Rolo Cookies

Ingredients

• 1 1/2 cups unsalted butter; softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 tablespoon vanilla
• 2 eggs
• 3 3/4 cup all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 50 Rolos; frozen at least 2 hours

Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt.

Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands.

Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo.

Place Rolo stuffed dough balls into the freezer for 15 to 20 minutes before baking.

On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.

Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.

Lentils and Rice

INGREDIENTS

• 2½ cups water
• ¾ teaspoon kosher salt
• ¼ cup plus 2 tablespoons extra virgin olive oil, divided
• ½ cup brown lentils, sorted and rinsed
• 1 cup short grain brown rice (we recommend Lundberg brand)
• 2 large Vidalia or white onions, cut in half, then sliced into thin rings (approximately 4 cups)
• ¼ teaspoon paprika

1. In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
2. Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
3. While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
4. Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.

Milky Way cake

Milky Way Cake

11 Milky Way candy bars

3 sticks margarine (no, don't go and try to use butter)

2 cups sugar

4 eggs

2 1/2 cups flour

1 teaspoon baking soda

1 cup buttermilk

2 1/2 teaspoons vanilla

2 cups powdered sugar

Melt 8 Milky Way candy bars and 1 stick of margarine until smooth; set aside.

Cream sugar and 1 stick margarine.

Add eggs, one at a time, beating until smooth.

Add flour, buttermilk and soda.

Add Milky Way bar mix and 2 teaspoons vanilla 

Bake in a greased and floured bundt pan, or angel food pan for 50-60 minutes at 325 degrees.

ICING

Melt the remaining 3 Milky Way candy bars and remaining stick of margarine until smooth.

Add 1/2 teaspoon vanilla, 2 cups powdered sugar.  (If too dry, add a small amount of milk)

Spread on cooled cake.

Asian Slaw

• For the Dressing
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced (about 1 1/2 teaspoons)

• For the Slaw
• 1 small head shredded green or white cabbage (about 1 quart)
• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
• 1 red bell pepper, thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced on a sharp bias
• 1/2 cup chopped or whole salted peanuts
• 1/2 cup loosely packed chopped fresh cilantro

Serve with grilled chicken and wonton strips for a complete meal. 

Hot Fudge

2 C sugar
1 C cream
4 T corn syrup
1 t vinalla
3-4 T cocoa powder
2 T butter

Boil all of the above ingredients until thick. It doesn't take too long. Serve over your favorite ice cream.

Cheesy Beef and Sweet Potato Mexican Casserole

• 2 Medium-large Sweet Potatoes (if you can buy the pre spiralized do it).
• 1 pound Lean Ground Beef
• 1 Large Onion, Diced
• 3 cloves (Large) Garlic, Minced
• 1 Large Red Bell Pepper, Diced
• 1 cup Frozen Corn Kernels
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (14 1/2 Oz. Size) Diced Fire-roasted Tomatoes (Do Not Drain)
• 2 cups Chunky Salsa
• 2 teaspoons Chili Powder
• 2 teaspoons Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Mexican Oregano
• 1/4 teaspoon Cayenne Pepper (or More To Taste)
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• Thick Corn Tortilla Chips, As Needed
• 8 ounces, weight Shredded Mexican Cheese Blend
• 4 ounces, weight Shredded Pepper Jack Cheese
• Sliced Green Onion And Chopped Cilantro, For Garnish (optional)
• Salsa, Guacamole, Sour Cream, To Serve (optional)

INSTRUCTIONS

Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.

Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands. If you don't have a spiralizer, just dice the sweet potato into small cubes. Set aside.

In an extra-large skillet over medium to medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally. When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes. Stir in red pepper, corn, and sweet potato. Then add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine. Turn heat down just a bit to medium and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer. Just make sure that the sweet potato has softened.

Spread 2 cups of the beef mixture into the bottom of the prepared baking dish. Layer tortilla chips on top, slightly overlapping the chips. Drop half of the remaining beef mixture  by spoonfuls over the chips, and then spread it out into an even layer. Sprinkle half the Mexican cheese and half the pepper jack cheese over the beef mixture. Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses. 

Cover pan loosely with foil (so the foil doesn't touch the cheese) and cook for about 30 minutes, or until cheese is melted and the casserole is heated throughout. Remove foil, place pan under broiler, and broil until cheese is browned to your liking. Remove from oven and top with optional green onion and/or cilantro. Serve immediately with optional sour cream, guacamole, and/or salsa on the side.