Life's Pleasures and More: Recipes to Remember

Good home cooked meals are one of Life's Pleasures that everyone enjoys.

Grilled Fruit Kebabs with White Chocolate Drizzle

Ingredients:

1 cup blackberries
1 cup chopped strawberries
2 cups chopped pineapple
Other fruit if desired (kiwi, peaches, and bananas would all work great!)
1 cup white chocolate chips
1 tablespoon vegetable oil
Skewer sticks, for assembly

Instructions:

1. Preheat your grill to medium high heat (you can also use an indoor grill such as a foreman grill). Spray with nonstick spray.
2. Assemble your kebabs as you like them, layering the fruit on the kebab skewers.
3. Grill each kebab for approximately 5 minutes. The fruit will soften and you will see grill marks. You can eat them at any point, so grill however you see fit!
4. Microwave the chocolate in a microwave safe bowl in intervals of 20 seconds until its melted. Add the vegetable oil and stir. This just serves to thin the chocolate to make it easier to drizzle on the fruit.
5. Drizzle the kebabs with white chocolate and serve!

Easter Egg Chicks

Yield:1 dozen

12 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup shredded Parmesan cheese
2 teaspoons finely chopped onion
1/2 teaspoon curry powder
1/2 teaspoon prepared mustard
1/8 teaspoon pepper
3 stuffed olives
1 small sweet red pepper

Cut a thin slice from the bottom of each egg so it sits flat. Cut a zigzag pattern a third down from the top of each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir until well blended. Spoon yolk mixture into the egg white bottoms; replace tops.
Cut olives into slices for eyes. Cut 12 small triangles from red pepper for beaks. Gently press the eyes and beaks into egg yolk filling. Refrigerate until serving.

Carrot Cake Cheesecake

Half carrot cake, half plain cheesecake, this hybrid dessert is a slice of heaven.

INGREDIENTS:Cooking spray, for pan

FOR THE CARROT CAKE

1 1/2 c. all-purpose flour

1 c. sugar

1 tsp. cinnamon

1 tsp. kosher salt

1 tsp. baking soda

3/4 c. canola oil

2 large beaten eggs

1 1/2 c. grated carrots (from 1 large)

1/2 c. raisins

1/2 c. chopped pecans or walnuts

FOR THE CHEESECAKE

2 8-oz. packages cream cheese, at room temperature

3/4 c. sugar

1/4 tsp. kosher salt

1 1/2 tbsp. all-purpose flour

1/2 tbsp. vanilla extract

2 large eggs

1/2 c. sour cream

FOR THE FROSTING

1 c. powdered sugar

4 tbsp. softened butter

4 oz. softened cream cheese

1/2 tsp. vanilla extract

Chopped pecans or walnuts, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F and grease a 9" springform pan.

2. Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt, and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins, and nuts and mix until combined.

3. Make cheesecake mixture: In a stand mixer fitted with the paddle attachment or in a large bowl with hand mixer, beat cream cheese and sugar until smooth. Stir in salt and flour.

4. Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.

5. Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.

6. Bake until center is only slightly jiggly, 1 hour.

7. Let cool completely, 1 hour, then transfer to the fridge to cool at least 4 hours and preferably overnight.

8. When ready to serve, make icing: Beat powdered sugar, butter cream cheese, and vanilla until smooth.

9. Frost cheesecake, then garnish with pecans or walnuts and chill 10 minutes before serving.

Ham and Cheese Breakfast Casserole

Ingredients:
18 (1 ounce) slices white bread, cubed

8 ounces cooked ham, cubed
2 cups shredded Cheddar cheese
1 1/2 cups diced Swiss cheese
6 eggs
3 1/2 cups milk
1/2 teaspoon onion powder
2 cups crushed cornflakes cereal
1/2 cup butter, melted

Prep 30 m
Cook 40 m
Ready In 9 h 15 m

Directions:
Lightly grease a 9x13 inch baking dish.
Line the bottom of the dish with half the bread cubes.
Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.
In a bowl, beat together the eggs, milk, and onion powder.
Pour evenly over bread.
Cover, and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, blend the crushed cornflakes and melted butter.
Spread evenly over the casserole.
Bake 40 minutes in the preheated oven, or until bubbly and golden brown.
Let stand 5 minutes before serving.

