away as much of the

loose, papery outer skin as you can (it tends to burn), and lop off their

heads – err, cut the top end of the bulb off to reveal the cluster of

cloves inside. Or, if you prefer to roast just a little garlic, pull off as

many cloves as you want, and peel them.

Grab a piece of foil and set your cut bulb (or peeled cloves) onto it.

Drizzle with a couple teaspoons of good quality olive oil, and wrap the

foil up around the garlic to seal it in a nice tight ball. You can set these on a tray or baking

dish, but I’m quite fond of using a muffin tin to hold the bundles of foil in place.

Place on the center rack of your preheated oven, and let them roast for about 35-40

minutes, or until the garlic is nice and soft, and the sweet wafting aroma has filled your

entire house. (If you’re doing just a few cloves, instead of full bulbs, reduce the cook time

by 15-20 minutes.) Be sure to let the packets cool sufficiently before opening them up,

4

Once the garlic is out of the oven and cool enough to handle, go ahead and unwrap those

bad boys.

Stovetop Steam-Fried Green Beans and Mushrooms

Serves 6

1 tablespoon olive oil

1 tablespoon butter

3 large shallots, sliced thinly

8 ounces cremini or button mushrooms, sliced thinly

1/4 teaspoon salt

1 1/4 pounds green beans, stem ends trimmed

1/4 cup chicken, turkey, or vegetable broth

Heat the oil and butter in a large skillet over medium heat,

swirling it around to coat the pan. When the butter is fully

melted, and has stopped foaming, add the shallots, mushrooms,

and salt. Sauté until all liquid has evaporated from the

mushrooms and they are beginning to brown, about 10 minutes.

Add the green beans to the pan and stir to evenly distribute the shallots and mushrooms.

Pour the broth over the vegetables and cover the pan. Let cook, covered, until almost

tender, about 10 minutes. Turn off the heat and let stand, still covered, for another 5

minutes.

Serve the green beans in a serving dish or shallow bowl, pouring all of the mushrooms and

shallots over the top.

Keep the green beans warm in a slow cooker or covered dish in a warm oven for up to one

hour.

Flavor variations Basic green beans are what's expected for the holidays, but for

weeknights you can dress up this dish with other flavors. Add Italian seasonings to the

mushrooms and shallots for an herbed version, or add sesame oil and soy sauce for an

Asian twist.

Sfogliatella

for those bold enough to try … better yet Publix Supermarket carries them and you can

buy them frozen, so does Rocco’s NY Italian deli in Las Vegas on Buffalo and Charleston

Dough

5

2 cups all-purpose flour

1 cup semolina flour

1/8 teaspoon kosher salt

1 cup unsalted butter, chilled and cut into small cubes

1/2 cup water

1/4 cup shortening

1 egg, beaten with 1 tablespoon water, for egg wash

Confectioners' sugar (about 1/2 cup)

Filling

1 cup whole milk

1/4 cup semolina flour

1 cup ricotta cheese

1 egg

1/4 cup granulated sugar

2 tablespoons finely chopped mixed candied orange and lemon bits

Ground cinnamon, for dusting

2 nonstick baking sheets

In a large bowl, sift together the all-purpose flour, the

semolina flour and salt. Use your fingers to work the

butter into the dough until it forms pea-like balls.

Alternatively, sift the dry ingredients into the food

processor and pulse the butter into the mixture until it

is blended and relatively smooth. Work the water in with

your fingers (or in the mixer). Turn the dough out onto a flat surface and roll it into a ball.

Wrap it in plastic wrap and press it down. Refrigerate for at least 1 hour.

In a medium saucepan, bring the milk to a simmer. Whisk in the semolina flour and cook,

stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. If it

forms lumps as it cooks, whisk until smooth. Transfer the milk and flour mixture to a bowl

to cool slightly, about 10 minutes. Stir in the ricotta, the egg, sugar. Add the candied

orange and lemon bits and sift a dusting of cinnamon over the surface. Stir to blend. Taste

for seasoning and refrigerate until ready to use.

Remove the dough from the refrigerator and divide in half. Flour a flat surface and roll 1

of the halves into a rectangle about 14 inches by 24 inches. The shorter end of the

rectangle should be close to you. The dough should feel very thin. The thinner the better!

Brush the entire rectangle with a layer of the shortening. Sprinkle it with an even dusting

of confectioners’ sugar. Gently and evenly roll it up into itself like a jelly sponge roll. Roll

carefully, taking care that it rolls up very tightly. Refrigerate for at least 2 hours. Use a

sharp knife to cut the roll into 1 to 1 1/2-inch thick pieces. Repeat the same process with

the other half of the dough.

Preheat the oven to 375 degrees F.

