In a skillet, cook ground beef. Drain. Season with salt and pepper to taste

Add to skillet the stewed tomatoes and the tomato sauce. Stir well.

Bring to a boil then reduce heat to a low simmer. Let cook for 15 minutes, stirring occasionally.

While meat is cooking, cook noodles according to package directions

To serve, place 1 cup noodles on plate and top with 1/4 of the meat mixture.

Preheat oven to 350

Place the tenderloin in a cast iron skillet, oven proof dish or dutch oven. Season with salt and pepper. Using a pastry brush, cover the tenderloin with Dijon mustard

In a small bowl, combine olive oil, chopped garlic, Italian seasoning and sea salt. Using a pastry brush, cover the tenderloin with the herb mixture on top and sides.

Roast at 350 for about 30-40 minutes or until a thermometer reads between 145-160, depending on how you like your pork done. Remove from oven and let rest for 5 minutes. Slice and serve.

In a large mixing bowl, mix the yeast, honey and water. Set aside and let proof for 5 minutes

In a medium mixing bowl, mix the flour, salt and baking powder

Add the milk and one cup of the flour mixture to the yeast mixture

Blend well.

Add the remaining flour to the yeast mixture and beat well (by hand if possible)

You should have a soft, goopy dough.

Spoon the dough into 2 9×6 loaf pans or 3 4.5x8x5 loaf pans that have been sprayed with non stick spray and dusted with corn meal.

Set aside in a warm place until the batter has doubled or is at or just above the top of the pans – about 30-45 minutes.

Preheat the oven to 425

Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. The loaf will sound hollow when tapped. If you want a crispier, more golden crust, bake for 18-20 minutes.

Cool and slice – try to be patient and let it cool! To serve, toast and serve with butter and jam

In a medium skillet, melt 2 Tbsp butter. Add the sliced onions and cook until golden brown and caramelized. Cook them low and slow. Remove from skillet and drain.

In a medium bowl, mix ground beef, salt, pepper and Worcestershire sauce. Mix well and make 4 patties, a little larger than your bread.

Fry the hamburgers in the same skillet you used to cook the onions.

Remove the patties from the skillet and wipe the skillet clean with a paper towel.

Butter the bread. Depending on the size of your skillet, decide how many sandwiches you want to do at a time. Place bread in skillet, butter side down, working quickly, place 1 piece of cheese on bread, 1 hamburger patty, 1/4 of the onions, another slice of cheese and bread, butter side up.

Cook the sandwiches like you would grilled cheese, until nice and golden brown.

**you can also cook some mushroom and place on the sandwich with the onions if desired**

Brew 2 cups Earl Grey tea – for a hot latte, use immediately. For an iced latte, let cool.

If you have a milk frother – heat type and amount of desired milk in microwave for 30-45 seconds. Froth milk. For an iced latte, use cold milk

If you do not have a frother – heat type and amount of desired milk in a saucepan over medium heat while continually whisking -about 5 minutes. Let milk scald, but not boil. OR, place in a jar with a lid – make sure the jar is only 1/3 full and shake until milk is frothy and doubled in volume OR put desired amount in a blender and blend on high for 30 seconds until the milk is frothy.

Divide tea into two large mugs. Divide frothed milk between the two mugs on top of the tea

Drizzle with vanilla extract. Stir and enjoy!

Preheat oven to 350. Lightly spray a 9 inch baking dish with cooking spray and set aside

Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder and cream of chicken soup. Spread into pan

Bake uncovered 30 to 40 minutes.

Preheat oven to 400

Spray a 9 inch pie plate with non stick spray

Cook ground beef and onion until beef is brown and onion is tender, drain. Season with salt and pepper to taste.

Spread meat in the pie plate.

Sprinkle with cheese.

In a bowl, mix Bisquick, milk and eggs until well beaten.

Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean.

Top as desired – we like to top with some chopped pickles, tomatoes lettuce, etc. Treat it like you would your favorite burger, or just eat it as is with a nice salad on the side.

Preheat oven to 500 degrees for at least 20 minutes.

Rub the roast with desired spices – covering all areas of the roast

Place the roast FAT SIDE UP in a roasting pan. Do not add water, do not cover

Turn oven down to 475. Place roast in oven for 7 minutes per pound. (3 lb – 21 minutes, 4 pounds 28 minutes, etc)

After the cooking time, turn oven off. DO NOT OPEN THE OVEN!!!!! DO NOT!!!! Let sit in oven for 2 1/2 hours – did I mention DO NOT OPEN THE OVEN?

Let rest for 20 minutes under a piece of foil. Slice and serve.

NOTES: I put a thermometer in the thickest part of the roast and set the alarm to 145, so I know it gets up to temp. If you check the temp at the end, it will not read 145 because it will cool. You may also need to heat it up a bit after you slice it, depending on the temp at which you like to eat it.

In a large bowl, place chicken pieces and add in about 1/2 tsp salt, onion powder, garlic powder and 1/4 tsp pepper. Add in 1/4 cup flour. Toss together to make sure all the chicken is coated.

Spray a large, heavy bottom pan or Dutch oven with non stick spray. Heat over medium high. Add about 1/2 the chicken pieces and cook until brown and done – about 6 minutes. Remove and repeat with the remaining chicken.

In the same pan, add the butter and let melt. Add the mushrooms and sprinkle with salt and pepper, then saute for several minutes until golden brown and cooked through. Remove from pan with a slotted spoon.

Add the garlic to the pan and cook about 30 seconds. Sprinkle the flour in the pan and stir to create a roux.

Cook for about 30 seconds to 1 minute, stirring constantly.

Add in the chicken broth slowly, whisking the entire time.

Simmer the sauce very gently and allow to thicken up a bit

Whisk in the Dijon mustard, Italian seasoning and the half and half.

Add in the asparagus pieces and very gently simmer in the sauce for a few minutes until they are tender-crisp. Taste the sauce and add salt and pepper as needed.

Add the chicken and mushrooms back to the pan, add the sun dried tomatoes and allow the sauce to simmer for another few minutes. Add in the cooked penne pasta. Toss together so everything is well coated. Serve hot. Garnish with chopped parsley

Preheat oven to 400.

Grease a 9 inch pie pan.

Over medium heat, in a medium skillet, melt the butter and saute the onion, about 7 minutes.

Add the chopped broccoli to the bottom of the pie pan, then add the onions and chopped Canadian bacon. Sprinkle with cheese

Mix the eggs and half and half together, season with salt and pepper. Pour over the veggie/cheese mixture.

Bake on middle rack in the center of the oven until eggs are set – about 30-35 minutes.