Author: ClikzDigital

Rising Stars Moms

Tequila / Mango Shrimp


1 Mango chopped

½ Red Onion chopped

½ Jalapeño

1 Lime

2 Tbs butter

1 ½ lb Peeled raw shrimp

½ cup tequila

½ cup fresh cilantro

Salt & pepper to taste

1 box Philo dough


  1. Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
  2. Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.
  3. Add fresh ingredient/serve in baked philo cups


2 Lbs chicken breasts sliced to skewer marinated in 1 lemon, 1/4 tsp paprika, 1 Tbs salt, 1/2 Tbs pepper, 1 Tbs olive oil. Skewer the chicken cook in a grill pan for 3 min on each side. Make the peanut sauce below. Serve on the side.

  • 1 cup smooth peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons red chili paste, such as sambal
  • 2 tablespoons dark brown sugar
  • 2 limes, juiced
  • 1/2 cup hot water
  • 1/4 cup chopped peanuts, for garnish

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Co Co Strawberry Shortcakes
Makes 8
• 2 (16-oz.) containers fresh strawberries, quartered
• 3/4 cup sugar, divided
• 1/4 teaspoon almond extract (optional)
• 1 cup whipping cream
• 2 tablespoons sugar
• 1 tablespoon coco powder sifted
• 2 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 cup cold butter, cut up
• 2 large eggs, lightly beaten
• 1 (8-oz.) container sour cream
• 1 teaspoon vanilla extract
• Garnish: fresh mint sprigs

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
3. Combine flour, remaining 1/4 cup sugar, coco powder and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
5. Bake at 450° for 12 to 15 minutes or until golden.
6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
7. Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.


2 Pears sliced

1 Large yellow onion

4 Tbs butter

1/2 Tbs salt

1/2 Tbs sugar

1/2 cup blue cheese crumbled

1 loaf french bread-sliced

Saute the pear, onion in the butter. Add the sugar to carmilize. Toast the bread brushed with olive oil for 8 min. Assemable the mixture on the toasted bread. Top with cheese broil for 4 min. Enjoy!

Advanced Thai Class

Tom Kha Gai (Chicken, Galangal & Coconut milk soup)


1 LBS                      Chicken breast, cut into bite size

2 Cans                   Coconut milk (I prefer the organic coconut milk as they don’t have a lot of additives)

1 Pint                     White mushrooms or oyster mushrooms (please don’t use Shitake as it is too powerful for the dish)

1 stalk                   Lemongrass

1 chunk                                Galangal (this is the “Kha” in Thai)

2 leave                  Kaffir lime leaves

2 bulbs                  Pickled garlic (optional but it gives so much flavor, you will see what I mean)

1                              Shallot (pounded)

2-3                          Limes (juice)

1 TBSP                   Cilantro (to garnish)

1 tsp.                     Sugar (if you don’t use the pickled garlic)

1 TBSP                   Fish sauce (this is really up to you if you are going to use less or more)


          Heat coconut milk in heavy pan or pot, and all herbs (lemongrass, galangal, lime leaves, pickle garlic & shallot) cover & bring to a boil. I tend to use medium heat since I don’t want the coconut milk to separate and retain the flavor of the herbs within the pot.

          Add chicken, bring to a boil

          Add mushroom, bring to a boil

          Turn off the stove

          Season the soup with lime juice, fish sauce and sugar if you don’t use the pickled garlic.

          Garnish with cilantro

I sometime crush some fresh red chilies and sprinkle on top; it just gives so much more depth into the soup.



Chicken Stir fried with curry paste ( Gai Pad Prik Gang)

Serve 3-4

Red Curry Paste

3-5 dried long red chillies

2-3 dried bird eye chillies or red chillies

2-3 fresh red chillies

Good pinch of salt

½ TBSP Galangal

1 TBSP lemongrass

½ Tsp chopped kaffir lime leaves

½ Tsp cleaned and chopped coriander root or stem part

2 TBSP chopped shallots

2 TBSP chopped garlic

3-4 TBSP vegetable oil

½ LB Thinly sliced chicken breast

10 Green Bean, cut 1 inch long

1-2 TBS fish sauce

1 Tsp palm sugar

¼ cup water

2 TBSP Julienned ginger

2-3 kaffir lime leaves, torned

2 long green or red chilies to garnish

¼ cup Thai basil

This dish is found throughout Thailand since the paste is very versatile. But a lot of cooks or restaurants will use the store find red curry paste, I guarantee you that the flavor you will get from here is a whole lot more sharp and honed at the same time.


To make curry paste:

Nip off the stalks of the dried long red chilies, then cut along their length and scrape out the seeds. Soak the chilies in water for about 15 minutes until soft, then drain and rough chop them. Rinse the dried bird’s eyes chilies, if using to remove any dust. In the food processor (traditionally we use mortar and pestle, but I am the child of the new world so food processor it is), add all ingredients above for red curry paste, blend until smooth.

Heat oil in wok or heavy pan, add the paste and fry over medium heat (good luck with the electric stove, lol!) until fragrant – about a minute. Add chicken, stir until cook but not too dry.

Add in fish sauce, palm sugar, water, ginger, kaffir lime leaves and sliced chilies.

This dish should taste rich, hot, salty and slightly oily, finish with Thai basil, served with steamed rice.

Herb Camp 2015




Turkey Soup

1 picked over turkey carcass

12 cups water

1 1/2 cups chopped celery

5 carrots

1 onion, quartered

2 teaspoons salt

3/4 teaspoon dried thyme

1 cube chicken bouillon

1 bay leaf

6 tablespoons all-purpose flour

1/2 cup milk

1 small rutabaga, cubed

1/2 teaspoon ground black pepper

1 1/2 pounds cooked turkey, cubed

1/2 cup chopped parsley

2 slices white bread, quartered

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

4 tablespoons butter, melted

Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.

Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.

Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.

While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.

Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.

Pearl Barley Salad

1 cup pearl barley (available at natural foods stores)
1/2 cup diced Feta (about 2 ounces)
1/2 cup diced red onion
1/2 cup diced seedless cucumber
5 tablespoons olive oil
1/4 cup diced red pepper
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice, or to taste
1 tablespoon red-wine vinegar
1 tablespoon chopped pitted brine-cured black olives
1 teaspoon ground cumin
1 garlic clove minced
Boil water cook the barley according to directions, or until they are tender, and drain them. In a large bowl stir together the barley, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, and salt to taste and garnish the salad with the herb sprigs

Parsley Bread Sticks

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

1/4 cup oil

3 cups bread flour

2 1/2 teaspoons yeast


Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10×12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Make a mixture of chopped parsley and melted butter

Brush with butter and sprinkle with garlic salt and parmesan cheese.



2 tablespoons apple juice

2 tablespoons dry white wine

3 inches stick cinnamon

1 vanilla bean, split lengthwise

1 whole star anise

1 1/4 pounds Granny Smith apples, peeled and cut into 1/2-inch pieces

1/2 cup golden raisins

1/3 cup packed brown sugar

1 tablespoon cornstarch

2/3 cup hazelnuts (filberts), toasted and finely chopped

2 tablespoons granulated sugar

8 sheets frozen phyllo dough (14×9-inch rectangles), thawed

1/3 cup butter, melted

Vanilla-Basil Sauce

1 cup whipping cream

2 tablespoons honey

2 tablespoons basil-flavor oil

2 teaspoons vanilla

2 tablespoons milk

1 tablespoon cornstarch

1 tablespoon snipped fresh basil

For filling, in a medium saucepan combine apple juice, wine, stick cinnamon, vanilla bean,

and star anise. Stir in apples and raisins. Bring just to boiling; reduce heat. Simmer,

covered, for 15 minutes, stirring occasionally. In a small bowl stir together brown sugar and

cornstarch; stir into apple mixture. Cook and stir until thickened. Remove from heat.

Remove and discard stick cinnamon, vanilla bean, and star anise. Cool to room


Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper or

foil; set aside. For topping, in a small bowl combine hazelnuts and granulated sugar; set


Place one sheet of phyllo dough on a clean work surface. (As you work, cover the remaining

phyllo dough with plastic wrap to prevent it from drying out.) Lightly brush the phyllo sheet

with some of the melted butter; sprinkle with 1 tablespoon of the topping. Repeat with two

more phyllo sheets, brushing each sheet with butter and sprinkling with topping. Top with

another phyllo sheet; brush with butter. Spoon half of the filling (about 2/3 cup) over phyllo

stack, spreading to within 1 1/2 inches of edge. Fold in short sides. Starting from a long

side, roll up phyllo to enclose filling. Place, seam side down, in prepared baking pan. Brush

top with melted butter. Score top diagonally, making cuts 1 inch apart and about 1/4 inch

deep. Repeat with remaining phyllo sheets, butter, topping, and filling.

Bake for 20 to 25 minutes or until golden. Cool slightly on a wire rack. Cut each strudel

diagonally into four portions. Serve warm with Vanilla-Basil Sauce.

Stuffed Basil Chicken

6 slices bacon

2 cups coarsely chopped basil

1 small garlic clove

1/4 cup extra-virgin olive oil

1/2 teaspoon fresh lemon juice


4 skinless, boneless chicken breast halves, halved diagonally

Freshly ground pepper

1 cup all-purpose flour

2 large eggs, lightly beaten

1 cup fine fresh bread crumbs

2 tablespoons unsalted butter

2 tablespoons pure olive oil

1. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then

coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the

machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice

and season with salt.

2. Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of

the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides

with salt and pepper.

3. Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts,

shaking off any excess, then dip them in the eggs and coat with the bread crumbs.

4. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken

and cook over moderately high heat until browned and just cooked through, about 3 minutes per

side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and

chicken. Thickly slice the chicken and serve.


Mango Salsa

4 tomatoes chopped

1 mango chopped

1 scallion chopped

1 clove garlic

Juice of 1 lime

½ tsp Salt

¼ cup chopped cilantro

Mix all ingredients. Serve with corn chips

Beef Enchiladas

1 LB beef cooked in pan add below

1 clove garlic

1 onion

1 28 oz can enchilada sauce

1 Tbs cumin

¼ tsp chili powder

Cook all ingredients together. Place in corn tortoria. Spoon sauce on top add Monterey jack cheese. Bake in 350* oven for 20 min.


Pizza Dough

3 ½ Cups bread flour

1 t sugar

1 package yeast

1 ½ cups warm water

2 T olive oil

Combine all ingredients in bowl. Knead dough 10 min. Put dough in warm place to double in size. Roll dough out to form pizza crust add sauce cheese and any other toppings. Bake 400* oven 20 min

Egg Plant Paramagina

1 large egg plant peeled and sliced

1 cup bread crumbs

1 egg

1 cup flour

1 cup ricotta cheese

2 cups mottezerella cheese


Dip sliced eggplant into flour, egg bread crumbs. Sauté in pan 2 min on each side. Stack in baking dish with eggplant, ricotta cheese, and sauce mott cheese. Bake at 350* 30 min


Oatmeal Pancakes

2 C rolled oats

2C water

1 banana

2 T organic pure maple syrup

1/4 t sea salt

1t vanilla extract

2 t olive oil

  1. Place all ingredients, except oil, in a blender and blend until smooth.
  2. Let stand a few minutes until batter thickens.
  3. If batter is too thick to pour easily, add some water.
  4. Heat oil in frying pan or skillet.
  5. Pour batter, by 1/4 – 1/2 cup, into pan and cook for 2-3 minutes on each side.
  6. For waffles: Pour into a heated waffle maker and cook for 10 minutes.

