Peanut Butter Ripple Brownies

 3/4 cup sugar
1/2 cup peanut butter
1/4 cup a.p. flour
2 eggs
1 box supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/4 cup vegetable oil
2 eggs
chopped peanuts
1 cup vanilla frosting
1/3 cup peanut butter
2-3 teaspoons milk

Heat oven to 350.  Grease bottom only of 13x9.  In small bowl, beat sugar, 1/2 cup peanut butter, flour and 2 eggs with electric mixer on medium speed for 2 minutes.  In medium bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs until well blended.  Spread in pan.  Drop peanut butter mix by Tbspful onto batter.  Swirl through batter with knife.  Bake 40 minutes.  Cool completely, about 1 hour.  In medium bowl, stir frosting, 1/3 cup peanut butter and milk, using spoon, until smooth and spreadable.  Spread frosting over cooled brownies; sprinkle with peanuts.  

Italian Ramen Skillet

 2 pkgs (3 oz each) beef flavored ramen noodle soup mix
1 pound ground beef
24 slices turkey pepperoni
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 cup water
1 small green bell pepper, cut into 1/2 inch pieces
2 - 3 oz fresh baby spinach
1 cup shredded mozzarella cheese

In large skillet, cook beef and pepperoni until beef is browned, drain and return to skillet.  Stir tomatoes, water, both seasoning packets into beef mixture.  Heat to boiling. Stir in noodles, bell pepper and spinach.  Cook 3-5 minutes, stirring occasionally until noodles are tender.  Sprinkle cheese on dish.  Cover and let stand 5 minutes before serving. 

Serves 4

Lamb Ragu Rigatoni

1 Tbsp EVOO
3/4 cup chopped yellow onion
1 cup matchstick carrots
1 cup diced fennel
1 pound ground lamb
2 tsp minced garlic
2 tsp whole fennel seeds, roughly chopped
2 Tbsp tomato paste
14 oz can crushed tomatoes
1 1/4 cup beef stock
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
8 oz dry rigatoni
1 egg
1/2 cup plain greek yogurt
1/2 pound fresh salted mozzarella
1/4 cup grated parmesan cheese

Heat EVOO in large skillet.  Add onion, carrots, and fennel.  Saute for 10 minutes or until veggies begin to brown.  Add lamb, garlic and fennel seeds and cook for 8 minutes.  Drain fat and return meat mix to skillet.  Stir in tomato paste, tomatoes, stock, oregano, red pepper flakes, 2 tsp salt and 1/2 tsp black pepper.  Bring to a boil, lower the heat and simmer, partly covered, for 30-40 minutes, stirring occasionally.  Preheat oven to 350.  Bring a large pot of water to boil.  Once boiling, add 1 Tbsp salt and pasta.  Cook according to package directions, until al dente.  Reserve 1/3 cup pasta water.  Drain pasta.  In a large bowl, whisk together egg and yogurt.  Add pasta and toss well.  Grate 1/4 pound mozzarella into pasta mixture and mix well.  Add pasta to lamb mixture.  Add 1 tsp salt and 1/2 tsp black pepper and toss well.  Transfer to 13x9 pan.  Sprinkle with parmesan.  Slice the remaining mozzarella and arrange it on top.  Bake 30-45 minutes, until the sauce is hot and bubbly and some of the pasta is crusty on top. 

Serves 4

Bacon and Spinach Pizza

 1 prebaked 12 inch pizza crust
1/3 cup pizza sauce
1 cup shaved parmesan cheese
2 cups fresh baby spinach, sliced
8 strips fully cooked bacon, cut into 1 inch pieces. 

Preheat oven to 450. Place crust on ungreased baking sheet.  Spread with sauce; top with 1/2 cup cheese, spinach and bacon.  Sprinkle with remaining cheese.  Bake until cheese is melted. 8-10 minutes. 

Serves 6

Caramel Apple Streusel Pie

 6 cups sliced, peeled ripe apples (I used a mix of honeycrisp and granny smith)
1 Tbsp lemon juice
1/2 cup sugar
2 Tbsp quick cooking tapioca
3/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1 box (14 oz) refrigerated pie crusts, softened
3/4 cup old fashioned oats
1 Tbsp all purpose flour
3 Tbsp sugar
1/4 cup cold butter
18 caramels, unwrapped
5 Tbsp milk
1/4 cup chopped pecans

Heat oven to 400. In large bowl, mix apples and lemon juice.  In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently.  Let stand 15 minutes.  Place 1 pie crust in ungreased 9 inch pie plate.  Pour apple mixture into pastry lined pie plate.  In small bowl, mix oats, flour and 3 Tbsp sugar.  Cut in butter until crumbly.  Sprinkle over apples.  Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.  Bake 45 minutes.  Meanwhile, in small saucepan, heat caramels and milk over low heat until caramels are melted.  Stir until smooth, add pecans.  Drizzle over pie.  Bake 8-10 minutes longer or until crust is golden brown and filling to bubble.  Cool completely, about 2 hours.  

