Crispy german potato pancakes

Ingredients 

• 2 egg
• 2 tbsp all-purpose flour
• 1⁄4 tsp baking powder
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper
• 6 medium potato, peeled and shredded
• 1⁄2 cup onion, finely chopped
• 1⁄4 cup vegetable oil

Instructions

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook for about 3 minutes on each side until browned and crispy. Drain on paper towels.

Potato and cheese pierogis

Ingredients

Pierogi dough

• 2 ½ cup all-purpose flour
• 1 cup sour cream
• 1 large egg and 1 large yolk, beaten
• 4 tablespoons unsalted butter, melted
• ½ teaspoon salt

Pierogi filling

• ¾ lb. medium Yukon Gold Potatoes
• 1 ½ yellow onions, sliced
• 3 tablespoons sour cream
• 1 ½ tablespoons Dijon mustard
• 3 tablespoons unsalted butter, softened
• ¼ lb. Gruyere cheese, grated
• Salt and pepper to taste
• minced ham

Instructions

Dough

1. In a large bowl, mix all ingredients together until just combined. 
2. Turn dough out onto a lightly floured surface and knead a few times until dough is pulled together. 
3. Cover with plastic wrap and allow to rest at room temperature while one mixes the filling.

Filling

1. Start to boil a large pot of water. While water is coming to a boil, brown onions in a pan with ½ tablespoon of butter. Continue to brown until onions are completely caramelized. Remove from heat. When water has come to a boil, add potatoes, skins on, and boil for 15-20 minutes or until soft when pricked with knife. Drain, and then peel as soon as possible.
2. Mash potatoes in a large bowl with a fork or potato ricer. Mix in the caramelized onions, sour cream, Dijon, 2 ½ tablespoons butter, and Gruyere. Salt and pepper to taste.

Assembling

1. Turn dough out onto a lightly floured surface. Knead a couple of times and then roll out until 1/8 of an inch thick. Cut into 20-25 round using a 3 ½ inch biscuit cutter or drinking glass. Place rounds on a floured baking pan. Scoop a flat tablespoon of filling onto half of each round and brush water on half of each round. Fold round over, sealing the edges and making sure no filling escapes or oozes out. This is very similar to gyoza making, but requires less finesse as crimping is optional.
2. Boil pierogi in boiling water for 5 minutes each. At this point, the pierogi can be stored in the refrigerator for three days or at room temperature for a couple of hours in a shallows baking dish and well coated in vegetable oil. Brown pierogi in butter or bacon fat before serving. Salt and pepper to taste and sprinkle with parsley. Serve hot.

Copycat hooters buffalo shrimp

Ingredients

• 20 large shrimp, peeled, deveined
• 1 egg, beaten
• 1 tablespoon sandwich mustard
• 2 teaspoons creole seasoning
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• cooking oil
• minced parsley to garnish

Corn Flour Batter

• 1 cup cornmeal
• 1 cup flour
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper

Buffalo Sauce

• 1 stick butter, unsalted
• 1 cup hot sauce
• 1/2 lemon juiced
• 1 teaspoon garlic powder

Instructions

1. Pre heat oil in a large pot to 350 degrees.
2. Rinse, peel, devein shrimp, leave tail intact if desired.
3. Mix egg with mustard.
4. Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.

Corn Flour

1. Mix all ingredients together in a freezer bag, shake well.
2. Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
3. I would do this in 2-3 batches.
4. Cook shrimp for 2 minutes on each side.
5. Drain on paper napkin.
6. Immediately toss shrimp in buffalo sauce

Buffalo Sauce

1. Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted.
2. Stir

VELVEETA Potato Bites

Ingredients

• 2 lb. baking potatoes, peeled, cut into chunks
• 2 green onions, thinly sliced
• 1 egg, beaten
• 1/4 tsp. black pepper
• 1/4 lb. VELVEETA, cut into 24 cubes
• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
• 1-1/2 cups TACO BELL® Thick & Chunky Salsa

Instructions

1. Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
2. Heat oven to 400ºF. Empty coating mix into pie plate. 
3. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, 1 at a time, to coating mix; turn to evenly coat. 
4. Place on rimmed baking sheet sprayed with cooking spray.
5. Bake 14 to 16 min. or until heated through. Serve with salsa.