Apple Topping

4 large granny smith apples, peeled, cored, and sliced

3 Tbs. sugar

½ tsp. cinnamon

2 tsp. fresh lemon juice

  1. To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Sauté apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.


3 ½ cups flour

1 cup water

1 egg

4 T sugar

5 T butter

1 ½ T yeast

1 tsp salt

1 cup Sugar for rolling

Oil for frying

Mix all dry ingredients add butter, egg and water. Kneed dough for 15 min. Let rest in warm place until dough doubles in size. Twist into shapes. Fry dough until golden brown about 2 min on each side. Roll in sugar and cinnamon.

2015 Fall Session #1 & 2


White Bean Soup

2 tablespoons extra-virgin olive oil, plus more for serving
1 medium onion, finely diced (about 1 cup)
2 medium carrots, finely diced (about 1 cup)
2 ribs celery, finely diced (about 1 cup)
4 cloves garlic, minced on a microplane grater
1/2 teaspoon dried red pepper flakes
1 quart homemade or low-sodium canned chicken broth
2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
1 (3-4 inch) chunk parmesan rind (optional)
2 bay leaves
3 to 4 cups roughly chopped kale or swiss chard leaves
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano for serving



Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.

Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.

Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.



Cheesy Sweet Potato Broccoli Tots

Makes 4 servings

¾ cup rolled oats (gluten-free, if you want)
1 medium sweet potato
1 16-ounce bag frozen broccoli, thawed slightly, coarsely chopped
2 large eggs
½ cup grated Parmesan cheese

Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.

Pierce the sweet potato all over with a fork, then wrap it in a damp paper towel and microwave on high until it’s soft and cooked through, about 6 minutes. Let it cool for at least 2 minutes before peeling.

Pulse the oats in a food processor fitted with the blade attachment until they’re a coarse meal. 

Beat the eggs with a fork in a medium mixing bowl. Use your hands to peel the sweet potato, then discard the skin and add the sweet potato to the beaten eggs. Use the fork to mash the sweet potato and mix it with the eggs. Add the pulsed oats, chopped broccoli, and grated cheese, and mix everything together until thoroughly combined.

Use your hands to form about 1 ½ tablespoons of the mixture into a tot shape. Repeat until all the tots are formed, lining them up on the parchment-lined baking sheet as you go. 

Bake in the preheated oven until golden brown and cooked through, 25 to 30 minutes, rotating the baking sheet halfway through.

Let them cool slightly, then serve.


Homemade Ketchup

  • 3(0.46 lb) cans tomato purée
  • 58cup of sugar
  • 12cup water
  • 58cup vinegar
  • 1teaspoon salt
  • 14teaspoon onion powder
  • 1garlic clove finely diced
  •  In a small pan add water and vinegar and dissolve the sugar.
  1. When sugar is dissolved add the rest of the ingredients and let simmer for about 20 minutes.
  2. Don’t taste it when it’s warm, it horrible when it’s warm. Let chill in fridge.


    For the Pumpkin  Swirl:

    • 4 ounces (115g) cream cheese, softened
    • 1/2 cup (115g) canned pumpkin puree
    • 1 large egg
    • 2 Tablespoons (25g) sugar
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg

    For the Brownies:

    • 1/2 cup (115g) unsalted butter
    • 2 cups (12 ounces or 340g) semi-sweet chocolate chips, divided
    • 2 ounces (57g) unsweetened chocolate squares, chopped
    • 3/4 cup (150g) granulated sugar
    • 1/4 cup (55g) packed brown sugar
    • 1 teaspoon (5ml) vanilla extract
    • 3 large eggs
    • 3/4 cup (94g)  all-purpose flour
    • 2 Tablespoons (11g) unsweetened cocoa powder
    • 1/4 teaspoon kosher salt


    1. Pre-heat oven to 350°F. Line an 8″ x 8″ pan with aluminum foil and lightly grease.  Set aside.
    2. Make the Pumpkin Swirl mixture: Beat together*see headnote the pumpkin swirl ingredients until smooth (cream cheese, pumpkin puree, egg, sugar, ginger, cinnamon, and nutmeg). Set aside.
    3. Make the Brownie Batter: In saucepan, melt the butter, 1 cup of the semi-sweet chocolate chips, and unsweetened chocolate on medium heat. Stir frequently so the chocolate and butter melt and combine evenly, about 5-7 minutes.
    4. Remove the pan from the heat and pour the chocolate mixture into a large mixing bowl (use a rubber spatula to make sure you get all of the chocolate out of the saucepan).  Allow the mixture to cool slightly, 5-10 minutes.
    5. Gently whisk in the granulated sugar and brown sugar into the chocolate mixture. Whisk in the vanilla, then the eggs, slowly one at a time, until the mixture becomes smooth.
    6. In another bowl, whisk together the flour, cocoa powder and salt. Fold the flour mixture into the chocolate mixture. Once the dry ingredients are combined into the batter, fold in the remaining 1 cup of chocolate chips.
    7. Gently pour the brownie batter into the prepared baking pans. Make sure to use a rubber spatula to scrape all the sides of the bowl.
    8. Place big dollops of the pumpkin swirl over the brownie batter. Use a butter knife and cut through the pumpkin swirl and the batter, creating a marbled look.
    9. Bake the brownies for about 40 minutes, or until the brownies start to pull away from the edges and the center of the brownie is cooked. Insert a toothpick in the center of the brownies to test doneness. If the toothpick comes out dry, the brownie will be cakey. We like our brownies fudgey, so when the toothpick comes out of the center with a few moist crumbs on it, then we know it’s our perfect fudgey texture.
    10. Allow the brownies to completely cool before lifting the brownies out of the pan. Cut into squares

    Pumpkin Cake

    1/2 C butter melted

    2 Eggs

    2 C self rising flour

    2/3 C milk

    1 C sugar

    1 teaspoon vanilla

    3 tablespoon oil

    3 drops of orange food coloring

    Stir all ingredients in one bowl. Bake in miniature Bundt pans at 350 for 20 mins or until toothpick comes out clean. Makes 6

    Mix powder sugar and water together for glaze. Cool cakes and pour glaze over cakes.

