M&M Cookies

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INGREDIENTS
2 1/4 cups flour
1tsp. baking soda
1/2tsp. salt
one cup butter
1/4 cup granulated white sugar
1 1/4 cup packed brown sugar
1 1/2tsp. vanilla
2 eggs
1 to 1 1/2 cups m & m chocolate candies
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DIRECTIONS
In a small mixing bowl, combine the first three ingredients and set aside. In a large mixing bowl, cream together the butter and sugars until fluffy. Add the vanilla and eggs and beat well.

Sift the dry ingredients into the creamed mixture and mix well. Add the m & m chocolate candies and stir them well into the dough .

Take a heaping tablespoon of dough and roll it into a ball. Put it onto an ungreased baking sheet. Repeat for the other cookies allowing 2 inches between them on the baking sheet. Bake them eight to ten minutes in a preheated 375F oven.

Remove the cookies from the oven and cool them on a baking rack. Makes approximately 3 1/2 dozen cookies.

Broccoli Cheese Soup

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INGREDIENTS
3 tablespoons unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 pounds broccoli, stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 teaspoon ground nutmeg
3 cups shredded mild cheddar cheese shredded, plus extra for garnish
Salt
Cayenne
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DIRECTIONS
1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 mins. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 mins. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 mins.

2. Puree soup in two batches in blender or with an immersion blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Can be refrigerated for up to 3 days. Reheat over med heat until hot, but do not boil or cheese will separate.)

Caramel Bread Pudding

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INGREDIENTS:
8 large eggs
2 cups milk
2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split lengthwise and scraped
1/4 teaspoon salt
1/4 cup dark rum or brandy
1 baguette (1 pound), cut into 1-inch pieces
1/2 teaspoon distilled white vinegar
3 tablespoons unsalted butter

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DIRECTIONS:
1. In a large bowl, whisk eggs until combined. Whisk in milk, cream, 1/2 cup sugar, vanilla bean, salt, and rum. Add bread and let soak 45 minutes to 1 hour, pushing bread down occasionally until most of liquid has been absorbed.

2. Meanwhile, in a medium saucepan over high heat, stir together remaining 1 cup sugar, vinegar, and 1/2 cup water until sugar has dissolved. Cook, without stirring, until sugar is dark amber in color, 7 to 10 minutes. Remove from heat and carefully add 1/4 cup water (mixture will sputter); swirl pot until combined.

3. Working quickly, pour caramel into a 9-inch round baking pan, carefully rotating the pan so caramel covers the bottom and some of the sides; set aside until cool.

4. Preheat the oven to 350 degrees. Put a kettle of water on to boil. Rub cooled pan with butter and spoon in bread mixture packing bread tightly to fit. Cover with a parchment round.

5. Place pan in a roasting pan and pour hot water to come halfway up the side of the pan. Bake 1 1/4 hours or until a knife inserted in the center comes out barely clean. Do not overbake. Let stand 5 minutes then run a metal spatula around the edges and invert the pudding onto a large rimmed plate.

Fettuchine with Tomato Cream Sauce

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INGREDIENTS
2 tablespoons olive oil or butter
3 large cloves garlic, minced
2 cups chopped fresh tomatoes (or canned, drained of juice)
1 tablespoon dried basil
Salt and pepper to taste
1/2 cup dry red or white wine
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 cup sliced mushrooms (optional)
1 cup small shrimp (optional)
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DIRECTIONS
Heat the olive oil in a medium skillet over high heat. Add the garlic and stir. Add the tomatoes, basil, salt and pepper and turn to high heat. Sauté until the tomatoes break down. Add the wine and reduce slightly. Finally, add the cream and parsley. Cook another 2 minutes or so, until desired consistency. Gently crush the tomatoes with the back of a spoon to release additional juices.

Shrimp in Cream Sauce with Sun-Dried tomatoes

INGREDIENTS:
About 25 small shrimp, peeled and deveined
1 tbsp curry powder
Butter or Olive Oil
1 cup heavy cream
1/4 cup sun-dried tomatoes
4 cups fresh spinach, or 1 package frozen

DIRECTIONS:
1. Prepare white or brown rice according to directions, and fluff in whatever spices you'd like when it's done.

2. Meanwhile, toss shrimp with 1/2 tbsp of the curry and some salt and pepper, then saute the shrimp in butter or olive oil for about 1 minute. Add in the cream, the remaining 1/2 tbsp curry, and the sun-dried tomatoes and simmer for a few minutes more.

3. When shrimp is done, remove from heat and cover to keep warm. Add spinach to a skillet with olive oil and saute for about 3 minutes until heated through.

4. Serve shrimp and sauce over rice with spinach on the side.

Maple Mustard Pork Loin

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INGREDIENTS
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
2 tablespoons pure maple syrup
2 teaspoons chopped fresh rosemary plus 6 sprigs
4 cloves garlic, smashed and peeled
One 4-pound boneless pork loin (about 12 inches long)
One 8-ounce package lean sliced bacon
6 small baking potatoes (1 1/2 pounds), quartered
Salt and pepper

DIRECTIONS
1. In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.
2. Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.
3. Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150°, about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.
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