1. Preheat oven to 350 degrees.

2. Combine flour, baking powder, cinnamon, milk, sugar, butter and egg in a mixing bowl.

3. Stir until ingredients are thoroughly mixed.

4. Pour batter into a greased 8×8 baking pan.

5. Mix together cinnamon and sugar for topping and spread evenly on top. Take a butter knife and swirl cinnamon sugar topping into the cake a bit.

6. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.

1st Layer

1. Stir together melted butter, flour and nuts.

2. Lightly grease a 9×13 pan. Pat dough evenly in pan. Dough will be thin.

3. Bake at 350° for 15 minutes. Cool completely

2nd Layer

1. Whip heavy cream into whipped cream, adding 2 Tbsp powdered sugar. Set aside

2. With an electric mixer, beat 1 cup powdered sugar and cream cheese until smooth. Mix in whipped cream (or cool whip)

3. Spread over cooled crust

3rd Layer – Lemon Cooler

1. Mix 3 packages lemon pudding mix with 4 cups of milk until thick

2. Spread over cream cheese layer

3rd Layer – Cranberry Cooler

1. Steam 2 cups of cranberries. Mash

2. Mix with 1 cups of sugar

3. Mix jello with 3 cups of water. Mix until it dissolves.

4. Stir in cranberries. Let set/cool a bit. Spread over cream cheese mixture

4th Layer

1. Beat heavy cream with powdered sugar. (OR USE COOL WHIP)

2. Spread over pudding/jello layer

3. Sprinkle with nuts

4. Chill for an hour before serving

1. Break broccoli apart into bite size pieces, cutting off any hard stems

2. In a bowl, combine broccoli, bacon, raisins and onion – mix well

3. In another bowl, combine mayo, sugar and vinegar – mix well

4. Pour mayo mixture over broccoli mixture and mix until well combined.

5. Refrigerate at least 1 hour before serving.

1. Heat milk to 115F. Add the sugar and stir to dissolve. Add the butter and stir until melted. Transfer to a large mixing bowl.
2. Stir in the sourdough starter. Sprinkle instant yeast and stir.
3. Add one cup of flour and the salt, and mix thoroughly.
4. Add another cup of flour and mix by hand. The dough should be slightly sticky.
5. Turn the dough in a lightly floured work surface. Roll out 1/2″ thick and cut into 3″ circles. Collect the cut-offs, re-roll and cut.
6. Transfer to a baking sheet dusted with cornmeal. Turn each miffing in cornmeal.
7. Cover and let rise for 1 hour or until the muffins double in size.
8. Preheat a skillet or a griddle to medium-low heat. Cast iron is best. Cook for about about 5-8 minutes per side or until the muffins are cooked through. I find they cook better if you cover the pan with a lid after you flip them.
9. Remove, split and toast. Leftover muffins can be frozen for later. Just thaw them and toast before consuming.

1. Mix dry ingredients together then cut in butter until crumbly. (I like to use a pastry blender to do this.)
2. Store in refrigerator and use cup for cup as you would Bisquick.

1. Cook shells as directed
2. Pour some sauce into a large baking dish, save some to top shells with
3. Mix all other ingredients together.
4. Drain and rinse shells
5. Stuff shells and line in pan.
6. Cover with remaining sauce as desired
7. Sprinkle on some extra parmesan/romano cheese
8. Cover with foil
9. Bake at 350 for 40 minutes, uncover and bake an addional 5-7 minutes

1. Season flattened pork chops with salt and pepper. Set aside.
2. Prepare a dredging station. Put the flour in a shallow dish. Put the eggs and water in another shallow dish. In a third shallow dish, combine the Panko bread crumbs and Romano cheese.
3. In large non-stick skillet, heat the oil over med-high heat until shimmering. With a piece of pork, dredge in flour, shaking off excess. dip in egg mixture, then coat in Panko-Romano mixture and add to hot pan with oil. Cook on each side until golden brown, about 5 minutes per side, and transfer to dish in a warm oven. Continue process with the rest of pork chops. (For best results, do not over crowd pan. Brown pork chops in batches if you need to )
4. Once all chops are browned on both sides, wipe pan with paper towel and return to stove. Add wine to pan and bring to boil over med heat. Add in lemon slices and let mixture reduce by half.
5. Once reduced by half, turn heat down to low and add chicken stock or broth. Heat until warmed through.
6. Swirl in room temperature butter. Once butter is melted and incorporated into sauce, Add chops back in and coat with sauce and continue to cook to internal temp of 145 degrees F, or pour sauce over chops if already 145 degrees F.
7. Sprinkle with chopped parsley before serving, if desired.

1. In a small bowl, combine dry mustard, dried thyme, dried oregano, salt, and freshly ground black pepper. Set aside.
2. Slice chicken breasts into thin strips or cut into 1-inch cubes. Sprinkle with seasoning mixture.
3. In a large skillet, heat olive oil, and cook chicken for a few minutes or until cooked and browned. Transfer cooked chicken to a plate. Set aside.
4. Fill a large pot with water and bring to a boil. Add salt and rotini. Cook according to the package directions until al dente. Drain and set aside.

5. Melt butter in the same skillet in which you cooked chicken. When melted, add all-purpose flour and mix it together. Then, add dry white wine, minced garlic, diced onions, and Dijon mustard. Mix to combine. Cook for 3-5 minutes or until onions soften. Then, slowly pour milk in a few additions. Stir after each addition.

6. Cook on low for 4-6 minutes or until thickened. Then, add shredded white cheddar cheese. Mix and cook until melted

7. Finally, add cooked chicken and pasta. Mix until completely covered with creamy and cheesy sauce. Serve immediately. Sprinkle with fresh thyme, crushed red pepper flakes, or smoked paprika.

Browned Butter

1. Browning butter is pretty quick, so don’t leave the stove unattended. Have a heatproof bowl next to the stove ready to go

2. Place the butter in a light-colored pan over medium heat. Medium heat ensures the butter cooks evenly, an important factor in this process. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5–8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty.
3. Immediately remove the pan from heat and pour the butter into heatproof bowl to stop the cooking process. If left in the hot pan, the butter will burn.

4. Let cool to room temperature

Cookies

1. Combine flour, baking soda, arrowroot powder (my choice) or cornstarch and salt in a bowl and set aside.

2. In the bowl of a stand mixer or large bowl, combine the brown sugar, white sugar and cooled butter. Mix until well combined

3. Add in the egg and the egg yolk, one at at time until combined. Add in the vanilla extract and the sourdough discard. Mix until well combined

4. Add in half of the dry ingredient mixture and mix until just incorporated. Add in the remaining dry ingredient mixture. Do not overmix!!

5. Mix in your chocolate chips.

6. Cover dough and place in the refrigerator for 30 minutes. Use a small (1 Tbsp) cookie scoop or a medium (2 Tbsp) cookie scoop, depending on your preferred cookie size, and scoop cookies onto a parchment lined baking sheet.

7. Bake for 12-14 minutes in a preheated 350℉ oven. DO NOT OVERBAKE! Cool on wire rack.