    Oatmeal Chocolate chip cookies


    • 2 cups rolled oats, (not quick-cooking)
    • 1/2 cup whole-wheat pastry flour, (see Ingredient Note)
    • 1/2 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 4 tablespoons cold unsalted butter, cut into pieces
    • 2/3 cup granulated sugar
    • 2/3 cup packed light brown sugar
    • 1 large egg
    • 1 large egg white
    • 1 tablespoon vanilla extract
    • 1 cup semisweet or bittersweet chocolate chips
    1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
    2. Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined”the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips.
    3. With an ice cream scoop, scoop on to a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
    4. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

    Apricot-Rosemary Streusel Bars

    3 cups all-purpose flour
    1 cup granulated sugar
    2 teaspoons snipped fresh rosemary
    1 teaspoon baking powder
    1 teaspoon salt
    1 cup cold butter, cut up
    2 15 ounce cans unpeeled apricot halves in light syrup
    ¾ cup granulated sugar
    2 tablespoons cornstarch
    1/3 cup water
    2 tablespoons butter
    ¼ teaspoon salt
    1 cup powdered sugar
    ¼ teaspoon vanilla
    1 tablespoons milk


    1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil extending the foil over the edges of the pan. Lightly grease foil; set pan aside.

    2. For crust, in a large bowl stir together flour, the 1 cup granulated sugar, the rosemary, baking powder, and the 1 teaspoon salt. Using a pastry blender, cut in the 1 cup butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the flour mixture. Press the remaining flour mixture into the bottom of the prepared pan. Bake for 10 to 12 minutes or until set; set aside.

    3. Meanwhile, drain apricots, reserving 1/4 cup of the liquid. In a medium saucepan combine the reserved liquid, drained apricots, the 3/4 cup granulated sugar, the cornstarch, the water, the 2 tablespoons butter, and the 1/4 teaspoon salt. Cook and stir over medium heat until mixture is thick and bubbly; cook and stir for 1 minute more. Spoon apricot mixture evenly over crust in pan. Combine reserved flour mixture and pine nuts; sprinkle over apricot mixture.

    4. Bake about 30 minutes or until filling bubbles around the edges and topping is light brown. Cool in pan on a wire rack.

    5. For icing, in a small bowl stir together powdered sugar, vanilla, and 1 tablespoon of the milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches a smooth drizzling consistency. Drizzle icing over uncut bars. Let stand until icing is set. Use foil to lift uncut bars out of pan and transfer to a cutting board. Cut into bars.



Dec 14 Appetizer Class (2016)

Sausage and Blue Cheese Crescent Cups


1 box (9 oz) frozen chopped spinach

1/2 lb bulk spicy pork sausage

1/3 cup finely chopped onion

1/4 Teaspoon fresh Rosemary

1 can Pillsbury™ refrigerated Crescent Dough Sheet

1 1/4cups crumbled blue cheese (5 oz)

1/4 tsp nutmeg

salt and pepper to taste


Asian Lettuce Shrimp Wraps

1 Head Boston lettuce

1 LB med shrimp


1 TBS Olive Oil

1 Avocado, sliced into strips

Diced cherry tomatoes

½ Cucumber, sliced into strips

½ chopped fresh cilantro

Peanut Dressing

1 bottle of Asian Sesame Dressing

½ cup peanut butter


Sauté shrimp with salt, pepper in oil. Assemble cooked shrimp in lettuce cup with cucumber and avocado. Drizzle with dressing


Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

1 French Baguette

¼ Cup olive oil

¼ Lb Prosciutto

¼ Lb Brie

Fresh Cranberries

1 orange zest

¼ cup Balsamic Vinegar

2Tbs brown sugar


Cook down sugar with Balsamic. Toast bread with oil. Top with Brie, Prosciutto, Cranberry and drizzle with Balsamic glaze.

2016 Spring Session #2

Banana cinnamon Streusel Bread
• 3 ripe bananas, peeled and mashed
• 1/2 cup vegetable oil
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons buttermilk or milk
1. Preheat oven to 325 degrees and grease one loaf pan
2. Mix sugar, oil, egg, vanilla, buttermilk, and bananas in a mixing bowl. Combine completely.
3. Add in flour, soda and salt.
4. Pour into the pan.
Making the Streusel
1/2 c brown sugar
1/2 teaspoon cinnamon

Amounts are approximate. Pour 1/2 batter into pan and sprinkle half streusel mixture. Then add balance of batter and sprinkle remaining Streusel on top. Bake.


1 cup HERSHEY’S Syrup
1 cup MOUNDS Sweetened Coconut Flakes (optional)
2 teaspoons vanilla extract
1¬1/4 teaspoons baking soda , divided
2 ¬3/4 cups all¬purpose flour
3 eggs
1 cup buttermilk or sour milk *
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine , softened
2 cups sugar

DIRECTIONS Follow our easy step by step directions for a tasty result 1. Heat oven to 350°F. Grease and flour 12 ¬cup fluted tube pan or 10 ¬inch tube pan.
2. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, l teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
3. Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to remaining vanilla batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.
4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean.
Cool l5 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired. Makes 12 servings.


