Classic white russian

Ingredients

• 2 parts Kahlúa
• 1 part Vodka
• Heavy cream

Instructions

1. Fill a low ball glass with ice.
2. Pour Kahlúa and vodka into glass and top with a splash of heavy cream.
3. Stir and serve immediately.

Twice baked potatoes

Ingredients

• 4 large russet potatoes
• 2 tablespoons canola or vegetable oil
• 4 ounces softened cream cheese
• 1/4 cup softened butter
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded Cheddar cheese, divided
• 1/2 pound bacon, cooked until crisp then crumbled
• 1/3 cup chopped green onions or chives

Instructions

1. Preheat oven to 375F. Remove butter and cream cheese from refrigerator to allow to come to room temperature while potatoes bake.
2. Prick each potato a few times each with a fork. Rub the outside of each potato with a small amount of oil. Place potatoes directly on oven rack and bake until soft when pressed, about an hour or so. Remove from oven and cool until you can comfortably hold them in your hands.
3. Place cream cheese and butter into mixing bowl. Slice each potato in half lengthwise then gently scoop out the potato into the bowl, leaving a thin potato shell. Add sour cream, milk, salt and pepper to taste, mixing together until smooth and creamy.
4. Scoop the mixture back into the potato shells. Top with cheese and bacon crumbles. Bake until cheese is melted and potatoes are heated through, about 15-20 minutes. Garnish with chopped green onions or chives and serve immediately.

Bacon beer cheese dip

Ingredients

• ½ pound bacon slices
• 1 tablespoon butter
• ½ yellow onion, diced
• 1 tablespoon Dijon mustard
• 1 tablespoon stone ground mustard
• 8 ounces cream cheese, softened
• 1 12 ounce beer, preferably an IPA or dark brown ale
• 6 cups shredded sharp cheddar cheese, about 8 ounces
• Generous dashes of hot sauce such as Frank's or Tabasco
• Kettle Brand Chips for dipping

Instructions

1. Heat oven to 350 degrees F.
2. Add bacon to a large skillet over medium heat. Sauté 10 minutes until just crispy then remove and place on a paper towel lined plate. Cool and then chop or tear the bacon into rough pieces. Discard the bacon grease.
3. In a medium high sided skillet or saucepan on medium heat, melt the butter. Add the onions and cook until soft, about 3-4 minutes. Whisk in the mustard and then add the beer, scraping up the bits from the bottom of the pan. Increase the heat and bring to a boil and cook for 5 minutes stirring occasionally. Add the cream cheese then reduce the heat to medium. Whisk the cream cheese into the beer mixture until the cheese melts and becomes creamy. Turn off the heat. Set aside ¼ cup of the shredded cheddar. Add the rest of the cheddar cheese about 1 cup at a time to the beer mixture, stirring until the cheese melts and is smooth. Repeat until all of the cheese has been added. Stir in ¾ of the bacon, saving the rest for the top of the dip.
4. Spray a 1 quart baking dish with cooking spray. Pour the dip into the dish and top with the remaining ¼ cup cheddar cheese and the rest of the crumbled bacon.
5. Bake for 20-25 minutes or until the dip is bubbling. Serve warm with potato chips.

Bailey's chocolate mousse

Ingredients

• 2 tsp. unflavored gelatin
• 2 Tbsp. cold water
• ¼ c. boiling water
• ½ c. sugar
• 2 Tbsp. cocoa powder
• 1½ c. heavy cream, very cold
• ½ c. Bailey's, very cold
• 1 tsp. vanilla

Instructions

1. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
2. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
3. Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
4. Stir together sugar and cocoa in small mixing bowl; add heavy cream.
5. Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
6. Spoon into serving dishes and place in refrigerator to chill.
7. Chill 1 hour or until ready to serve.

Tequila-Lime Cheesecake Bars

Ingredients

• ¼ cup butter
• 1¼ cup graham cracker crumbs
• 16-oz cream cheese
• ½ cup granulated sugar
• 2 tablespoons lime zest
• 4 tablespoons lime juice
• 2-4 tablespoons tequila
• 2 tablespoons cointreau
• 2 tablespoons heavy cream
• 2 eggs

Instructions

1. Pre-heat oven to 350 F.
2. Line a 9 X 9 inch pan with aluminum foil and spray with oil.
3. To make crust: melt butter in a medium bowl. Stir in graham cracker crumbs until combined. Press gently in the bottom of the foil-lined pan.
4. Beat together cream cheese and sugar until smooth and fluffy. Add lime juice & zest, tequila, cointreau and cream. Mix until completely combined *make sure to scrape the sides of the bowl. Beat in eggs, one at a time.
5. Pour cream cheese mixture over graham cracker crust, spread into corners. Bake for 20-25 minutes, until the center sets up.
6. Allow to cool completely in pan, then refrigerate for at least 3 hours. Cut into squares.

