Mixed Lettuce, Pear and Feta Salad with Citrus Dressing

Ingredients:

Dressing:
1 TBSP finely chopped shallots
1 tsp Dijon mustard
1/4 cup fresh orange juice
4 tsp fresh Meyer lemon juice (if you can't find Meyer lemons, use regular lemons and add a pinch of sugar)
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
4 tsp extra-virgin olive oil

Salad:
2 TBSP fresh orange juice
2 firm, ripe pears, cored and thinly sliced
6 cups mixed baby lettuces
1 head Boston or butter lettuce, torn (about 2 cups)
3/4 cup (3 oz) crumbled feta

Directions:
To prepare dressing:
*Combine shallots and mustard in a medium bowl, stirring with a whisk.
*Stir in 1/4 cup orange juice and next 3 ingredients (through pepper).
*Gradually add oil, stirring constantly with a whisk.

To prepare salad:
*Combine 2 TBSP orange juice and pears, tossing to coat.
*Drizzle with dressing, toss gently to coat.
*Arrange about 1 cup lettuce mixture on each salad plate.
*Top each serving with about 1/4 cup pear and 1 1/2 TBSP cheese.
*Serve

Submitted by: Missy Crabb

Pumpkin Roll

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 tsp lemon juice
2 TBSP confectioners' sugar

Filling Ingredients: (Or just use pre-made cream cheese frosting)
1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1 cup confectioners' sugar

Directions:
*Preheat oven to 375.
*Grease and flour a 9-13 inch jelly roll pan or cookie sheet.
*In a large bowl combine flour, sugar, baking soda and pumpkin pie spice.
*Stir in pumpkin puree, eggs, and lemon juice.
*Pour mixture into prepared pan.
*Spread the mixture evenly and bake at 375 for 15 minutes.
*Lay a damp kitchen towel on the counter, sprinkle it with confectioners' sugar and turn the cake onto the towel.
*Carefully roll the towel up with the cake in it.
*Place the towel on a wire rack to cool for 20 minutes.
*Mix the cream cheese, butter, vanilla and confectioners' sugar in a medium sized bowl with an electric mixer.
*Unroll the cake and spread the filling evenly on the cake.
*Immediately re-roll the cake (without the towel) and wrap it in plastic wrap.
*Keep the cake refrigerated.
*Before serving, cut the cake into slices

Submitted by: Missy Crabb

Lemon Rice

Ingredients:
1 1/4 cups of water
1 cup chicken broth
1 TBS lemon juice
1 1/4 cups rice
1/2 heavy cream
Salt and pepper to taste
2 TBS chopped chives

Directions:
*Boil water, broth, and lemon juice in a saucepan over high heat.
*Add rice cover and reduce heat to low.
*Simmer 20 mins.
*Stir in the cream and cook over medium heat until thickened, 1-2 mins.
*Season with salt and pepper.
*Garnish with chives

Makes: 3 cups

Submitted by:  Missy Crabb

Grown-Up Mac and Cheese

Ingredients:
1 cup dry orzo
1/2 cup heavy cream
1/4 cup grated parmesan cheese
Salt to taste
Chopped fresh (or dried) parsley leaves

Directions:
*Cook the orzo according to package.
*Drain and return to pot.
*Cook on low heat until thick, about one min.
*Season with salt and garnish with parsley.

Makes: 2 1/2 cups

Submitted by:  Missy Crabb

Quick Garlic Linguine

Ingredients:
1/4 lb dry linguine
1 tbs olive oil
1 tbs minced garlic
1/4 tsp red pepper flakes
Grated parmesan and salt to taste

Directions:
*Cook linguine according to package. Drain and set aside.
*Heat oil, garlic, and red pepper flakes in saucepan over medium heat until garlic begins to sizzle, about a min.
*Add linguine and toss to combine.
*Season with salt and parmesan

Serves: 2

Submitted by: Missy Crabb

Pumpkin Bars

Ingredients:
4 eggs
1 – 2/3 cups granulated sugar
1 cup oil
One 15 ounce can pumpkin pie mix (I use half a big can)
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda

Icing Ingredients: (I usually just get premade icing)
One 3 ounce package cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened (I used and recommend butter)
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:
*Preheat oven to 350 degrees
*Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. *Stir together the flour, baking powder, cinnamon, salt, and baking soda.
*Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly comined and the batter is smooth.
*Spread the batter in an ungreased nonstick 13 by 10 inch baking pan.
*Bake for 30 minutes. Let cool completely before frosting.

Directions for icing:
*Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
*Add the sugar and mix at low speed until smooth.
*Stir in the vanilla and mix again.
*Spread on cooled pumpkin bars.

Servings: Makes 48 small bars or 24 larger ones

Submitted by: Missy Crabb

Eggs Benedict

Ingredients:
3 egg yolks
2-3 tbsp lemon juice

Directions:
*Blend in blender
*When ready to serve add 1/2 cup HOT butter while running blender - - Run about 1 min.
*Pour over poached eggs on ham and a toasted bagel...

Submitted by:  Missy Crabb

Personal Notes:  "Mmmmmm"

Cinni-Minis

Ingredients:
1 can of refrigerated “crescent” rolls.
Butter/margarine
Cinnamon sugar mixture
~~Icing:
Lots of powdered sugar
Little bit of milk
Dribble of vanilla
Stir

Directions:
*Unroll and pinch together the seams between the triangles {you’ll be left with 2 rectangles}
*Spread butter over your two rectangles.
*Sprinkle with cinnamon sugar.
*Roll up
*Cut into ciniminis. (I cut them about every inch)
*Bake on parchment paper according to directions on package… (I think it’s 375 for 8-10 mins)
*Drizzle with icing.

Submitted by:  Missy Crabb

Personal Notes: These are easy and great fun for the kids...

Emeril's Chicken Marsala

Ingredients:
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

Directions:
*In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
*Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
*Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
*Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
*Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
*When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
*Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
*Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. *Garnish with chopped chives and serve immediately.
Serves 4

*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup*

Submitted by Missy Crabb

"Fleming's" Scalloped Potatoes

Ingredients:
1-1/2 C. heavy cream
1 C. half-and-half
2 t. salt
2 t. black pepper, finely ground
1 small jalapeño
3 oz. green onions
3 C. cheddar cheese, grated
4 lbs. russet potatoes

Directions:
*Heat cream and half-and-half in large sauce pot on medium high heat to simmer. Add salt and black pepper.
*Finely dice the jalapeño. Dice green onions into 1/2-inch dice. Place jalapeños and leeks in a large mixing bowl. When cream is hot, remove from heat, add cheddar cheese and blend in thoroughly.
*Peel potatoes and slice into 1/4-inch-thick circles on a mandoline slicer, by hand or with the slicing blade of a food processor. Combine potatoes and cream mixture in mixing bowl with green onions and jalapeño and mix well. Note: OR buy the presliced breakfast potatoes and use 2 bags
*Spray sides and bottom of a 9 x 12-inch baking pan with nonstick cooking spray. Place potato mixture in pan and evenly distribute the potatoes.
*Cover with plastic wrap and then with aluminum foil. Bake in 350°F. oven for 35 to 45 minutes. Remove wrap and foil and bake an additional 10 to 15 minutes to brown top.
Serves: 6-8
Submitted by Missy Crabb