Spinach Roll Ups

  • 12 uncooked lasagna noodles
  • 2 eggs, lightly beaten
  • 2-1/2 cups ricotta cheese
  • 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • Homemade quick sauce: recipe to follow

 Cook lasagna noodles according to package directions; drain. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, pepper. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.

 Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 

Homemade Quick Sauce

1 28 oz Can of crushed tomato

1 6 oz can tomato paste

1 small Vidalia onion dice

1 clove of garlic finely crushed

Pinch of salt

1 tablespoon fresh oregano finely chopped or dry

1 tablespoon fresh parsley finely chopped

1 tablespoon fresh basal finely chopped

Heat pan with tablespoon of olive oil. Add garlic, onions and saute for few mins. Add crushed tomato sauce, can of paste, pinch of salt, parsley and oregano. Cook till sauce is heated thur, add basil. Use over pasta 


Homemade Yellow Cake Recipe

1 C Sugar
2 C flour
2 t baking powder
1/2 t salt
1/2 C butter
3 large eggs
2 t vanilla
3/4 C milk
Preheat oven 350. Grease cake pan or line cupcake holder. Whisk flour, baking soda and salt
together in a bowl. In a seperate bowl beat the butter and sugar until fluffy. combine the eggs in the butter and sugar mixture, one at a time, continually stiring.  Add the milk and vanilla and then
using a mixer, combine the wet and dry ingredients. Mix until batter is smooth.
Pour into pans and bake  30 to 25 test for doneness. if cake or cupcake springs back when touch batter is done or place a toothpick into cake. If it comes out clean cupcakes are done.

Fall 2016 Session 1

Pumpkin Popcorn Soup-Week 1

3 tablespoons unsalted butter
2 medium leeks (white and light green parts), thinly sliced and well rinsed
2 cloves garlic, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoons curry powder
2 1/2 cups plain popped popcorn
1 quart chicken stock
1 cup canned pumpkin puree
1/2 cup heavy cream
Juice of 1 lime (about 2 tablespoons)
Kosher salt

In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter.
Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.
Puree the soup with a hand blender or in batches in a countertop blender. Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

Creamy Biscuits

2 cups all-purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream (divided)
Prep and preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8×8-inch pan. Preheat oven to 425°F.
Mix the dry ingredients: In a medium bowl, whisk together dry ingredients until combined. Add the cream: Pour in all but 1/4 cup of the cream. Stir until the dough is shaggy, then add the remaining cream and stir to combine. Next knead the dough on a well-floured work surface for about 30 seconds, just until it all comes together.
Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan. Bake for 15 to 18 minutes, until golden.

Apple Cream Cheese Crumb Muffins-Week 2

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup white sugar
2 eggs
1 teaspoons vanilla
1 cup chopped apples

Cream Cheese Center:
6 ounces cream cheese, softened
¼ cup sugar
1 egg yolk
Crumb Topping:
⅓ cup light brown sugar, packed
1 teaspoon ground cinnamon
¼ cup butter, melted
⅔ cup all-purpose flour

Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners. In a medium sized bowl mix flour, baking powder, baking soda, and salt. Set aside.
In a large bowl beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples and walnuts. Gradually add in the flour mixture and mix until combined. Add 1 tablespoon into the bottom of the muffin liners.

To make the cream cheese mixture: Beat together cream cheese, sugar and egg yolk until smooth. Put about 1 tablespoon on top of the bottom of the dough in the liners. Top the cheesecake layer with the rest of the dough and fill to the top.

To make the crumb topping: Add the brown sugar, cinnamon, and butter to a small bowl and mix. Add the flour until it starts to become crumbs. Top the muffins with the crumb mixture and lightly press into the top.

Bake for 20 minutes or until toothpick inserted into the center comes clean and the tops are lightly brown. Let them sit for 5 minutes and then remove to a wire rack to cool.

Butternut Ziti Chicken-Week 3

2 tablespoons unsalted butter
1 lb chicken breast diced
1/2 Vidalia onion diced
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
Kosher salt
1 1/4 cups low-sodium chicken broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
½ lb box of pasta
3/4 cup grated parmesan or Pecorino Romano cheese

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the chicken, and squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, onion, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes. . Meanwhile boil pasta. Cook until the pasta are just tender, about 6 minutes.
Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes Uncover and stir in pasta, 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

Mini Pumpkin Tarts-Week 4

1 (15ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Pie Crust

One pie/tart or 8 mini
1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water

Preheat oven to 425 degrees F. Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.) Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in tart recipe of your choice.
Meanwhile whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Roll out crust according to size of your mini tart pan. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.

Quick Turkey Chili-5

1 tablespoon olive oil
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
5 scallions, sliced (white and green parts separated)
Kosher salt
1 pound ground turkey
1/2 c jelly (I used mixed jelly)
1 28-ounce can diced fire-roasted tomatoes
3/4 cups low-sodium chicken broth
1 15 -ounce can white beans(cannelloni)

Heat the oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute. Add the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes.
Stir in the jelly, tomatoes, chicken broth, beans into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt.