Chicken Rollatini

Ingredients

• 8 thin chicken cutlets, 3 oz each
• 1 cup Panko crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ⅓ cup + ¼ cup grated parmesan cheese, divided
• ½ cup egg beaters
• 1 egg
• ½ cup frozen spinach, thawed, squeezed dry of any liquid
• ½ cup ricotta cheese
• 8 slices fresh mozzarella
• non-stick spray
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Instructions

1. Preheat oven to 400°. Lightly spray a baking dish with non-stick spray.
2. Combine breadcrumbs, oregano, basil and ⅓ cup grated cheese in one bowl and egg beaters or beaten eggs/milk in another.
3. In another bowl, combine ricotta, spinach, ¼ cup parmesan cheese and 1 egg, salt and pepper to taste.
4. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
5. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish. This is where it gets messy! Just roll with it! Repeat with the remaining chicken. When finished, lightly spray top of coated chicken with non stick spray.
6. Bake 25 minutes. Remove from oven, top with mariner sauce then cheese.
7. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Pumpkin Cream Cheese Swirl Bars

Ingredients

• 230g unsalted butter, softened to room temperature
• 200g packed light or dark brown sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon vanilla extract
• 228g pumpkin puree
• 250g all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 and 1/2 teaspoons pumpkin pie spice1
• 3/4 teaspoon salt

CREAM CHEESE SWIRL

• 224g brick-style cream cheese, softened to room temperature2
• 50g granulated sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon vanilla extract
• 32g pepitas tossed in a sprinkle of ground cinnamon

Directions

1. Adjust the oven rack to the lower third position and preheat oven to 350°F. Grease or line the bottom and sides of a 9x13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the pumpkin until combined. The mixture will look curdled; that's ok.
3. In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer. The rest will be added in step 5.
4. In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Drop random spoonfuls on top of the pumpkin batter.
5. Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. With a rubber spatula or knife, begin gently swirling the two together. Both mixtures are thick, so go slowly. Jiggle the pan back and forth to get the layers to settle into the pan. Don't worry if it looks messy; everything will come together in nice swirls as the bars bake. Sprinkle cinnamon-pepitas on top of the swirled batter.
6. Bake the bars for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares. Leftover bars can be stored in an airtight container in the refrigerator for up to 1 week. They're SO good on day 2!
7. Make ahead tip: These bars can be made 3 days in advance and kept in an airtight container in the refrigerator until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.

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.

Mini Banana Split Pastry Dessert

Ingredients

• One package of puffed pastry sheets
• 1 egg
• sugar for sprinkling
• 1 small package banana pudding
• 2 bananas
• Fresh pineapple cut into about 1" wedges
• Fresh strawberries cut into slices
• Frozen whipped topping thawed
• about 1/4 cup chocolate syrup
• 8 maraschino cherries

Instructions

1. Preheat oven to 375 and line 2 cookie sheets with parchment paper
2. On a lightly floured surface roll each sheet into a 11 x 11 inch square
3. Cut 5 " circles and place on lined cookie sheets
4. With a small sharp knife, lightly score about 1/2" from edge in a circle shape being careful not to cut through pastry
5. Brush the 1/2" edge with the beaten egg and sprinkle with some sugar
6. Bake until golden brown
7. Remove from oven and using small knife again rescore the edge and push the centers of the pastries down to make a well
8. Cool completely
9. While pastry is baking, prepare banana pudding as directed and place in refrigerator to cool completely

To assemble

1. Place about 4-5 banana slices in each pastry well, top with about 3-4 tablespoons of banana pudding, add pineapple and strawberries around edge
2. Top with piped whipped topping and drizzle with chocolate sauce
3. Top with cherries and serve immediately
4. To make ahead and serve later, complete step through whipped topping. Just before serving drizzle with chocolate and top with cherry.

BANG BANG CHICKEN

INGREDIENTS

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko

FOR THE SAUCE

• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank's Hot Sauce

INSTRUCTIONS

1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
2. Heat vegetable oil in a large skillet over medium high heat.
3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
4. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, drizzled with sweet chili sauce.

5-Ingredient Baked Cauliflower Tots

Ingredients

• 2 medium heads cauliflower, cut into florets
• 1/4 cup small diced onion
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely ground breadcrumbs
• 1 large egg

Directions

1. Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes. Thoroughly drain the florets and transfer them to a food processor. Pulse the cauliflower for a few seconds just until the it breaks down into small pieces.
3. Measure out 3 packed cups of the cauliflower and add it to a large bowl. Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape. Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.
4. Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped. Remove and serve with ketchup, pesto, hummus or your preferred dipping sauce.

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.

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.