6

Put 1 of the dough rounds in your hand and, with the other hand, press your thumb into the

middle of your other hand (and, therefore, into the dough) and start to stretch the dough.

You don t want to push so much that you make a cavity just yet. First, concentrate on

making the dough round bigger and flatter. When it is about the size of a large clam shell,

start to smooth and push down in the middle so it forms a cavity a lot like a large clam

shell. You want to finish with a cone with an opening of about 3 inches and the smaller,

tapered end about 1-inch. Brush a little shortening on the dough and turn it inside out,

cupping the dough cone between the length of your index finger and thumb. Carefully

spoon 2 large spoonsful of the filling into the cone. The cone should be fairly filled and go

to the edges of the opening with a thin layer of the filling. Close the mouth by carefully

folding the cone opening over itself. The same as if you had 2 halves of a clam shell and

were closing it up. Gently press the edges of the opening, together. Arrange on a nonstick

baking sheet. Repeat with all the dough, until both baking sheets are filled. Brush each

with the egg wash.

Cook's Note the Sfogliatella can be frozen, at this point, and baked, later, if desired. In

fact, they bake better when baked from their frozen state.

Put the trays in the center of the oven and bake until golden brown, 30 to 35 minutes.

Remove from the oven and allow them to rest a few minutes on the baking sheet.

After the Sfogliatella have rested for a few minutes, sprinkle them with another dusting

of confectioners' sugar and put each baking sheet squarely under the broiler. Do not walk

away! Stay there and watch as the sugar slowly browns the top. If the layer of sugar was

light and you want to make it a little browner, repeat with another dusting of sugar and

another minute under the broiler. Allow them to rest a few minutes, then transfer them to

a serving platter, dust with confectioners' sugar and serve. Recipe courtesy of Alex

Guarnaschelli

Betty I bake the frozen Sfogliatella an hour at 350

7

Cookie Exchange

Peanut Butter Fudge Cookies

1 C chunky peanut butter

2 T vegetable oil

2 eggs

1 package brownie mix (I used Ghirardelli Dark Chocolate with chocolate chips)

1/2 C water

1/4 C flour

1/4 to 1/2 C semisweet chocolate chips (because more is better)

1/2 to 1 C chopped peanuts (I used dry roasted lightly salted)

Preheat oven to 350. In a large bowl, beat peanut butter, oil, and eggs. Add brownie mix,

flour and water and stir with a spoon until moistened. Drop by tablespoons onto parchment

lined baking sheet. Place some peanuts on top. Bake for 12 to 14 minutes (I baked them for

13 minutes.), until finger leaves a slight indentation when touched. Transfer to wire rack to

cool completely. Store in an airtight container.

ENJOY!!

Deb

Almond Joy Cookies

1 14 oz bag sweetened coconut flakes

2 cups semi-sweet chocolate chips

⅔ cup chopped lightly salted almonds

1 14 oz can sweetened condensed milk

Preheat the oven to 325F.

Line a large baking sheet with parchment paper and set aside.

In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.

Stir until combined.

Scoop out dough with a cookie scoop onto prepared baking

sheet.

Moisten the tips of your fingers with water and shape into

discs. Pat the tops flat.

Bake cookies for 12 to 14 minutes or until tips of coconut

are just starting to turn golden brown. Let cool on baking

sheet.

Store cookies in an airtight container. Serves 3 dozen.

Betty

8

German Chocolate Cookies

For the cookies

1 1/4 cups (5.6 ounces) all-purpose flour

1/3 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1 stick (4 ounces) unsalted butter, at cool room temperature

3/4 cup lightly packed dark brown sugar

1/4 cup granulated sugar

1 large egg

1 large egg yolk

1/2 teaspoon vanilla extract

1 cup semisweet chocolate chips

For the topping

1/2 cup evaporated milk

1/2 cup granulated sugar

1 large egg yolk

4 tablespoons (2 ounces) unsalted butter

1/2 teaspoon vanilla extract

1/2 heaping cup sweetened shredded coconut

1/2 cup chopped pecans

2 ounces semisweet chocolate, melted

For the cookies

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking

mats.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on

medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and

beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate

chips with a rubber spatula.

Using a medium spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds

onto the prepared baking sheets

Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10

minutes before removing the cookies to wire racks to cool completely.

For the topping

In a small saucepan set over medium heat combine the milk, sugar, egg yolk, and butter.

Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from

heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on

top of the cooled cookies.

9

Drizzle the melted chocolate all over the cookies. Let everything set for at least 15

minutes before serving. Cookies are best served the day they’re made.

Pecan Tassies (Aka Nut Cups)

¼ pound butter

3 ounces cream cheese

1 cup flour

Blend ingredients. Refrigerate for one hour. Divide dough into 24 pieces. Make small balls;

and press each ball into a miniature muffin pan. Add filling (see below). Do not overfill.