Chili Cornbread Bowls for Chili

2 1⁄4 cups flour
1 1⁄4 cups cornmeal
4 teaspoons baking powder
3⁄4 teaspoon chili powder (optional)
1⁄2 teaspoon salt
¼ C sugar
2⁄3 cup butter
1 1⁄2 cups milk
2 1⁄4 cups flour (whole wheat works well)
1 1⁄4 cups cornmeal
4 teaspoons baking powder
3⁄4 teaspoon chili powder
1⁄2 teaspoon salt
2⁄3 cup butter
1 1⁄2 cups milk
Preheat oven to 425F. Mix dry ingredients together. Cut in butter, then add milk to make a soft dough. Let sit 10 minutes.Meanwhile, turn 8 soufle bowls upside down or muffin tins and wrap foil onto the outside. Grease well. Divide dough into 8 equal pieces and shape each over a bowl. Bake for 20-30 minutes. Let cool for a few minutes to let the bowls harden. Lift bowls off with foil, turn right-side-up, and fill with chili.

Carmel Cake-week 6

3 medium – apple
1 medium – zucchini
2 teaspoon – cinnamon
1 teaspoon – sugar
1/3 cup – brown sugar
1/3 cup – sugar
1/2 cup – butter, unsalted
2/3 cup – Greek yogurt, plain
1 1/2 teaspoon – vanilla extract
3 large – egg
2 1/3 cup – flour
1 1/2 teaspoon – baking powder
1/2 teaspoon – salt
4 tablespoons of butter unsalted
1/2 cup – brown sugar
1 tablespoon – milk
1/2 teaspoon – vanilla extract
Preheat oven to 350* F and pre-grease a 3 quart baking dish. In a small bowl, mix chopped apples, grated zucchini, cinnamon, and 1 teaspoon of sugar together. Set aside.

Winter 2017 Session 1

 Too Good 2 b true Crumb Cake-Week 1

2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
3/4 cup water
1 teaspoons vanilla
1/2 cup butter, softened
3 eggs

1 1/3 C Packed Brown sugar
1 T ground cinnamon to taste
1 T vanilla extract
1 1/2 butter
4 1/2 C all purpose flour
1 T confectioner sugar for dusting

Mix together the first four ingredients. In another bowl mix the water, vanilla, butter and eggs. Add to the dry ingredients and mix with a hand mixer for about 2 mins. Put into cake pan.

Bake in the oven until the edges of the cake are light brown and the middle of the cake is slightly gooey, about 15 to 17 mins. While the cake is baking prepare the topping. Mix brown sugar, cinnamon, vanilla extract, butter and flour together until it forms medium crumbs. Remove cake from oven and press 3/4 of the crumb topping onto the top of the almost baked cakes.

Place back into oven and bake for 10 to 12 mins more. Until topping is slightly brown and cake is cooked

Chicken Kale Soup

3 tablespoons olive oil
2 cups sweet Vidalia onion, peeled and diced small
1 cup celery, sliced thin (about 2 stalks)
2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
4 garlic cloves, peeled and finely minced
64 ounces (8 cups) low-sodium chicken broth
3 to 4 cups shredded cooked chicken (use about 1 whole store bought rotisserie chicken to save time)
two 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoons salt, or to taste
1 teaspoon black pepper, or to taste
leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
1 cup zucchini, diced small (from about 1 medium zucchini)
1 tablespoon lemon juice, optional (brightens up the flavor)

In a large stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.

Add the garlic and sauté for another 1 to 2 minutes. Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.

Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.

Chai Apple Oatmeal Muffins-Week 3

1 3/4 cups whole wheat pastry flour or white whole wheat flour
1/2 cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon cloves
1 cup unsweetened applesauce
3 tablespoons melted and cooled coconut oil (or olive oil or melted butter)
1/4 cup pure maple syrup
1 egg, at room temperature
¼ cup almond milk
1 teaspoon vanilla extract
1 medium SweeTango Apple, peeled, cored and finely chopped (about 1 cup chopped apple)

For the glaze:

2 tablespoons powdered sugar
2 tablespoons low fat cream cheese
1/2 teaspoon vanilla extract
1-2 teaspoons unsweetened almond milk
¼ tsp vanilla extract

Preheat oven to 350 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with muffin liners. If you line with muffin liners, make sure to spray the inside of the liners with nonstick cooking spray as these are lowfat muffins and will stick if the liners are not greased.

In a large bowl, whisk together flour, oats, baking soda, salt and spices. Set aside.

In a separate large bowl, add applesauce, oil, maple syrup, egg, almond milk and vanilla; mix until well combined. Add wet ingredients to dry ingredients and mix until just combined. Fold in the apple pieces. Divide batter evenly, filling each muffin cup about 3/4 of the way full. Sprinkle a few oats on top of each muffin to add a little beauty. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Transfer to a wire rack to cool for 5 minutes, then remove muffins and transfer to wire rack to cool completely.

Once muffins are cooled, make the glaze by mixing together the powdered sugar, cream cheese, vanilla, almond milk and vanilla bean. If necessary, add in a little bit more milk, you want it to be glaze-like consistency. Drizzle evenly over warm muffins! Makes 12 muffins total.

Chickpea Burgers Baked with Yogurt Sauce (makes 4 burgers)-Week 5

2 tablespoons olive oil, divided
1 small onion, finely diced
1 carrot, peeled chunked
2 cloves garlic
1/2 cup fresh parsley
1 1/2 cups chickpeas, rinsed and drained
1/2 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon cumin

Preheat oven to 400 degrees. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add onion and sauté, stirring occasionally, for 5 minutes until soft and translucent. Remove from heat and place in a large bowl.

In a food processor, blend carrot, garlic, parsley, and chickpeas until smooth. Add chickpea mixture to bowl with onions and mix to combine. Add bread crumbs, salt, coriander, and cumin, and mix until fully combined.

Lightly grease a baking sheet. Form chickpea mixture into four patties about 3 inches across and 1/2-inch thick. Place on prepared baking sheet and use a pastry brush to brush patties with remaining 1 tablespoon olive oil. Bake 15 to 20 minutes, or until beginning to turn golden brown.