Basic Bulgogi

Servings: 4

Ingredients: ¼ pear, grated 1 garlic clove, grated 2 tablespoons soy sauce 1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes 1 tablespoon grated peeled ginger 1 tablespoon light brown sugar 1 tablespoon toasted sesame oil 1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs 2 tablespoons vegetable oil, divided Kosher salt Sliced scallions (for serving)

Preparation: Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.   Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt.   Serve topped with scallions.

Layered Banana Split

Ingredients:

2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Chocolate syrup
Maraschino cherries (optional, but encouraged!)
Nuts (optional)

Directions:
Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter.
Stir the mixture until it’s evenly moist.
Then, dump the crumbs into your baking dish and press them into an even layer.
Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed.
Mix together until fluffy and light.
Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip.
Once the mixture is completely combined,
remove your baking dish from your refrigerator and evenly spread the cream cheese mixture
on top of the graham cracker crust.
Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly.
It doesn’t matter which fruit you put in first.
Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk.
Whisk for a few minutes until the pudding starts to thicken.
Then, use a rubber spatula to spread the pudding over the fruit layer.
Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible.
Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer.

Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.

Triple Ginger Teriyaki Shrimp Stir Fry

Ingredients :
Shrimp (as much as you’d like)
1 zucchini sliced
Couple handfuls of green beans trimmed and halved
Rice
Triple Ginger Teriyaki (Kikkoman)
Olive oil

Instructions:
Start cooking your rice, as the meal itself only takes about 5-10 mins.
Prep your veggies.
In a pan on medium high, heat oil, add veggies.
Cook for about 4 minutes.
Add your shrimp.
Cook for about another 2-3 minutes.
Heat your sauce either in your pan or in the microwave.
I tend to like the microwave because then I didn’t end up using so much.

COMBINE, ENJOY!

Chicken Fajitas

Ingredients for chicken fajitas:

1 pound Fresh Chicken Breasts, sliced thinly

2 tablespoons fresh cilantro
2 teaspoons extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon hot sauce (optional)
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Juice of half a lime

For the Peppers and Onions:
2 teaspoons extra virgin olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 of a yellow onion, thinly sliced
1 teaspoon chili powder
1/2 teaspoon kosher salt

Directions:
1. In a large bowl combine all of the chicken fajita ingredients minus the lime juice and the pepper and onion ingredients.
2. Toss the thinly sliced chicken in the marinade until coated, cover, and refrigerate for 15-30 minutes.
3. Preheat a 12 inch cast iron skillet over high heat with 2 teaspoons of the oil.
4. When the skillet is hot add in the sliced peppers, onion, chili powder, and 1/2 teaspoon of salt.
5. Saute the peppers and onions for about 4 minutes or until they are golden and have softened slightly.
6. Remove the peppers and onions from the skillet onto a plate and set aside.
7. Add another 2 teaspoons of oil to the hot skillet.
8. Add in the chicken fajita mixture and saute until the chicken is cooked through and no longer pink.
9. Add the peppers and onions back into the skillet along with the juice of half a lime.
10.Cook everything for another minute then serve immediately.

11. Serve the fajitas in lettuce cups or on tortillas and top with pico de gallo if desired.

Maine Steamed Lobster

In a very large pot put 2 inches of salted water and bring to a boil. Put the Lobsters in face first (or they will splash their tails and burn you).Bring back to a boil and start timing according to size of lobster. Weight is per Lobster not total of all Lobsters.

Weight Time

1 1/4 lb. 7-8 minutes
1 1/2 lb. 8-10 minutes
2 lb. 10-12 minutes
2 1/2-3 lb. 12-14 minutes
5 lb. 20-22 minutes

Soft shelled Lobsters take a little less time. Lobsters are done when their shell is bright red. Do not over cook. Test by trying to pull off one of the small legs or an antennae. If it comes off easily then it's done.

Melt some butter. Crack open the shells with Lobster or nut crackers and get the meat out with lobster picks or forks. The best meat is in the claws an tail. Dip in the melted butter and eat.

