From the kitchen of Phoebe Canakis

2 cups crushed vanilla wafers
1 cup confectioners sugar
2 tablespoons cocoa powder
1/4 cup plus 1 tablespoon bourbon
3 tablespoons honey
1/2 cup chopped, toasted pecans
Confectioners sugar/cocoa for dusting or melted chocolate

Preheat 350˚ and bake pecans for 5 minutes, allow to cool and chop. Mix wafer crumbs, sugar and cocoa in medium bowl. Add bourbon and honey, stirring to combine. Mix in pecans. Allow to rest for 15 minutes in fridge. Roll into 1″ balls. Dust or dip in melted chocolate.

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16 oz shelled frozen edamame, thawed
12 oz fresh green beans
12 oz fresh peas
12 oz fresh sugar snap peas
1/2 bread crumbs
2 tablespoons olive oil
.75 oz fresh mint
1 lime

Open edamame, set aside. Slice beans diagonally, steam for 5 minutes. Add edamame, peas and sugar snaps, steam for another 7-10 minutes or until tender.

Heat oil in skillet, tossing bread crumbs until golden brown. Finely chop half of mint. Zest and juice lime into bread crumbs. Lightly salt and pepper.

Place vegetables in warm serving platter, sprinkle with 2 tablespoons lime juice and the bread crumb mixture. Garnish with remaining mint.

From the kitchen of Julie Drey

1 lb pasta
24 oz grated extra sharp cheddar
1 tablespoon butter
1 tablespoon flour
~1 cup milk

Boil water and cook pasta. Drain, melt butter in pot low heat. Add flour to form roux. Add milk, stirring continuously add cheese. Turn off heat, add pasta.

With meat
1 ring turkey sausage
6 slices bacon
olive oil

Cut sausage into 3/4″ rounds, brown in skillet with oil on high heat. Simmer for 15-20 minutes as pasta cooks. Cut bacon into 1/2″ pieces, turn heat back up and brown. Drain oils and fat, add to pasta.

From the kitchen of Julie Drey

1 large onion, diced
2 stalks celery, diced
4 garlic cloves, diced
1 1/2 lbs ground meat (beef, turkey)
olive oil
3 tablespoons Italian seasoning
1 can stewed tomatoes
1 can tomato paste
1 lb cheese tortellini
32oz spaghetti sauce

Boil water for pasta and cook. Heat separate skillet with olive oil, add vegetables, and simmer. Add meat and brown on high heat, stirring constantly. Add seasoning. Drain oil, add paste and stewed tomatoes.

In pasta pot, heat spaghetti sauce. Add meat mixture and pasta, stir to blend.

1 lb lean ground turkey
2 tablespoons dijon mustard, divided
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon parmesan cheese
2 teaspoons vegetable oil, divided
1 medium onion, thinly sliced
1 teaspoon honey

Combine turkey, 1 tablespoon mustard, garlic, salt, parmesan, thyme and pepper, mix thoroughly. Form 4 patties, 1/2 thick.

In skillet heat oil over medium heat, cook onion 6-8 minutes. Place in bowl toss with honey and 1 tablespoon mustard.

In same skillet, heat 1 teaspoon oil and cook patties 8-10 minutes, flipping once. Top with onions and desired condiments on roll.

From the kitchen of Julie Drey

1 lb pasta
1 3/4 cups mayonnaise
2 tablespoons mustard
5 stalks celery, chopped
1/2 yellow onion, chopped
2 large carrots, chopped
4 hard boiled eggs, sliced

Cook pasta to desired tenderness. Drain and cool immediately. Combine all ingredients, mix well in large container.

From the kitchen of Mildred Drey. Use 24-30 oz of Tom Sturgis Little Ones pretzels

Garlic
1 package dry Hidden Valley salad dressing
1 cup oil
1/2 teaspoon lemon pepper seasoning
1 teaspoon garlic salt
1 teaspoon dill weed

Preheat oven to 350˚. Combine ingredients, mixing well. Place pretzels on baking sheet, pour mixture over. Bake for 5 minutes, turn over, bake another 5.

Honey Mustard
1 package dry Hidden Valley honey mustard salad dressing
1 cup oil
1/2 teaspoon onion salt
1 1/2 teaspoon dry mustard
1 teaspoon onion flakes

Preheat oven to 350˚. Combine ingredients, mixing well. Place pretzels on baking sheet, pour mixture over. Bake for 5 minutes, turn over, bake another 5.