Tahini sauce

½ cup low-fat plain yogurt
2 tablespoons tahini
1 tablespoon lemon juice
⅓ Cup chopped flat-leaf parsley
¼ teaspoon salt

Mix all ingredients together, and add to burgers.

Italian Knot Cookies-Week 6

I6 eggs
3/4 c. oil
1 c. sugar
1/4 tsp. salt
1/2 oz. almond extract
4 c. flour
4 tsp. baking powder (sift with flour)

Mix eggs, oil, salt, sugar and almond. Add 4 cups flour or more until dough is soft but doesn’t stick to your hands. (For every cup of flour, use a teaspoon baking powder.) Depending on size of eggs, it may take 5 1/2 or 6 cups flour.

Roll into a long pencil shape. Shape pieces of dough about 2 inches apart into knot shape. Place on greased and floured cookie sheet. Bake for 10-12 minutes. Cookies should not brown on bottoms. Bake in 375 degree oven.


2 c. powdered sugar
1/2 tsp. salt
1/4 c. milk or enough to make it thin
1/2 tsp. anise extract
Candy sprinkles

Mix all ingredients for a glaze except sprinkles. Dip cookies by hand while still hot and sprinkle with the candy sprinkles. (Makes about 5 dozen.) Glaze and sprinkle about 4 at a time. Glaze dries quickly.

Winter Session II Recipes (2017)

Veggie Quiche

1 (9 inch) unbaked deep dish pie crust
1 tablespoon olive oil
1/2 cup sliced onion
1/2 cup chopped green bell pepper
1/2 cup mushrooms, sliced
1/2 cup chopped zucchini
1 large tomato, sliced

2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Preheat oven to 400 degrees F (200 degrees C).Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.Whisk eggs, milk, salt, and pepper together in a small bowl. Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Red Velvet Pancakes with Cream Cheese Drizzle

1 (4 ounce) package cream cheese, softened

1 cup confectioners’ sugar, sifted

1 teaspoon vanilla extract

1 tablespoon milk, or as needed

1 1/2 cups all-purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

1 tablespoon unsweetened cocoa powder

1 teaspoon salt

2 eggs

1/4 cup milk

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

2 teaspoons red food coloring

1/4 cup melted butter

Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.

Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.

Banana Bread Doughnuts and Honey Yogurt Glaze

1/3 cup oat flour

1/2 cup whole wheat flour

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

2 medium bananas, mashed

1 large egg

1 medium apple, peeled and grated

1/2 teaspoon vanilla extract

1/2 cup non-fat Greek yogurt

Preheat the oven to 350F. 2. In a bowl, combine the dry ingredients then stir in the bananas, egg, apple, and vanilla extract. Use a mixer to incorporate everything. . Lightly coat a doughnut pan with cooking spray or vegetable oil and ladle the batter in. Place in oven for 20-25 minutes, or until a toothpick comes out clean. Remove the doughnuts and let them cool on a wire rack.

While cooling, mix together the yogurt and honey in a small bowl. Once completely cooled, dip the top of each doughnut into the yogurt mixture, making sure to coat the entire top. Sprinkle the chopped walnuts on top.

 Italian Knot Cookies

3/4 Cup Melted butter

3/4 Cup Sugar

3 Eggs

1 tsp Vanilla

4 Cups Flour

6 tsp Baking powder

1 Pinch of salt

1/4 Cup Warm water


2 Cups Powdered sugar

1/2 tsp Anise

1 Pinch of salt

In a mixer, add melted butter, sugar, eggs, and vanilla. Mix the flour with the baking powder and salt. Change to dough hooks and add flour mixture. Add the warm water and mix until it forms a smooth dough. Make 11/2 inch balls with dough. Roll balls out to about 4 inch worms. Bring one end over the other, then underneath and through the middle, like a knot. Place on baking sheet, four rows of four. (16 cookies on each sheet). Bake in 350* oven for 13 – 15 min. Let cool before icing. To Ice: Mix all ingredients together in a bowl. Add a little water until desired consistency. Dip cookie upside down into icing, then turn over


1cup water

1cup milk

1large egg

3cups all-purpose flour

2tablespoons baking powder

1teaspoon salt

2teaspoons sugar

1pinch nutmeg

4 -6cups vegetable oil (for frying)

Confectioner sugar

Combine the water, milk and egg in a large mixing bowl and mix well. Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth. Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF. Drop the batter by spoonful into the hot oil and fry, turning two or three times, until they are golden brown and puffy. Drain on paper towels and place in brown paper bag with confectioners’ sugar and shake to coat.

Apple Compote

1/4 cup unsalted butter

1/2 cup pecans

3 Granny Smith apples – peeled, cored, and chopped

2 tablespoons white sugar Water

1 pinch salt

1 teaspoon vanilla extract

Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar. Stir water and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add toasted pecans.

Spring Session I Recipes (2017)

Sweet Potato Stew with Chicken and Kale – Week 1

½ tablespoon olive oil

1 diced onion

½ cup diced celery

½ cup diced carrots

½ c of dice mushrooms

3 medium skinless, diced sweet potatoes

¼ cup Chicken Broth

2 quarts water

3 cups fully cooked, pulled roasted chicken

4 cups raw chopped kale

1 teaspoon coarse black pepper

Pinch of salt to taste

In a large pot, with oil on medium high heat, sauté onion, celery and carrots for 3 minutes.

Add sweet potatoes, mushrooms and sauté for 3 minutes.

Add Roasted Chicken Base and water, stirring until base dissolves. Bring to a boil. Let simmer for 10 minutes or until sweet potatoes are soft.

Add chicken, kale and black pepper. Let simmer for 5 minutes.