****Tip****An easy way to get the meat out of the tail is to twist off the tail from the body, then twist off the 2 pairs of outer fins from the end of the tail. Snap off the center fin from the end of the tail which will be the opening that you insert your fork into to push all the meat through the shell and out the other end that you twisted off the body.

New England Steamed Clams

Clean the Clams first.
Rinse them a couple times in a large bowl or in the sink and then let them soak in the water with a generous amount of cornmeal sprinkled on top and a little ground black pepper. Swish them around a couple times during the hour then rinse thoroughly.

The Clams should be closed and not broken. Throw away any dead ones or ones that smell bad. If the neck doesn't retract when you tap on the shell, it's dead.

Put the Clams in a very large pot with a can of beer (or 1 inch of water) and a quartered onion and 1 tsp.-1 tbsp sugar (depending on how many lbs. clams). Bring to a boil then steam on medium heat about 5-10 minutes until clams open. Throw away any that didn't open.

Draw some broth out of the pot and put it in little cups and melt some butter and put that in little serving sizes cups for each person.

Serve the Clams hot in medium size bowls and put a big bowl in the middle of the table for the shells. Take the Clams out of their shell and remove the skin from the neck, dip in broth to wash, then dip in melted butter and eat.

Corn on the Cob

Microwaving corn on the cob with the husk on is fast and easy and keeps the vitamins and flavor in.

Cut the stem and silk ends off the corn to make them fit on the plate and remove some of the loose outer leaves but leave most of the husk on. Put on a plate arranged in a triangle using 1-6 ears of corn.

Microwave on high approx. 2 minutes per ear turning each ear over half way through.

Let stand at least 5 minutes before husking being careful because it will be hot.

Serve with butter, salt and pepper if desired.

Triple Chocolate Cheesecake

Ingredients:

For the Crust: 24 Oreo cookies-finely crushed ¼ cup unsalted butter-melted

For Cheesecake Filling: 2 lbs. cream cheese- room temperature 1⅓ cups powdered sugar 3 Tablespoon cocoa powder 4 eggs- room temperature 10 ounces bittersweet chocolate-chopped

For Chocolate Topping: ¾ cup heavy cream 6 oz. bittersweet chocolate-finely chopped 1 Tablespoon granulated sugar

Instructions:

To make the crust: Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside. Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened. Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.

To make the filling: Melt 10 ounces bittersweet chocolate and set aside to cool. Mix cream cheese and sugar until smooth, mix in cocoa powder. Add the eggs one at a time, mixing on low speed and do not overbeat it. Add melted chocolate and mix on low speed to combine. Pour the filling over the crust and smooth the top. Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes). Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.

To make the topping: In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.Cool and pour over the cheesecake. When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides. This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator. Garnish with chocolate curls (optional)

Best Big, Fat, Chewy Chocolate Chip Cookie

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Ingredients:2 cups all-purpose flour

1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup unsalted butter, melted1 cup packed brown sugar 1/2 cup white sugar1 tablespoon vanilla extract1 egg1 egg yolk2 cups semisweet chocolate chips

Directions:Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.Sift together the flour, baking soda and salt; set aside.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

*****Great Gift Idea*****If you want to send some home baked cookies in the mail for a gift... these work great! Just put them in a plastic covered container with aluminum foil and tissue paper in the container to keep them from bouncing around, wrap with gift wrap and put a bow on it. Put them in a box and stuff some newspaper or tissue paper around it to keep that from bouncing around, mark as Fragile and mail it priority or ship with fedex or UPS (2-3 day shipping for freshness).

Roasted Garlic Cauliflower

Ingredients: 2 tablespoons minced garlic 3 tablespoons olive oil 1 large head cauliflower, separated into florets
salt and black pepper to taste 1/3 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley Prep 15 min. Cook 25 min. Ready In 40 min.
Directions: Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Meatloaf

2 lbs. ground beef (or a mixture of ground beef
and ground pork to equal 2 lbs.)

1/2 cup finely chopped onions

3/4 cup finely chopped green peppers

2 eggs

1 cup bread crumbs

1/2 plus 4 tbsp. spaghetti sauce or ketchup

salt and pepper

Preheat oven 350 degrees.