VEGAN SUN-DRIED TOMATO & BASIL MEATBALLS

Ingredients

CHICKPEA MEATBALLS

• 1 flax egg (1 Tbsp (7 g) flax seed meal + 2.5 Tbsp ( ml) water)
• 2 Tbsp (15-30 ml) olive oil, divided, plus more for sautéing
• 3 cloves garlic (~9 g), minced
• 1/3 cup (22 g) panko bread crumbs
• 1/3 cup loosely packed fresh basil, chopped
• 1/3 cup loosely packed (36 g) chopped sun-dried tomatoes (dry, not in oil)
• 1/3 cup (26 g) vegan parmesan cheese, plus more for topping
• pinch each sea salt and red pepper flakes, plus more to taste

optional

• 1 Tbsp dried oregano (or 2 Tbsp fresh oregano, chopped)
• 1 15-ounce (425 g) chickpeas, drained, rinsed and dried

FOR COATING

• 2 Tbsp (10 g) vegan parmesan cheese
• 3 Tbsp (12 g) panko bread crumbs

Instructions

1. Preheat oven to 375 degrees and prepare flax egg in your food processor or high speed blender.
2. Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp (15 ml) olive oil and minced garlic. Sauté until slightly browned, stirring often - about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg.
3. Next add panko bread crumbs, basil, sun-dried tomatoes, vegan parmesan cheese, salt + red pepper flakes, dried oregano, and 1 Tbsp olive oil (15 ml). Pulse/blend until small bits remain, scraping down sides as needed.
4. Next add rinsed/dried chickpeas (see notes for tempeh) and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
5. Taste and adjust seasonings as needed. I added a bit more basil, salt, and panko bread crumbs.
6. Scoop out rounded 1 Tbsp amounts of dough and gently form/roll into balls - about 15 total. Then roll in additional vegan parmesan cheese-panko bread crumb mixture to coat.
7. Heat the same skillet you used earlier over medium heat. Once hot, add enough olive oil to form a thin layer on the bottom of the skillet (~2 Tbsp | 30 ml), then add meatballs in two batches, as to not crowd the pan. Add more oil as needed.
8. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides. Turn down heat slightly if browning too quickly.
9. Add sautéed meatballs to a bare baking sheet and transfer to the preheated oven and bake for 15 minutes.
10. At this time, prep any pasta you want to serve with your meatballs, as well as your favorite marinara sauce (I love this sauce, warmed up in a saucepan).
11. Once meatballs are golden brown and fairly firm to the touch, remove from oven. Let cool briefly before serving. They will firm up the longer they cool.
12. To serve, top cooked pasta with marinara sauce and desired number of meatballs. Top with another sprinkle of vegan parmesan cheese and fresh basil (optional).
13. Leftover meatballs will keep in the refrigerator for 3-4 days, though best when fresh. Reheat in a 350 degree F oven until warmed through, or in the microwave.
14. To freeze, sauté meatballs as instructed, then transfer to a baking sheet and freeze until completely firm. Then transfer to a freezer safe bag or airtight container and store in the freezer for up to 1 month. Reheat in a 350 degree F oven until completely warmed through.

French Onion Chicken Noodle Casserole

Ingredients

• 4 cups cooked chopped chicken
• 2 cans cream of chicken soup
• 16 oz container French Onion Dip
• 1 cup cheddar cheese
• 12 oz egg noodles
• 1 cup crushed French fried onions

Instructions

1. Cook egg noodles according to package directions, drain.
2. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
3. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles.
4. Pour mixture into prepared pan. Top with crushed french fried onions.
5. Bake for 25-30 minutes, until heated through.

BERRY CUSTARD CAKE

Ingredients

• 4 eggs, separated, at room temperature
• ½ cup + 2 tablespoons  sugar
• 1 tablespoon water
• 2 tsp vanilla extract
• 1 stick butter, melted
• 1.2 oz. freeze-dried blueberries, pulverized to a fine crumb in a food processor
• ¾ cup  flour
• 2 cups  milk, lukewarm
• 4 tablespoons powdered sugar
• 4 oz. blackberries

Directions

1. Heat oven to at 325°F. Lightly cover an 8x8 pan with baking spray.
2. Place egg whites in a stand mixer bowl fitted with a whisk attachment and beat on low until foamy, about 4 minutes. Add in 2 tablespoons sugar and increase speed to medium high and beat until stiff, about 4-5 minutes. Transfer mixture to another bowl; set aside. Clean out mixer bowl and whisk.
3. Place egg yolks, remaining sugar, water and vanilla into stand mixer bowl fitted with a whisk attachment until mixture is pale, fluffy and ribbons on itself when whisk attachment is gently lifted, about 5-7 minutes. With the mixer running, gradually add the melted butter down the side wall of the bowl , continue beating for another minute.  Sift pulverized dehydrated blueberry and flour into egg yolk mixture and gently fold until incorporated. Add lukewarm milk and beat until well incorporated. Gently fold in beaten egg whites mixture.
4. Pour batter into prepared 8 inch x 8 inch baking dish. Bake at 325°F oven for about 45-55 minutes or until the top is golden; center should slightly jiggle when side of pan is tapped. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar and fresh blackberries.

