Brown Butter Cookies
Butter is essential for the success of these deliciously rich brown butter cookies that are topped with a sweet browned butter icing. Yum!

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Butter should be heated for about five minutes at medium heat, or until it turns nut brown in color.

Although the foaming and bubbling are a necessary part of the browning process, take caution to prevent burning.

Remove from heat and let cool a little.

For the icing, set aside 1/2 cup of the browned butter.

In a sizable mixing bowl, pour the remaining browned butter.

Brown sugar and browned butter should be combined until the butter is cool.

Add the eggs.

Salt, baking soda, baking powder, and 2 teaspoons of vanilla; beat well.

Add the flour and pecans, chopped.

Drop tablespoons of dough onto baking sheets without grease.

No-Bake Peanut Butter Cookies
Without the use of eggs, peanut butter and oats are combined in these no-bake peanut butter cookies to create a flavorful cookie that can be easily prepared in 10 minutes on the stovetop.

Combine sugar butter and milk in a saucepan over medium heat.

Bring to a rapid boil and boil for 1 minute.

Remove from heat and stir in peanut butter and vanilla.

Mix in oats stirring until mixture begins to cool.

(Transfer mixture to a large bowl if ingredients overflow.)

Orange Dreamsicle Ice Cream
Not quite frozen yogurt and not quite ice cream, this creamy, smooth treat is an orange-flavored winner.

Line a mesh sieve with a coffee filter.

Pour yogurt into sieve and allow yogurt to drain over a measuring cup in the refrigerator until about 1/2 cup whey is collected about 8 hours.

Whisk half-and-half and drink mix in a large bowl.

Add yogurt and sweetened condensed milk stirring until smooth.

Pour into the container of an ice cream maker and freeze according to the manufacturer’s instructions.

Tuna Noodle Casserole with Bechamel Sauce
Skip the canned soup in favor of homemade bechamel sauce in this cheesy, comforting tuna noodle casserole.

Bring a large pot of lightly salted water to a boil.

Add penne and cook stirring occasionally for 2 minutes less than directed on the package about 9 minutes.

Drain penne reserving 1 cup pasta water rinse and set aside.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly grease a 9×13-inch casserole dish.

Melt 3 tablespoons butter in a large shallow saute pan.

Stir in flour and continue stirring until golden about 3 minutes.

Gradually whisk in milk.

Add minced onion bay leaves and cayenne pepper.

Continue cooking until bechamel sauce thickens 10 to 15 minutes.

Season with 1/4 teaspoon salt.

Gourmet Sweet Potato Souffle
Sweet potatoes are blended into an airy mixture with heavy cream, sugar, and eggs, then seasoned with cloves, nutmeg, cinnamon, and nutmeg to make a dreamy, souffle-like side dish.

Bring a large pot of lightly salted water to a boil over medium-high heat.

Add sweet potatoes cover and cook until soft about 10 minutes.

Drain and set aside.

Preheat oven to 375 degrees F (190 degrees C).

Lightly grease a 2 quart souffle dish.

Sprinkle dish with 1 tablespoon white sugar shaking dish to evenly coat bottom and sides.

Place the sweet potatoes into the bowl of a food processor.

Add the butter 3/4 cup sugar heavy cream eggs cloves nutmeg cinnamon vanilla and salt.

Process until mixture is smooth.

Pour into prepared souffle dish.

Bake the sweet potato mixture in preheated oven for 20 minutes.

Lower oven temperature to 350 degrees F (175 degrees C).

Graham Moist Lemon Bars
When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.

Set oven to 350 degrees Fahrenheit (175 degrees C).

2 tablespoons of sugar, softened butter or margarine, and graham cracker crumbs should be combined.

In a greased 9 x 13 inch baking pan, press the mixture into the bottom.

For 20 minutes, bake.

Eggs, sugar, flour, and lemon juice are beaten.

(If the mixture is too thick, you can add water to thin it out.) Over the hot graham cracker crust, pour the mixture.

25 minutes in the oven, or until golden brown.

Sprinkle confectioners’ sugar over the top.

cut into squares after cooling

Goan Chicken Masala Curry
This is a traditional Indian red masala curry recipe from Goa with chicken. It involves making your own masala paste but it’s worth it!

Combine the red peppers, cumin, and coriander.

Using a mortar and pestle or a food processor, combine the cinnamon stick, ginger, garlic, peppercorns, and cloves to create a paste (masala paste).

In a big pot, heat the oil.

Add the onion and cook until golden.

Masala paste is added and cooked for 2 minutes.

Mix well before adding the chicken pieces and covering them with cold water.

up to a boil.

About 30 minutes should pass while the chicken is covered and simmered.

Salt and tamarind juice can be added to taste.

Stir well, then cook for a further five minutes.

fresh cilantro as a garnish

Apple Cider Vinaigrette
Try this quick and easy apple cider vinaigrette on salads, or a variety of ways, for a tangy twist!

Place apple cider vinegar Dijon mustard maple syrup salt and pepper in a bowl or jar.

Stir until well combined.

Add olive oil and stir until incorporated.

Mediterranean Orzo Salad
This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.

Bring a large pot of lightly salted water to a boil.

Cook orzo in the boiling water stirring occasionally until tender yet firm to the bite about 9 minutes.

Drain well.

Rinse with cold water and drain well again.

Combine orzo cherry tomatoes red onion cucumber olives and Asiago cheese in a large bowl.

Whisk garlic olive oil red wine vinegar lemon juice salt and pepper together in a small bowl to make the vinaigrette.

Drizzle over the orzo mixture and toss lightly to combine.

Add basil and parsley and mix well.

Let sit for 20 minutes for flavors to blend stirring occasionally.

Mom’s Good Cinnamon Rolls
Easy to make yeasted cinnamon rolls that are tied into bow shapes and baked in a pan.

In a large mixing bowl dissolve yeast and 1/3 cup sugar in warm water.

Stir in salt and 2 cups flour.

Beat mixture for 2 minutes.

Beat in eggs and oil.

Stir in the remaining flour 1/2 cup at a time beating well after each addition.

When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 5 minutes.

Lightly oil a large bowl place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume about 40 minutes.

In a small bowl stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.