Reserve 1/2 cup of the spaghetti sauce or ketchup.
Mix remaining ingredients well.
Press very firmly into a 9X5X3 loaf pan.
Spread the reserved 1/2 cup sauce or ketchup on top of the Meatloaf.
Cover with aluminum foil (shiny side down) and trying not to touch the sauce or ketchup with the foil.
Cook in oven 1 hour and 15 minutes.
Take out of the oven, remove foil and let set for 15 minutes.
Take the Meatloaf out of the loaf pan and put it on a platter.

Twice Baked Potatoes

Bake potatoes in the oven or microwave until real soft in the middle when you poke them. Russet potatoes work the best. Cut potatoes in half length-wise. Scoop potatoes out of potato skins, being careful not to break through the skin, and put in a bowl. Arrange potato skins in a baking dish for filling. Add butter, milk and pepper to the potatoes in the bowl and whip with an electric mixer until fluffy and smooth. Fill the potato skins with the whipped potatoes and sprinkle seasoned salt on top. Bake at 400 degrees for 45 minutes.

Cocoa Raspberry Heaven

The perfect beverage for a cozy holiday gathering. Yummy Cocktails That Are The Same As Eating Dessert......... Ingredients: 1 oz. plus 1 tsp. raspberry liqueur (Chambord's nice)  1 oz. white crème de cacao  8 oz. hot chocolate  whipped cream  1 fresh raspberry (optional) Preparation: 1. Pour raspberry liqueur and white crème de cacao in a cappuccino mug. 2. Add hot chocolate and stir. 3. Top with a dollop of whipped cream. 4. Drizzle teaspoon of Chambord on top of the whipped cream. 5. Top with a fresh raspberry.

Shrimp Delight

Melt a stick of butter in the pan. Slice one lemon and layer it on top
of the butter. Put down fresh shrimp, then sprinkle one pack of
dried Italian seasoning. Put in the oven and bake at 350 for 15 min.
Best Shrimp you will EVER taste:)

Spaghetti Sauce with Meat

Saute olive oil, ground pork or sausage and/or ground beef, minced garlic

cloves, chopped onions, salt, pepper, oregano, basil, and 2 bay leaves until

meat is browned. (optional also add chopped green bell peppers if desired.)
Use lots of spices.

Add 1 large can of tomato puree or crushed tomatoes

and 3 small cans of tomato paste and an equal amount of water for the

paste. (Put the water in the paste cans and stir it around to get all paste

from sides and to measure it.)

Simmer 2 hours covered and 1 hour uncovered,skimming the fat from the meat off the top when you see it.

Italian Meatballs

Recipe is per 1 pound meat. You may double or triple the recipe if desired.

1 lb. ground beef or a mixture of ground beef and ground pork to equal 1 lb.

1 slightly beaten egg

1/2 cup seasoned bread crumbs

salt, pepper, garlic, basil to taste

1/2 cup romano or parmesan cheese

1/2 cup finely chopped onion

Bake at 350 degrees in the oven until brown. Check in 20 minutes.

Add the meatballs and grease of meatballs to already simmering sauce and

cook until the grease comes to the top, approximately 1 hour. Skim the

grease off the top of the sauce and remove the meatballs and set them aside.

Lasagna

Recipe has instructions for deep dish and non-deep dish lasagna.

3-16 oz. Ricotta cheese

1/2 cup romano or parmesan cheese

2-12 oz. packages shredded mozzarella cheese

1/4 lb. shredded provolone cheese

3 eggs

salt, pepper, and basil

1 box 16 oz. lasagna noodles

2 tbls. cooking oil
your favorite tomato sauce
italian sausage or meatballs (optional)

Mix the ricotta cheese, romano or parmesan cheese, only 1-12 oz. package

of the mozzarella cheese (save the other for layers), provolone cheese,

eggs, salt, pepper, and basil. Set aside.

Boil lasagna noodles in water with 2 tbls. oil until noodles are flexible. Drain and lay them flat so they don't break while you fix the lasagna.

In a 13X9 inch baking dish layer as follows:

Deep Dish Layers:

sauce