Pavlovas with Strawberries, Vanilla Cream, and Basil Coulis

Ingredients

For the Meringues

• 4 large egg whites, room temperature
• 1 cup confectioner's sugar, divided into ¾ cup and ¼ cup
• 1½ teaspoons cornstarch
• ½ teaspoon white vinegar

For the Vanilla Cream

• ¾ cup chilled heavy whipping cream
• 1 tablespoon sugar
• ½ vanilla bean, split lengthwise

For the Strawberry Coulis

• ½ pint container strawberries, hulled
• 1 tablespoon sugar

For the Basil Coulis

• ⅓ cup packed fresh basil leaves
• ½ cup light corn syrup or light agave syrup

For Garnish

• 1 pint strawberries, halved, stems and leaves left on
• ⅓ cup crushed raw pistachios

Instructions

To make the Meringues

1. Position rack in the middle of the oven and preheat to 325 F degrees.
2. Trace six 2½-inch diameter circles on parchment paper, spacing apart about 2 inches. Invert paper onto baking sheet.
3. In a large bowl of an electric mixer fitted with a whisk, beat egg whites on medium speed until soft peaks form, about 4 minutes.
4. Gradually add ¾ cup sugar, beating until medium-firm peaks form, about 3 minutes.
5. Mix remaining ¼ cup sugar and cornstarch in a small bowl. Gradually beat sugar-cornstarch mixture into meringue batter, continue beating until very stiff, about 2 minutes. Beat in vinegar for 1 minute. Total beating time should be around 10 minutes.
6. Divide meringues equally among circles, mounding and filling the rounds completely.
7. Bake meringues for 40 minutes.
8. Turn oven off and keep meringues inside with the door closed for another 30 minutes.
9. Open door slightly and let meringues cool in oven until almost completely dry in center, about 30 minutes longer.
10. Can be made up to 3 days ahead. Cool completely and store in an airtight container at room temperature.
11. To make the Vanilla Cream: Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cream until soft peaks form.

To make the Strawberry Coulis

1. Purée strawberries and sugar in processor until smooth. Heat the purée over medium-low heat until syrup forms, about 3 minutes.

To make the Basil Coulis

1. Blanch basil leaves in a small saucepan of boiling water for 30 seconds.
2. Drain and transfer basil to bowl over ice to stop cooking. Squeeze out excess water from basil.
3. Purée basil with corn or agave syrup in blender. Cover and chill at least 2 hours or overnight to allow flavours to develop.
4. Bring basil coulis to room temperature. Strain syrup through a sieve before serving.

To assemble 

1. Divide the vanilla cream and place in the center of each meringue disc.
2. Top each with halved strawberries.
3. Spoon strawberry coulis and basil coulis around the meringue circle and over the strawberries.
4. Sprinkle with crushed pistachios. Serve immediately, or chill before serving.

BROWN BUTTER, PEAS, AND MINT OMELETTE

Ingredients

• 1⁄3 cup fresh or frozen peas
• 1 tbsp. olive oil
• 1 tsp. grated lemon zest
• Kosher salt and freshly ground black pepper, to taste
• 6 eggs
• 3 tbsp. unsalted butter
• 3 tbsp. grated pecorino romano
• 2 tbsp. thinly sliced mint leaves

Instructions

1. Bring a 1-qt. saucepan of salted water to a boil. Add peas and cook until tender, 1 minute, drain and transfer in a bowl. Stir in oil, lemon zest, salt, and pepper, set aside.
2. Whisk eggs, salt, and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat, cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs, cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place peas, half the cheese, and mint leaves over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with remaining mint and cheese.

New York Cheesecake Cookies

Ingredients

• 1 1⁄4 cup graham crackers, finely crushed
• 1 cup flour
• 1 1⁄2 tsp baking powder
• 8 tablespoons unsalted butter, softened
• 1⁄2 cup brown sugar, packed
• 1 egg, separated
• 3 oz cream cheese, softened
• 1⁄4 cup granulated sugar
• 2 tsp lemon zest
• 1⁄2 tsp vanilla extract

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
3. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
4. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
5. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.