New Orleans Shrimp and Artichoke Soup

Ingredients

• 1 Large Jar Quartered Artichokes, drained
• 2 Cups Chicken Stock
• 5 Green Onions, Ends trimmed, slice thin green and white parts, reserve a TBS for garnish
• 1 TBS Fresh cut Thyme leaves
• 1/4 Cup Flour
• 1/4 Cup Butter
• 4 Cups Heavy Cream
• 1 Pound Medium Sized Shrimp
• 2 TBS Cajun Spice Mix
• 1 Pinch Paprika for garnish

Instructions

1. Combine Artichoke, chicken stock, green onions, Cajun spices, thyme leaves
2. Bring to boil and then reduce to a simmer for about 12 minutes.
3. Combine butter and flour in a large saute pan over medium heat and stir for 5 minutes to make a roux. It is very important to stir constantly while the roux is cooking.
4. Stir in heavy cream to roux and whisk til mixed
5. Add the roux/cream mix to the simmering pot.
6. Continue simmering for 10 more minutes
7. Add shrimp and simmer for 3 minutes only
8. During the three minutes, in a small saute pan over medium high heat, melt 2 TBS butter and combine with 1 TBS of Cajun spices. Saute the remaining few shrimp in the butter/spice mix.
9. Serve with Green Onions and parsley for garnish.
10. Add a little extra heat if desired.
11. Garnish with the spiced shrimp and a bit of paprika.

Browned Butter Pecan Sandies

Ingredients

• 1 cup unsalted butter, cut into small pieces
• 1 cup chopped pecans
• 3/4 cup powdered sugar
• 1/4 cup packed brown sugar
• 4 tablespoons half-and-half or light cream
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 2 cups unbleached all-purpose flour
• Coarse sugar
• 36 pecan halves
• maple syrup

Instructions

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a medium saucepan, stir the butter over medium heat until melted, stirring constantly. Continue to cook the butter over medium heat, simmering, stirring often. The butter will soon start to bubble and foam. As the butter foams, keep stirring and reduce heat if needed. Keep a close look at the butter and as soon as it starts to turn brown, add chopped pecans. The mixture will foam even more. Continue cooking the butter with chopped pecans, constantly stirring, for not more than 1 minute, on low heat. Make sure to watch closely not to burn chopped pecans. Remove from heat and immediately pour this butter-pecan mixture into a separate, cool heatproof bowl. DO NOT LEAVE the butter with chopped pecans in the same pan you cooked them, otherwise butter and pecans will burn! Cool the butter-pecan mixture in a separate heat-proof bowl for about 20-30 minutes, or even longer, depending on your kitchen temperature. The butter-pecan mixture should thicken and solidify.
3. Add powdered sugar, brown sugar, 3 tablespoons half-and-half, vanilla, and salt into the cooled butter-pecan mixture and stir until sugars are smoothly incorporated.
4. Mix in the flour until dough forms. If mixture is too crumbly and doesn't hold together, add small amounts of additional half-and-half, and continue to work the mixture. The dough should look like on my photo above.
5. Divide dough into 4 equal portions. Divide each 1/4th of the dough into 9 equal balls. Roll each ball in coarse sugar. Place balls about 2 1/2 inches apart on parchment-lined baking sheets; press a pecan half firmly into each ball. If edges of the cookies crack, just push back together.
6. Bake one baking sheet at a time for 13 minutes until cookies start to brown.
7. Transfer baking sheet to a wire rack. Let cool 10 minutes for cookies to firm up. Using a wide spatula, transfer cookies to wire rack.

Optional

• Brush pecans on top with maple syrup. Do it only to a few cookies, try them, and brush more cookies, if desired.

