1 Chicken breast, grilled
1 C. Dry Marsala wine
1/2 C. (1 stick) butter
pinch of salt
pinch of black pepper
1/2 C. Mushrooms, sauteed

Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70%.
Several Tbsp. at a time, stir in butter until sauce is creamy.
Add hot sauteed mushrooms.
Pour sauce over grilled chicken before serving.

Servings: 1

1 box dark fudge brownie mix
1/4 C. Kahlua
2 C. prepared chocolate mousse
2 C. real whipped cream
1 oz semi-sweet chocolate shavings

Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.

Line two 9" square baking pans with either parchment paper or wax paper.
Spray bottoms with non-stick cooking spray.
Pour equal amounts of batter into each pan.

Bake at 325°F for 25 minutes, or until a tester inserted in the center comes out clean.
Allow to cool completely.

1 lb Italian sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 x 14½ oz cans diced tomatoes, undrained
2 cloves garlic, minced
1 tsp. salt
2 C. dry lentils, rinsed
black pepper, red pepper flakes, basil, oregano, parsley, thyme, to taste

Brown sausage; drain off fat.
In a large pot combine all ingredients; bring to a boil.
Reduce heat, cover.
Simmer for about 1 hour or until lentils are tender. Add water, if necessary, for desired consistency.

1/2 lb. ground pork
1/2 lb. ground veal
1/2 lb. ground beef
2 large eggs, lightly beaten
1/4 C. grated Parmesan cheese
4 cloves garlic, finely chopped and sauteed
1/3 C. dry bread crumbs
1/4 C. finely chopped parsley
salt and freshly ground pepper
1 cup pure olive oil

Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
Heat the oil in large saute pan over medium-high heat.

Roll the mixture into 1½" balls and fry until golden brown.
(Remove with a slotted spoon to a plate lined with paper towels.)

1/4 C. milk
1/2 C. mayonnaise
1/4 C. grated parmesan cheese
1 tsp. white wine vinegar
1/4 tsp. Worcestershire sauce

Gradually blend milk into mayonnaise.
Mix in cheese, vinegar and Worcestershire sauce. Chill.
Serve on tossed salad greens.

Makes ¾ cup

2 shots vodka
1 shot DeKuyper's Sour Apple Pucker
½ shot Midori
1 slice Granny Smith apple or 1 maraschino cherry

Shake over ice for a full minute or until some crystals appear in the drink.
Strain into a chilled martini glass and garnish with the apple slice or cherry.

Makes one drink.

6 Ears Fresh Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Pepper to Taste

Roast the corn and Poblano chilies on a grill or BBQ and let cool.
Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos.
Combine all the ingredients and season to taste.

Recipe courtesy of: Chipotle Mexican Grill

2 cups frozen corn - fresh would be ideal
1/4 cup chopped cilantro
2 teaspoons finely chopped jalapeno
1 - 2 teaspoons sliced green onion tops
1/2 teaspoon kosher salt
2 teaspoons lime juice

Instructions
If using frozen corn, allow to thaw before preparing salsa. Chopped jalapeno very finely.
If you do not like heat, remove seeds, before chopping.
You may also want to start with 1 teaspoon of jalapeno before adding the second teaspoon.
Add chopped cilantro, salt, and green onion tops. Stir in lime juice. Stir well to mix the salsa together.

1 large ripe avocado, peeled and pitted
2 teaspoons fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 cup onion, finely chopped
2 large cloves garlic, finely chopped
2 large serrano chiles, seeded and chopped
1/4 teaspoon salt

Using fork, mash avocado with lime juice in small bowl. Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.

Makes about 1 cup.

Source: Chef Staci Raymond - Chipotle Mexican Grill, Phoenix, Arizona

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or meat of choice

Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor.
Puree until smooth.
Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.

1 tsp olive oil or butter to equal
2/3 C. white basmati rice
1 C. water
1/2 tsp. kosher salt
2 tsp. fresh cilantro
1 lime

In a heavy 2-quart saucepan heat oil or butter over low heat,stirring occasionally until melted.
Add rice and lime juice, cook, stirring, 1 minute.
Add water and salt and bring to a boil.
Cook covered over low heat until rice is tender and water is absorbed, about 25 minutes.

Fluff rice with a fork.

2 1/2 cups Bisquick backing mix
1 cup finely grated cheddar cheese
3/4 cup milk
2 tablespoons melted butter
1/8 teaspoon garlic powder

Brush on top
1/2 cup melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
Dash salt

Preheat oven to 400 degrees.
Combine Bisquick with cheddar cheese, milk, 2 tablespoons butter (that has been melted in microwave), and 1/8 teaspoon garlic powder in a medium bowl.
Mix until well blended.
Grease a muffin tin and drop approximately 1/4 cup portion of the dough in each tin.

Longhorn Steakhouse Coffee Rubbed Rib-eye

Ingredients :
4 - 1" thick 12 oz. rib-eyes

Coffee Rub:
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano

Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper

Mix together all the ingredients for the coffee rub. Set aside till needed.

1 1/3 cups warm water (105 degrees F)
1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon granulated sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
Butter flavored Pam

Preparation:
Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again.
Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes.

Creamy Roquefort Dip Ingredients:
1/2 cup Roquefort cheese, crumbled
3 tsp cream cheese, softened
1/2 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp wine vinegar
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce

Preparation:

In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

Using a fryer or a large pot, heat oil to 350° F. Deep fry the wings until golden and crispy, approximately 10 minutes.

Cake Ingredients:
2 cups granulated sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 tsp vanilla extract
4 cup all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1/2 cup cocoa

Filling Ingredients:
5 Tbsp flour
1 cup milk
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
1 tsp vanilla extract

Preparation:

Preheat oven to 425° F.

1 cup self-rising flour
1 cup self-rising cornmeal, or you may use a cornmeal mix such as Aunt Jemima?s
2 eggs
1 Tbsp granulated sugar
1/2 cup buttermilk
1/3 cup plus 1 Tbsp water
1/4 cup vegetable oil or bacon grease
Oil or butter for frying

Preparation:

Mix all ingredients well except for the frying oil. Heat oil in a skillet over medium heat.
Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 Tbsp batter per hoecake. Brown until crisp; turn and brown on the other side.
Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.

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Ingredients:

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 Tbsp butter, cut into pieces
1/2 tsp salt
1 cup milk

Preparation:Preheat oven to 350° F.

Once you have the macaroni cooked and drained, place in a large bowl and, while still hot, add the Cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.

Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.

Top with additional cheese if desired.

Servings :6 to 8

2 eggs
1 1/4 cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat a skillet over medium heat. Coat pan with oil cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar & salt in a large bowl. Use an electric mixer to blend ingredients.

Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients & blend with mixer until smooth.

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.

Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.
Let patties dry at room temperature two hours, turning once.