Strawberry Turnouts – Week 2


1 1/2 cups fresh strawberries, diced

1 teaspoon lemon juice

1/2 cup sugar

1/2 cup water, divided

2 tablespoons cornstarch


1 tablespoon sugar

1/2 teaspoon salt

1 1/2 cups flour

1/3 cup ice cold butter, cubed

3 tablespoons lard or coconut oil

1/4 cup ice cold water


2 tablespoons milk

2/3 cup powdered sugar

1 teaspoon vanilla extract

pinch of salt

1. Combine strawberries, sugar, lemon juice, and 1/4 cup of water in a medium sauce pan and bring to a boil over medium high heat. Cook for 6 to 8 minutes or until berries have softened and broken down, stirring occasionally. Whisk cornstarch and 1/4 cup of water in a small bowl and add to the mix. Reduce heat to low and simmer until thickened. Remove from heat and cool.

2. Preheat oven to 350 degrees F (180 C) and line a tray with parchment.

3. Combine flour, sugar, and salt in a food processor or large bowl and mix well. Cut in butter and lard until mixture is fine and crumbly. Slowly add ice water and mix until a dough forms.

4. Roll out on lightly floured surface into a layer about 1/8 inch thick. Cut into 4- 5 inch squares (or any size and shape you would like.) Spread about 2 tablespoons of filling on one corner, leaving about 1/4 inch for sealing, and brush edge with water. Fold the opposite corner over filling and press down to seal. Poke holes with a knife to vent and place turnovers on prepared tray and bake for 12 – 16 minutes or until edges are golden brown.

5. Mix ingredients for icing and drizzle over turnovers when cooled then allow to dry before serving.

Cali Bitez – Week 3

1 head of cauliflower

2 large eggs

1 c. shredded mozzarella

1/4 c. shredded Parmesan

3 tbsp. finely chopped fresh basil

1 tbsp. garlic powder

kosher salt

Freshly ground black pepper

1/2 c. marinara

1/4 c. mini pepperoni

Preheat oven to 400 degrees F. Grate cauliflower on the small side of box grater to form fine crumbs. Transfer to a large bowl. Add egg, 1/3 mozzarella, Parmesan, 2 tablespoons basil, and garlic powder and season with salt and pepper. Form into small patties (they will be wet) and place on a greased baking sheet. Bake until golden, 20 minutes.

Top each cali patty with a thin layer of marinara, remaining mozz, and mini pepperoni and bake until cheese melts and pepperoni crisps, 5 to 7 minutes more. Garnish with remaining basil and serve.

Marinara Sauce

1 onion diced

1 garlic minced

1 can crushed tomato (28 oz)

¼ cup extra-virgin olive oil

Pinch crushed red pepper flakes

1 teaspoon kosher salt

1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic and onions. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano (if using) and salt. Stir. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.


Choco Cad Cookies – Week 4

8 ounces (good quality) semisweet chocolate, chopped

2 large eggs

1 tsp vanilla extract

5 Tbsp butter, room temperature

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 cups all-purpose flour

1/4 cup unsweetened baking cocoa

1 tsp baking powder

1/4 tsp salt

2 cups mini Cadbury eggs, roughly chopped

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silpat liners.

2. Melt the chocolate in your microwave or double boiler until smooth and melted (careful not to burn or overheat it!). Add butter and sugars to a medium-size bowl and cream together. Add eggs, beating after each addition. Add vanilla. Pour in the melted chocolate and beat until well combined, scraping down the bottom and sides of the bowl.

3. Mix dry ingredients together. Add to the chocolate batter and mix just until combined (don't over mix).

4. Roughly chop the Cadbury eggs. Add them to the batter (I like to reserve a handful to put on top of the cookies when they come out of the oven) and stir gently to combine. Spoon the dough into large 1 1/2 inch balls and place on cookie sheet.

5. Bake for about 10 minutes, or until the edges of the cookies are barely set. Don't be tempted to over-bake them– they may look a little doughy, but they'll harden as they cool. Remove from the oven and allow them to cool on the baking sheet for 5 minutes (this is when I gently add my extra Cadbury egg pieces). Then transfer to a cooling rack to cool completely.

Spring Vegetable Soup – Week 5

1 tablespoon vegetable oil

1/2 cup chopped onion

1 clove garlic, minced

1 medium potato, peeled and chopped

1/2 cup chopped broccoli

1/2 cup frozen corn

1/2 cup torn spinach1/2 cup chopped fresh mushrooms

1/2 cup chopped carrots

1/4 cup chopped cabbage

2 (32 fluid ounce) containers chicken broth

6 ounces egg noodles

1 cup canned white beans

Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.

Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.


Lemon Crumb Cake – Week 6

1 3/4 cups all-purpose flour

3/4 cup packed light-brown sugar

1 teaspoon coarse salt

6 ounces (3/4 cup) cold unsalted butter


5 Meyer lemons, cut into paper-thin slices, ends discarded

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons coarse salt

4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan

1 cup granulated sugar

3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)

2 large eggs

1 teaspoon pure vanilla extract

1 cup sour cream


1 cup confectioners' sugar

3 to 4 tablespoons Meyer lemon juice

Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).

Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.

Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.

Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.

Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.

Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes.

Cancellation/Refund Policy

All sales are final, no refunds are given for weather delays, or other reasons. We will provide you with a credit that can be used for a future event if you provide 24-hour notice of cancellation.

Allergy Warning:

Unfortunately we cannot accommodate those with allergies to some foods. We do use peanuts and products that may contain or have been made in facilities that process peanuts. We cannot make considerations for other foods as well.

CONTACT US: (201)-447-2665 | 223 Chestnut Street | Ridgewood, NJ 07450
© Copyright 2018 Ridgewood Culinary Studio, LLC

Site Designed by