CHICKEN ALFREDO PASTA BAKE

INGREDIENTS

• 16 oz. penne/ziti/rigatoni pasta
• 2 cups Alfredo sauce
• 8 oz. sour cream
• 3 cups poached/grilled/rotisserie chicken, cubed
• 15 oz. ricotta cheese
• 1 teaspoon garlic, minced
• 2 eggs, beaten
• ¼ cup Parmesan cheese, shredded
• 1 tablespoon parsley, chopped
• Salt and pepper to taste
• 2 cups mozzarella cheese, shredded

INSTRUCTIONS

1. Cook the pasta till just before al dente
2. Drain and rinse pasta under cold water to stop the cooking process
3. If you're making Alfredo sauce from scratch, see notes
4. Mix pasta with the Alfredo sauce, sour cream and chicken
5. Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
6. Season the pasta mix with salt and pepper to taste
7. Add the ricotta mixture to the pasta and stir to combine
8. Top with a thick layer of mozzarella cheese
9. Bake in a 9x13 casserole dish at 350 degrees F for 30 minutes or until bubbly
10. Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown

Mac and cheese with bacon and caramelized onions

Ingredients

• 1 tablespoon olive oil
• 3 onions, medium or large, sliced
• pinch of salt
• 1 tablespoon balsamic vinegar
• 8 strips of bacon
• 8 oz elbow pasta
• 2/3 cup heavy cream
• 1/3 cup to 2/3 cup milk
• 1 cup freshly shredded sharp white Cheddar cheese
• 1/2 cup grated Gruyere
• 1/4 teaspoon salt
• cayenne pepper, to taste
• a pinch of paprika, to taste

Instructions

1. Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.
2. While you’re caramelizing the onions, cook bacon
3. Bake it in the oven at 350 until it just turns crispy. Drain the bacon on paper towels and chop into small pieces.
4. Cook elbow macaroni according to package instructions. Rinse the macaroni under cold running water, drain. Set aside.
5. In a large saucepan, add heavy cream, milk, sharp white cheddar cheese, Gruyere cheese and 1/4 teaspoon salt on medium heat, stir and mix, until cheeses start to blend. Add black pepper, Cayenne pepper and paprika to your taste, or omit them if you don’t want them. Add elbow macaroni to the creamy sauce, stir to coat on low heat for about 5-10 minutes until cheeses melt completely and coat the macaroni.
6. Add caramelized onions and chopped bacon to the creamy macaroni.
7. Serve on warm plates as is, or with more cheese sprinkled on top.

Peach Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp salt
• 10 1/2 Tbsp butter, softened
• 1/3 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1 large egg
• 2 Tbsp sour cream
• 3/4 tsp vanilla extract

Filling and Coating

• peach jam or preserves
• 6 Tbsp milk, divided
• red and yellow food coloring
• 1/2 cup granulated sugar
• fresh mint leaves, for garnish
• you'll also need a clean paintbrush

Directions

1. Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet. Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.
2. To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly. Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.

Chicken with Tomato and Basil Cream Sauce

Ingredients

• 1 cup chicken broth
• ¼ cup white wine
• Juice from one lemon
• 2 cups whipping cream
• 2 Tablespoons butter
• ¾ teaspoons sea salt
• ¼ teaspoon black pepper
• ½ cup freshly grated Parmesan cheese
• 2 Tablespoons olive oil, divided
• 3 or 4 chicken breasts, pounded thin for even cooking
• ¼ cup all-purpose flour, approximately
• Salt and pepper
• 3 tomatoes, sliced to ¼" thickness
• 2 or 3 garlic cloves, minced
• 3 Tablespoons fresh basil, more if desired
• More Parmesan cheese, to taste

Instructions

1. Heat oven to 250F degrees.
2. In a medium sauce pan, heat chicken broth and white wine over medium-high heat. Boil until reduced by one third, about 5 minutes.
3. Reduce heat to medium-low, add lemon juice and whipping cream. Heat to a slow simmer and then add butter, one tablespoon at a time. Lower heat a bit and continue on a very low simmer, whisking occasionally while you make the chicken and tomatoes.
4. After chicken has been pounded to an even thickness, heat 1 tablespoon of the oil in a 12" skillet on medium-high heat. Lightly dredge chicken in the flour mixture, shaking extra flour off before placing chicken in pan. Heat chicken over medium-high heat until cooked through, about 4 minutes on each side. Place chicken on an oven-safe plate, cover with foil and place in oven to keep warm.
5. In the same pan you cooked the chicken, add the last tablespoon of oil and lower heat to medium. Add the tomatoes in a single layer, adding salt and pepper as desired. Let cook until tomatoes start to disintegrate and caramelize, about 4 minutes.
6. Stir tomatoes and add garlic cloves. Continue to cook, stirring only occasionally. The tomato mixture will stick to the pan a little. This is what you want, because it means they're breaking down correctly and the tomatoes natural fructose is working. Turn heat to low while you finish preparing chicken and sauce.
7. Remove chicken from oven and slice on diagonal, about 1" thick slices. Add chicken to the skillet and lightly toss with tomatoes.
8. Add ½ cup Parmesan cheese to your cream sauce now and stir until melted. Add ¾ teaspoon salt and ¼ teaspoon pepper. Pour the sauce over the chicken and lightly stir all ingredients together.
9. Sprinkle with fresh basil and more Parmesan cheese. The meal is ready to serve now, or it can be covered and returned to the 250 degree oven for up to 40 minutes while you prepare side dishes, etc. When you remove from the oven, the sauce needs a quick stir to incorporate back together.

