Toffee Crackers

40 Saltine crackers
2 sticks butter
1 cup light brown sugar
8 oz semisweet chocolate chips

Preheat oven to 425 degrees.  Spray a jelly-roll pan or cookie sheet with nonstick spray.  Arrange crackers salt side down in a single layer. 

In a medium saucepan, melt the butter and brown sugar together and boil until a caramel color.  Remove from heat and pour over crackers evenly. 

Bake for 3 to 5 minutes in hot oven.  Remove from oven and sprinkle chocolate chips over top.  Once chips begin to melt spread them over the crackers with a spatula. 

Place in freezer for 15 minutes and then break into bite size pieces.  Store in an airtight container.

Mint and Melon Salad

1 ripe honeydew melon, peeled and diced
juice from 2 limes
1/4 cup fresh mint, julienned
1 bag of baby arugula
freshly ground pepper
extra virgin olive oil
agave

Place melon in a medium bowl and toss with lime juice and mint.  Cover and chill at least 2 hours or overnight. To plate, place 1 cup of arugula in the center of a plate.  Top with 1/2 cup of melon mixture and then sprinkle ground pepper on top.  Drizzle with olive oil and agave.  Serve immediately.

Cinnamon Roll Bread Pudding

2 3/4 cups half and half

4 extra large eggs (5 large)

1 teaspoon vanilla

1/2 cup sugar (omit if using sweet bread like cinnamon rolls or Danish)

1/2 teaspoon salt

8 cups large diced, day-old or stale bread (brioche, cinnamon rolls, Danishes, challah, raisin cinnamon or breakfast bread)

1 cup chopped pecans or walnuts (toast in a pan first)

Hot water

 

Heat oven to 350 degrees.  Place bread and toasted nuts in a 9x13 baking dish. Whisk together half and half, eggs, vanilla, sugar and salt. Pour mixture over bread and press lightly.  Sprinkle with 1 tablespoon sugar (unless using sweet bread) and place in larger baking or roasting pan.  Pour hot water around the baking dish (enough to come up to the sides of 9x13 dish) and bake until custard is set and top is golden brown, about an hour.  Remove from water bath and let sit for 5-10 minutes.

 

Top with caramel sauce and/or ice cream.

Guacamole

4 ripe avocados

juice of 1 lime

1/2 cup diced red onion

1 large clove of garlic, minced

1 teaspoon salt

1 teaspoon pepper

2 Roma tomatoes, diced

1/4 cup chopped fresh cilantro

 

Remove avocados from shell and pit.  Chop with knife and quickly add lime juice.  Add remaining ingredients and mix well. 

Pineapple and Blueberry Crunch Cake

1 (20 oz) can crushed pineapple, undrained
1 pint fresh blueberries
1/4 cup sugar
2 (9oz each) boxes of Jiffy yellow cake mix
1 stick of butter, melted
1 cup chopped and toasted pecans

Preheat oven to 350 degrees.  Lightly grease or spray a 9x13-inch baking dish.  Pour pineapple with juice into dish.  Layer evenly with blueberries and then sprinkle sugar over top.  Sprinkle yellow cake mixes over blueberries and pineapple and then drizzle with butter.  Top with chopped pecans and then bake for 25 to 30 minutes or until top is golden brown and fruit is bubbly.  Serve with soft ice cream or whipped cream.

Pasta with Bolognese Sauce

1 pound ground sirloin
1 cup diced onion
1 tablespoon minced fresh garlic
1 carrot, shredded
1 tablespoon dried oregano
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
42 oz canned crushed San Marzano tomatoes
2 cups water
8 oz ziti
2 tablespoon butter
1 cup grated fresh Parmesan cheese

Heat a large pot over high heat.  Brown beef with onion, garlic and carrot.  Drain and then return to pot.  Add oregano, salt, pepper and bay leaf.  Stir in the tomatoes and water.  Bring to a boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours. 

Cook pasta according to package directions and drain.  Stir butter and Parmesan cheese into sauce and then serve with pasta.  Freeze remaining sauce in airtight container.

Serve with mixed green salad and fresh Italian bread.

Spaghetti Con Pollo

2 lbs boneless, skinless chicken breasts
1 lb spaghetti or linguine
1 tbsp olive oil
1/2 cup butter
1/2 cup sour cream
1/2 cup chopped green pepper
1/2 cup chopped white onion
1 tbsp cumin
1 tbsp salt
15 oz can tomato sauce
15 oz water

Cook pasta according to package directions and set aside. Salt and pepper chicken breasts.  In large pan heat olive oil over medium heat and saute chicken breasts until cooked through.  Remove from pan, allow to rest and then slice into bite-size pieces.  In same pan add butter, green peppers and onions.  Cook 5 minutes or until vegetables are tender.  Add chicken back to pan with peppers and onions and heat through.  Next add tomato sauce, cumin and salt.  Fill tomato sauce can with water and add to chicken mixture.  Stir well and simmer for 5 minutes and then mix in sour cream.  Finally add pasta, combine well and let simmer 5 minutes then serve.