Bake at 300 degrees for 25 minutes. Cool. Dust with powdered sugar.

1 cup chopped pecans

½ tsp vanilla

egg (beaten)

¾ cup brown sugar (packed)

1 TBS butter

Dash salt

Mix filling ingredients in a bowl.

Karyn’s Chocolate-scotch Bombs

I followed my favorite chocolate chip cookie recipe and then added pizazz!

Nestle Toll House Chocolate Chip cookie recipe (nuts omitted)

Makes 2 dozen

Preheat Oven 375o

2 ¼ c all-purpose flour

1 tsp baking soda

1 tsp salt

1 c softened butter

¾ c granulated sugar

¾ c packed brown sugar

1 tsp vanilla extract

2 eggs

2 cups semi-sweet chocolate chips

10

Pizazz

½ c white chocolate chips

½ c dark chocolate chips

½ c peanut butter & milk chocolate chips

½ c butterscotch chips

2 Tbs cocoa powder

2 tsp water (if needed)

Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla extract in

large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture. Stir in cocoa powder and morsels. Add water, a teaspoon

at a time, if needed to combine ingredients.

Scoop dough using medium scoop into mounds onto ungreased cookie sheet. Bake 11

minutes. Remove from oven. Cool 3-5 minutes on cookie sheet before moving to cooling

rack.

Chocolate Peanut Butter Crunch Bars

16 ounces sugar

12 ounces orange blossom honey

18 ounces creamy peanut butter

12 ounces semisweet chocolate chips

1 teaspoon vegetable shortening

½ teaspoon Maldon salt

Line a half sheet pan with a silicone baking mat or a piece of parchment paper coated with

nonstick cooking spray.

Combine the sugar, honey and ½ cup water in a 4-quart saucepan, and bring to a boil over

medium heat. Cover and boil for 5 minutes.

Put the peanut butter in a large heatproof bowl and place the bowl on a kitchen towel or

no-skid pad.

Remove the lid of the saucepan and clip a candy thermometer to the side. When the

mixture reaches 295 F, remove from the heat, and quickly pour the sugar mixture over the

peanut butter, and use a wooden spoon to combine (metal can affect the crystallization).

Don’t try for a homogenous mixture. There should still be some streaks of peanut butter

throughout.

Immediately pour the mixture into the prepared pan and spread into an even layer. The

mixture will begin to harden right away. Use a pizza wheel or sharp knife to cut the candy

into 1-inch squares while still warm. Cool completely, about 45 minutes.

11

Add enough water to a large saucepan to come up the sides 1 inch, then bring to a simmer

over medium heat. Combine the chocolate chips and shortening in a medium heatproof bowl

and melt over the simmering water, stirring occasionally until completely smooth. Pour

over the cooled peanut butter candy and spread into an even layer. Cool for 3 to 4 minutes

and then sprinkle with the salt.

After the chocolate has set completely, cut the candy again, following the lines created by

the first cuts. Store in an airtight container for up to 1 week.

From Alton Brown EveryDayCook

Chunky Chocolate Chip Peanut Butter Cookies

(Makes about 3 dozen cookies)

1 ¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon salt

¾ cup (1 ½ sticks) butter or margarine, softened

½ cup packed brown sugar

½ cup granulated sugar

½ cup creamy peanut butter

1 egg

1 teaspoon vanilla extract

2 cups (12 oz. package) semi-sweet chocolate morsels

½ cup coarsely chopped peanuts

Combine the flour, baking soda, cinnamon and salt in a small bowl. Beat butter, brown

sugar, granulated sugar and peanut butter in large mixer bowl until creamy. Beat in egg

and vanilla. Gradually beat in flour mixture. Stir in morsels and peanuts.

Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly to

flatten into 2-inch circles.

Bake in preheated 375-degree oven for 7 to 10 minutes or until edges are set but centers

are still soft. Let stand for 4 minutes; remove to wire racks to cool completely.

Rum Balls

1 pkg. (12 oz.) vanilla wafers, finely crushed

2 cups confectioners’ sugar

1 cup finely chopped nuts (both pecans and walnuts work great)

¼ cup baking cocoa

½ cup light corn syrup

12

¼ cup rum

Additional confectioner’s sugar

In a large bowl, combine the crushed wafers, confectioners’ sugar, nuts and cocoa; mix

until blended.

In another bowl, mix the corn syrup and rum; stir into crumb mixture. Using your hands,

roll into 1-in. balls (or whatever size desired). Roll in additional confectioners’ sugar to

coat. That’s it. (Makes about 3 dozen large)

Store in an airtight container.