UNBELIEVABLE CHOCOLATE CHIP MUFFINS

INGREDIENTS

• 2 cups (9oz/ 255g) all purpose flour, lightly spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (6oz/ 170g) unsalted butter, softened to room temperature
• 1 cup (7½oz/ 213g) sugar
• 2 eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (8oz/ 227g) sour cream, at room temperature
• 1 cup (6 oz/ 170g) semi-sweet chocolate chips, preferably minis, plus extra for sprinkling over the top

INSTRUCTIONS

1. Adjust the oven rack to the lower middle position and preheat the oven to 400F/200C.
2. Line a 12 cup muffin pan with 12 cupcake liners.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.
5. Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.
6. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.
7. On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined. Do not overmix or you could end up with tough muffins.
8. Using a rubber spatula, fold in the mini chocolate chips.
9. Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling the cups almost to the top; about ½ cup of batter for regular muffins and 2 tablespoons for the minis. Sprinkle the tops with some extra chocolate chips
10. Bake for 15 to 18 minutes, or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean or with a few moist crumbs attached. Mini muffins should bake in about 9 to 12 minutes. Do not overmix or the muffins will dry out.
11. Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing. Store leftovers in an airtight container to retain its moisture.

MEXICAN BREAKFAST TOSTADAS WITH CHORIZO RE-FRIED BEANS, AVOCADO AND POACHED EGGS

INGREDIENTS

• 1 -13.5 ounce can black beans, drained and rinsed
• ½ cup water
• One tablespoon lime juice
• ½ teaspoons salt, divided
• Cilantro
• 8 eggs
• 8 flour or corn tortillas
• 3 ounces Mexican chorizo
• One garlic clove, grated
• ½ teaspoon cumin, divided
• 2 avocados
• One cup greek yogurt or sour cream
• ½ cup salsa or hot sauce

DIRECTIONS

1. Heat a large non-stick skillet to medium high heat. Add chorizo. Sauté for two minutes.. Add beans, fry in chorizo and start to use the back of a wooden spoon to mash beans. You still want there to be some texture, so don’t smash all of the beans, only ¾ of them.
2. Add in some water, ¼ teaspoon salt and ¼ teaspoon cumin. Stir to combine. Continue to cook until all the water has evaporated and the beans are creamy. Season with salt and pepper.
3. In a small bowl, combine sour cream or greek yogurt, garlic, remaining salt, cumin and lime juice. Season with salt and pepper.
4. Poach eggs.
5. Spread a little bit of the black bean and chorizo mixture on tortillas, top with sliced avocado and the egg. Dress with lime sour cream, salsa and cilantro.

Hot Bacon Cheesy Dip

Ingredients

• 8-ounce cream cheese, soft
• 2 cups cheddar cheese, shredded
• 8-ounce Greek yogurt
• ¼ cup mayonnaise
• 6 slices bacon, cooked crisp and chopped
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon red pepper
• ¼ teaspoon onion powder

Instructions

1. Combine all ingredients except ¼ cup cheddar cheese and ¼ cup bacon.
2. Spread mixture in a 2 cup oven safe container.
3. Top with remaining cheese and bacon.
4. Bake at 350 degrees 18 to 20 minutes or until hot and bubbly
5. Seve with chips, crackers or vegetables.