Chocolate Caramel Layer Bars

 1 roll (16.5 oz) refrigerated chocolate chip cookies
2 cups milk chocolate chips
1 container (18 oz) caramel apple dip
3 cups rice chex cereal
1 cup chopped peanuts

Heat oven to 350.  In ungreased 13x9 pan, break up cookie dough.  Press dough evenly in bottom of pan to form crust.  Bake 15-18 minutes or until light golden brown.  Cool 15 minutes.  Meanwhile, in saucepan over low med heat, melt 1 cup chips and 1 cup dip, stirring constantly, until melted and smooth.  Remove from heat.  Stir in cereal and peanuts.  Spread cereal mixture over cooled crust.  In pan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth.  Spread over cereal mixture.  Refrigerate until chocolate mixture is set, about 30 minutes.  Stor tightly covered.

Cabbage and Creamy Sesame Rice Noodle Stir Fry

 4 oz rice noodles
2 Tbsp EVOO
1 boneless, skinless chicken breast, cut into 1/2 inch cubes
1/2 tsp salt
1/4 tsp black pepper
1/2 cup halved and thinly sliced red onion
1 cup thinly sliced shiitake mushrooms
3 scallions, cut into 2 inch pieces
1 cup roughly chopped fresh green cabbage (or kimchi if you like that flavor!)
2 Tbsp creamy sesame dressing
2 Tbsp coconut aminos
1 egg
Toasted sesame seeds
2 lime wedges

Bring saucepan of water to boil.  Add rice noodles and cook according to package directions.  Meanwhile, heat the oil in a large skillet over medium heat.  Add chicken, salt and pepper.  Cook, tossing occasionally, until chicken is almost cooked through, about 4 minutes.  Add onions, mushrooms, scallions, and cabbage (if you are using kimchi, add it later with sesame dressing).  Cook, tossing, until just tender, about 3 minutes.  Add creamy sesame dressing and coconut aminos and stir until just combined. Using tongs, drain and transfer noodles and add them to the skillet, toss until just combined.  Push the noodle stir fry to one half of the skillet and crack the egg onto the empty half.  Cook the egg, stirring, until softly scrambled, 1-2 minutes.  Stir the scrambled eggs into the stir fry.  Garnish with toasted sesame seeds and serve with lime wedge.  

Serves 2

Seared Scallops and Vegetables

 12 large sea scallops, patted dry
1 bunch asparagus, cut into 1 inch pieces
1 cup cherry tomatoes, halved
1 cup sliced red onion
2 cups baby spinach

In large skillet, heat 2 Tbsp EVOO over med high heat.  Season both sides of the scallops with salt and pepper and add to the skillet.  Cook for 1 minute.  Add asparagus, cherry tomatoes and red onion and cook for 2 minutes.  Turn the scallops, then cook until tomatoes are shriveled and scallops are cooked through, 2-3 minutes.  Remove from the heat.  Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute.  

Strawberry Salad with Crispy Prosciutto and Seared Scallops

 8 thin slices of prosciutto
3 cups baby arugula
1 cup hulled and sliced strawberries
1/2 cup halved and thinly sliced red onion
1/2 jalapeno, seeds removed and very thinly sliced
1/4 cup thinly sliced basil leaves
2 Tbsp EVOO
2 cloves garlic, minced
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
1/2 tsp dijon mustard
1 pound sea scallops
1 tsp salt
1/2 tsp black pepper
2 Tbsp EVOO

Preheat oven to 400.  Place prosciutto on a large baking sheet in a single layer so that no pieces are touching.  Bake until prosciutto is crisp, about 6 minutes.  Set aside to let cool.  Meanwhile, in a large bowl, combine arugula, strawberries, red onion, basil and jalapeno.  Set aside.  In small bowl, whisk together 2 Tbsp EVOO, garlic, balsamic, lemon and dijon until well combined.  Pat scallops dry and season generously on both sides with salt and pepper.  Heat oil in large skillet over medium high heat.  When just starting to smoke, carefully place the scallops in the hot skillet and cook, undisturbed, until bottom has developed a golden crust, about 2-3 minutes.  Flip and cook until golden on the other side.  Transfer to a plate and set aside.  Drizzle the dressing over the salad and toss to coat.  Divide the salad among 2 plates.  Top with seared scallops.  Roughly chop the prosciutto and sprinkle over the top of scallops and salad.

Serves 2

Chicken Alfredo Stew

 1 jar (16 oz) alfredo pasta sauce
3/4 cup water
1/2 tsp basil
1/2 tsp salt
4 cups frozen diced potatoes with onions
1 1/4 pound boneless skinless chicken breasts, cut into chunks
1 bag (1 pound) frozen mixed vegetables

In small bowl, mix pasta sauce, water, basil and salt.  Spray crock pot with non stick cooking spray.  In crock pot, layer half each of the potatoes, chicken, frozen vegetables and pasta sauce.  Repeat layers ending with pasta sauce. Cover; cook on low heat 6-8 hours.

Serves 6