Here is my recipe for “Chocolate Chip Scones”

Ingredients

• 2 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 stick of Cabot butter (cold and cut into 1/4 inch thick squares)
• 12 oz Hershey’s semi-sweet mini chocolate chips
• 2 large eggs
• 2 1/2 teaspoons real vanilla extract (not the imitation)
• 2/3 cup heavy cream

Preheat oven to 375 degrees.

Get yourself a large mixing bowl, and whisk together the following ingredients: flour, sugar, salt, and baking powder. Now add the squares of butter using a fork to incorporate it into the dry ingredients. You want to press the butter into the flower with a fork until the dry ingredients start to become crumbly. It is ok if you have some chunks of butter still whole. Add your chocolate chips and mix to ensure an even distribution.

In a small mixing bowl, whisk together the following ingredients: eggs, vanilla extract, and heavy cream. Once all the liquid ingredients are well mixed, add them to the dry mixture. Youwill mix them together until they are all moistened and hold together.

Get a cookie sheet and line it with parchment paper orgrease it lightly with some butter. Sprinkle with some flour to prevent sticking. Divide your dough into 2 balls and press them down onto the pan until they form a circle which is about 6 inches around and about 1 inch think. Brush with melted butter and sprinkle the tops with sugar. Using a cold knife, divide each cirlce into 6 or 8 wedges. Spread the wedges apart so there is about a 1/2 an inch between them.

Bake at 375 degrees for 20-25 mins, or until they are golden brown. Remove the scones from the oven, and allow them to cool briefly on the pan. Serve warm. When they’re completely cool, you can wrap them in plastic and store at room temperature for up to several days.

Ingredients

• 6 medium size russet potatoes (sliced into one-quarter inch slices)
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 2 cups whole milk
• 1 cup Cabot extra sharp white cheddar (shredded)
• 1 cup Cabot extra sharp yellow cheddar (shredded)
• 1/4 cup parmesean cheese (grated)
• salt and pepper to taste

Preheat your oven to 400 degrees.  While you are waiting for your oven to heat up, you can make the cheese sauce that will be mixed in with the potatoes.

In order to make the sauce you will need a medium sized sauce pan. Melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour and salt, mixing for at least a minute or two. Slowly stir in the milk. Continue cooking the mixture stirring for 2-3 minutes. Add your shredded cheese and grated parmesean all at once, stirring until all is melted.

Now, you place a layer of potatoes in the bottom of the casserole dish. Ladle some of the cheese sauce over it. Repeat until you are either out of room or ingredients. I like to leave about one-half to one inch of room at the top of the dish to allow for expansion. Place foil over the top of the casserole dish. Bake in the oven for approximately 90 minutes.

Ingredients

• 6 Large green bell peppers
• 3/4 cup onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tbsp butter
• 1 tbsp olive oil
• 8 oz zucchini (shredded)
• 3/4 lb italian sausage (casing removed)
• 1 cup panko breadcrumbs
• 1/2 cup romano cheese (grated)
• 1 egg (beaten)
• kosher salt and cracked pepper (to taste)

Slice tops from peppers and reserve. Remove seed and veins. Blanch peppers and tops in boiling water for about 5 mins. Rinse under cold water to stop cooking process. Pat dry and set aside. Saute onions and garlic in butter and olive oil for 4-5 mins or until soft. Add zucchini and saute for about 5 mins, tossing frequently. In a separate pan, cook sausage, drain the fat, and then add to vegetables. Add breadcrumbs, grated cheese, and egg. Season with the salt and pepper. Mix well. Spoon the stuffing mixture into the peppers. Places stuffed peppers with the tops on them into a greased baking dish. Bake in a preheated 375 degree oven for 25-30 mins.

Ingredients:

• 1 package kielbasa
• 2 cups rice (precooked or leftover)
• 5 slices thick cut bacon
• 1 can of beans (your choice)
• 1 can petite diced tomatoes
• 1 tsp creole seasoning
• 1/2 to 1 tsp chipotle powder

Coarsely chop and brown the bacon slices in a large skillet over medium-heat. Remove bacon pieces and drain away the fat, reserving about a teaspoon of it in the pan. Add the slices of kielbasa, browning on both sides. Lower the heat and add the can of beans and the diced tomatoes. Add the creole seasoning and chipotle powder. Add the rice and mix well. Cover and let simmer for 3-4 mins. The rice will begin to soak up the liquid and seasonings. Add the crisp bacon pieces and you are ready to serve.

Ingredients:

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1 small clove of garlic
• Two 15 oz cans of tomato sauce
• One 6 oz can of tomato paste
• 1.5 tsp salt
• 1 tsp dried oregano
• .5 tsp basil
• 12 oz cottage cheese
• .25 to .5 cup of parmesean cheese
• 12 oz box lasagna noodles (uncooked and broken)
• 8-12 oz shredded mozzerella cheese

Brown ground beef and onion; drain off fat. Add garlic, tomato sauce and paste, salt, oregano, and basil. Cook just long enough to heat through the sauce. Place a layer of the meat sauce in the bottom of the crockpot. Cover the sauce with a double layer of broken noodles and then a layer of cheese. Repeat this process until the crockpot is just about full or you run out of ingredients (which ever comes first) and finish the layer with the cheese. Cover and cook on low in the crockpot for 6-8 hours.

This is a fairly easy recipe that I use quite often. You may use your own sauce or substitute as you see fit. Hope you like it.

Easy Chicken Mushroom Fettucine Alfredo

What you need:

2- 15oz jars of alfredo sauce (I use Classico when I am short on time or you can make your own)
3- boneless skinless chicken breasts (seasoned, cooked and chopped)
2- 10oz cans roasted garlic cream of mushroom soup ( I prefer Campbell’s)
1- 16ox box of uncooked pasta (your choice)
2- Tbsp of Extra Virgin Olive Oil
1-2 dashes of salt, pepper, rosemary, thyme, and basil

Saute the chicken breasts in some olive oil with a dash or two of salt, pepper, rosemary, thyme, and basil. Once they are done cooking set them to the side to cool. While you are waiting for them to cool, combine the 2 jars of alfredo sauce and the 2 cans of roasted garlic mushroom soup. Let them simmer while you prepare the pasta. Follow the directions for the pasta you decide to use. While waiting for the pasta to finish up, dice or chop up the chicken and place it into the simmering sauce. Be sure stir frequently to ensure a good flavor. Drain and rinse your pasta, place into your serving container and pour the sauce evenly over the top. Garnish with parsley and you are done.