Baked Creamy Corn Casserole

Ingredients

• 1/2 cup milk, divided
• 1/2 cup heavy cream
• 2 Tbl butter, unsalted
• 1 1/2 Tbl sugar
• 2 Tbl flour
• 1 tsp salt
• 4-5 cups corn kernels, fresh or frozen – well drained
• 2 large eggs
• 1/4-1/2 cup shredded Asiago
• Chives for garnish

Instructions

1. Preheat oven to 400F, rack in the middle.
2. Lightly spray a 2 quart baking dish.
3. In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
4. Bring to a boil.
5. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
6. Whisk together the eggs until well beaten.
7. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly - ~30 seconds to a minute.
8. Remove from the heat and add in the corn and salt mixing to combine.
9. Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
10. Pour the mixture into the prepared baking dish.
11. Bake for 30 minutes or until the top is puffy and golden brown.
12. Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.

Creme Brulee

Ingredients

• 4 cups heavy cream
• 1 1/4 cup granulated sugar, divided
• 1 pinch salt
• 8 large egg yolks
• 1 vanilla bean
• 1/2 tsp vanilla extract
• Hot water for water bath

Directions

1. Preheat oven to 325 degrees. Pour cream into a medium saucepan. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod. Heat mixture over medium-high heat, stirring occasionally, until it reaches a light boil. Remove from heat and let rest 15 minutes.
2. In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale. While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract and remove vanilla bean pod.
3. Place ramekins into baking pans. Divide cream mixture among ramekins, filling each nearly full. Pour hot water into pan and fill water level to about halfway up the sides of the ramekins. Bake in preheated oven 30 - 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
4. Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining sugar. Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes.

Strawberries and Cream Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 stick unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons heavy cream
• 1 cup fresh strawberries, hulled and quartered

For the egg wash

• 1 large egg, beaten
• 1 teaspoon milk or water
• 2 tablespoons sugar, for sprinkling

For glaze

• 2 tablespoons heavy cream
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• Tiny pinch of salt

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
3. Cut the butter into small cubes then work it into the mixture until lit resembles a coarse meal.
4. In a small bowl whisk together the egg and milk, then add to flour/butter mixture. Use a fork to stir everything together until just moistened.
5. Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
6. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You may need to knead the mixture a few times to get it to a workable texture.
7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
9. Bake for 18 minutes, or until light golden brown.
10. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the glaze

1. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

SPICY TOMATO GARLIC SHRIMP PASTA

INGREDIENTS

• 8 ounces noodles of choice
• 12 ounces shrimp, tails removed and de-veined
• 2 tablespoons butter
• 1 15-ounce can crushed tomatoes
• 1 tablespoon minced garlic
• 1 teaspoon garlic powder
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons salt
• 3 teaspoons onion powder
• 2 teaspoons Italian seasoning
• 1 ½ cups heavy cream or half & half
• ¼ cup chicken broth

INSTRUCTIONS

1. Cook noodles according to package instructions. Add shrimp and butter to a large sauce pan or skillet and sauté over medium heat for 3-4 minutes until shrimp turn pink. Transfer shrimp to a bowl and set aside.
2. Add crushed tomatoes, minced garlic, garlic powder, red pepper flakes, salt, onion powder, and Italian seasoning to your pan. Stir over medium heat for 5 minutes or so until fragrant and heated through. Add heavy cream and chicken broth. Cover and allow to simmer for 5-10 minutes.
3. Add shrimp to pan and stir to combine. Toss with prepared noodles and serve.

Honey Zabaglione with Grapefruit

INGREDIENTS

• 2 red grapefruits
• 4 large egg yolks
• 1 1/2 tablespoons good-quality honey
• 1/4 teaspoon fresh lemon juice
• Pinch of coarse salt
• 1/2 cup heavy cream

DIRECTIONS

1. Remove peel and pith from grapefruits with a sharp knife. Working over a large bowl, carve out segments from between membranes, allowing them to drop into bowl. Refrigerate until ready to use.
2. Whisk egg yolks, honey, 1 tablespoon water, the lemon juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes.
3. Meanwhile, put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Remove yolk mixture from heat. Using a rubber spatula, gently fold whipped cream into yolk mixture until combined. Refrigerate zabaglione 15 minutes.
4. Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.

Homemade Dole Whip

Ingredients

• 2 20 ounce cans Dole crushed pineapple with juice
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1/3 cup sugar
• 1 and 1/2 cups heavy whipping cream, whipped

Instructions

1. Drain pineapple; reserve 2 tablespoons juice. Set aside.
2. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
3. Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
4. Freeze 1-1/2 hours or until slushy.
5. Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
6. Return to freezer until completely frozen, about 1 hour.