Cook pasta according to package directions.

Meanwhile, toss chicken with 2 teaspoons of Cajun seasoning.

In a large skillet, heat 2 tsp of olive oil. Cook chicken until fully cooked. Remove and keep warm

In the same skillet, saute peppers and onion in remaining 1 tsp of oil for 1 minute. Add garlic. Saute 1 minute longer. Add tomatoes; saute 2 minutes longer. Stir in 3/4 cup half and half.

Bring to a boil. Combine cornstarch with remaining Cajun seasoning and remaining half and half until smooth; gradually stir into skillet. Cook for 1-2 minutes or until thickened. Return chicken to the pan, heat through. Drain pasta; toss with chicken mixture

Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add the chicken to the pan and cook for 5-6 minutes per side or until golden brown and the chicken is cooked through (cooking time will depend on the thickness of your chicken)

Remove the chicken from the pan, reduce heat to medium-low and add garlic; stir for 30 seconds. Add the half and half, Italian seasoning and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach. Simmer for another 2-3 minutes

Return chicken to pan and simmer for another minute. Serve over pasta or rice with sauce

In a bowl, combine the yogurt, mayo, onion, parsley, tarragon, salt and pepper. Cover and refrigerate for 15 minutes

Cook salmon as desired – grill, pan sear, bake or poach.

Top salmon with tarragon sauce

In a glass measuring cut, place 1 1/3 cups warm water (115 to 118°).

Add sugar, stir to dissolve. Add yeast, stir. Let sit 10 minutes to active yeast – it will get bubbly

Meanwhile, in the bowl of a stand mixer, Combine flour, salt, dried milk and butter. Place the dough hook attachment on the mixer. Mix for 1-2 minutes.

Once the yeast is active and bubbly (about 10 minutes), add to flour mixture. Mix on low speed until all flour is incorporated – scraping down sides as you go.

Once the dough forms a ball, put mixer on speed 3 and knead bread for 5 minutes.

Form dough into a ball. Turn dough out into a large bowl coated with olive oil. Turn to coat.

Cover bowl with damp warm cloth or plastic wrap. Let rise in a warm place 1 hour 15 minutes to 1 hour 30 minutes. Dough will double in size.

Next, punch down dough.

Turn out onto flour dusted counter. With your hands, shape dough into a rectangle the size of the pan and about 1/4 inch thick.

Starting with the long side, roll up dough tightly, pulling as you roll.

Tuck ends in and fold under. Place dough in pan and pat down, shaping dough into pan. Place lid on pan

Let dough rise for 45 minutes to an hour, until the dough is to the top of the pan.

Bake at 375° for about 30 minutes, until golden brown

Turn out onto cooling rack. Rub all sides with butter

Let cool COMPLETELY before slicing into 25 slices.

See attached video below for clarification on some of the steps!

Slice the pork tenderloin into 1 inch medallions and lightly sprinkle each side with salt and pepper. Warm oil in a large skillet over medium-high heat. Add pork to skillet. Let the pork cook without touching it for 3 minutes.

Using a metal spatula, flip each piece and cover with lid and let cook 3 minutes. Transfer to a plate and cover with foil to keep warm

Add wine to skillet and scrape up brown bits of meat and deglaze the pan. Add the chicken base, whisk to combine and cook for about 2 minutes.

In a small cup, whisk the cornstarch and paprika into the half and half until smooth. Add the half and half to the skillet slowly and whisking until combined. Continue cooking over medium heat, stirring constantly until it thickens slightly, about 1 minute. Pour the sauce over the pork, sprinkle with parsley and serve

Warm milk and water to 110° in microwave or stove top

In a stand mixer bowl mix together 3 1/2 cups of flour, salt and mix with a dough hook

Add the yeast mixture to the bowl and mix for 4-5 minutes, if the dough seems too wet add remaining flour a tablespoon at a time until the dough is smooth. Let knead in mixer for 5 minutes.

Remove dough, shape into a ball, and place in a greased bowl and let rise for 15 minutes in a warm area.

Punch dough down and dive into 12, 18 or 24 equal size pieces, shape into balls, *** If cooking immediately, place dough into greased 9×13 baking dishes and continue with the next instruction

*** If making ahead to freeze, shape dough, put on parchment lined baking sheet, cover with plastic wrap and freeze until totally frozen. Once frozen, remove from tray and store in a ziploc bag in the freezer. Thawing/cooking directions below.

Preheat oven to 400°

****To thaw/bake: Remove rolls about 3-4 hours before needed. Place rolls in a greased 9×13 baking dish (or several depending on rolls). Cover with damp towel, place in a warm place and let thaw and then rise until doubled in size.

Preheat oven to 400°. Brush top of rolls with beaten egg. Bake 15-20 minutes.

In a large skillet, saute mushrooms and onions in oil in 1 tsp oil until tender. Remove and set aside

Add second tsp of oil to pan, heat pan until hot, cook beef until desired doneness.

Add the soup, milk, mustard and mushroom mixture. Bring to a boil. Reduce heat, cook and stir until thickened.

Serve over noodles or mashed potatoes if desired.

Spray 14 of the wells in the muffin tin with non stick spray. To each well, add 1/2 Tbsp of brown sugar, 1 Tbsp crushed pineapple and 1 cherry (pushed down in the center). Bake in the oven for 3 1/2 to 4 minutes until sugar is caramelized.

In a mixing bowl, combine sourdough, flour, egg, milk, extract, applesauce, salt, 2/3 cup crushed pineapple, reserved pineapple juice (2 TBSP). Mix well. Add baking soda. Mix well.

Divide pancake mixture evenly over pineapple/sugar mixture.

Beat eggs. Beat in sugar. Add oil slowly, beat well. Add vanilla

Sift together flour, salt, cinnamon, baking soda, baking powder.

Add flour mixture to egg mixture.

Add zucchini and nuts. Mix well.

Grease and flour 2 loaf pans. Divide mixture evenly between the two pans.

Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes out clean.

Cook on wire rack for 15-20 minutes then turn out of pan to cool completely

When cool, cut each loaf into 15 slices