MARCH: *ADDICTING* CADBURY EGG COOKIES My friend sent this recipe to me because she really gets me. They did not disappoint! They didn't stay as soft as I would have expected given the butter/Crisco combo, but 10 seconds in the microwave fixed that. Happy Spring!!  Recipe from Laura's Latest: https://laurenslatest.com/cadbury-egg-cookies/​

Ingredients:
1/2 cup softened butter (I use salted butter)
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
2 eggs 
​2 3/4 cups flour 
1 teaspoon salt
1 teaspoon baking soda
1 cup cadbury eggs plus extra for garnish​

Preheat oven to 350 degrees. Line two to three baking sheets with parchment paper and set aside.

In a large bowl or bowl of a stand mixer, cream the butter, shortening, brown sugar and granulated sugar together. Add in the eggs and vanilla and cream until light and fluffy. Don’t forget to scrape the sides and the bottom of the bowl to ensure everything is getting evenly mixed. (Usually only a problem if you’re using a stand mixer.) Add in the all purpose flour, salt and baking soda and stir until just combined. Scrape the sides and the bowl again to make sure everything is getting mixed evenly. Add in chopped Cadbury egg pieces by hand and then scoop onto prepared baking sheets using a 3 tablespoon cookie scoop (or ice cream scoop). Top with whole eggs on top, if desired, and bake.

Add your cookies to the preheated oven and bake 8-10 minutes or until the bottoms of the cookies are golden and the cookies are puffed and golden (but really don’t have a ton of color at all.)

Remove from oven, cool 2-3 minutes and then transfer to a cooling rack. Enjoy warm or store at room temperature for up to 4 days in airtight containers. 

Pro Baker Tip: Hide any leftover Cadbury eggs in a place where your children will never find them (like with the cleaning products). Then text your best friend and tell her where you put them in case you need help finding them later. 

FEBRUARY: FISH WITH AVOCADO, TOMATO, BALSAMIC TOPPING WITH LEMON & BASIL RICE This topping is amazing with both salmon and tilapia. And SO. EASY.

This recipe is very flexible and comes together in less than 30 minutes. We first had it at a local Italian restaurant years ago and it's so fun to make at home! You can prepare the fish any way you like: pan sauteed, baked, or broiled. This would also be amazing over shrimp! This recipe makes about four servings.

Ingredients:
Tilapia, salmon or shrimp
1 large avocado (or 2 small)
1 tomato
2 Tbsp fresh basil, cut chiffonade (google it :), divided
1 lemon, zest and juice
Rice, cooked according to package instructions. (I love Trader Joe's Organic Brown Rice found in the freezer section. Ready in 3 minutes in the microwave, and it's delicious!)

Prepare tilapia, salmon, or shrimp:
Season generously with lemon pepper seasoning or salt and pepper to taste. 

Bake: 400 for 15-20 minutes or until fish flakes easily with fork. Do not overcook!

Pan sauté: Cook fish in a small amount of olive oil or butter over medium heat for about 10 minutes, flipping halfway through, just until fish flakes with a fork. (Cook time will vary depending on type and thickness of fish.) Do not overcook!

While fish is cooking, mix together in medium bowl: diced tomato and avocado, 1 Tbsp basil, 2-3 Tbsp balsamic vinegar. (Use more if needed)

In separate bowl prepare rice: add zest from lemon, remaining Tbsp basil, salt and pepper to taste, drizzle of olive oil, and squeeze lemon juice over rice to taste. Mix well. 

Spoon avocado and tomato topping over fish, and squeeze a little more lemon juice over fish, if desired. Serve with rice and roasted vegetables or salad. 

NOVEMBER: TURKEY DIVAN CASSEROLE cheesy broccoli-turkey goodness

This is my mom's traditional Day-After-Thanksgiving dish, and the best way I know of to use leftover turkey. Turkey soup is a close second, and Bernie would tell you to throw some Chihuahua cheese in a skillet and once it starts to melt, layer on the turkey. Then flip it like a pancake, making sure the cheese gets toasty brown. Then smother it with green tomatillo salsa. (Kind of a quesadilla without the tortilla.) Which is why I make extra turkey every year :)

Roast broccoli: fill one sheet pan with fresh broccoli florets. Drizzle with olive oil, season with salt and pepper, and roast at 400 for 10-12 minutes. Broccoli should be starting to brown, but still more crisp than tender. (Note: feel free to use 2-10 oz. pkgs of frozen broccoli - my mom always did! Just partially cook the broccoli before adding to casserole.)

3 cups diced turkey
1 can cream of chicken soup
1 Tbsp. lemon juice
1/2 cup sour cream
1/2 cup mayo
1 cup grated sharp cheddar cheese
1/3 cup fresh breadcrumbs (just toast a couple pieces of bread and crumble them up) mixed with 1Tbsp. fresh parsley and 1 tsp. crushed red pepper flakes

In a large mixing bowl, combine soup, lemon juice, sour cream, and mayo. Fold in broccoli and turkey and mix to combine. Spread in greased 13x9 pan. Sprinkle with cheese and breadcrumbs. 

Bake at 350 for 30 minutes or until breadcrumbs are golden brown and cheese is bubbling. 

​OCTOBER: LEMON-HERB RISOTTO WITH SHRIMP AND ASPARAGUS  
adapted from Cooking Light. Serves 2

While my husband, Bernie, is helpful in the kitchen, he does not usually enjoy cooking. However, we both enjoy making this dish together. It's perfect for a Friday night stay-at-home date.  

​2 cups chicken stock
1 1/2 cups water
1 Tbsp. olive oil
1/2 cup finely chopped yellow onion
1/4 cup finely chopped fennel bulb
1 Tbsp. chopped fresh thyme
2 garlic cloves, minced (about 1 tsp.)
3/4 cup uncooked Arborio rice
1/4 cup dry white wine
1 small bunch of asparagus, roasted at 400 degrees for 15 minutes, then cut into 1" pieces
1/2 tsp. salt
8 oz. medium shrimp, fresh or thawed, peeled and deveined (I LOVE Trader Joe's Red Argentinian Shrimp, in the frozen section)
2 tsp. grated lemon zest
1 1/2 Tbsp. fresh lemon juice
2 Tbsp. cream cheese
1 Tbsp. fresh parsley
1 Tbsp. chopped fennel fronds
1/4 ground pepper
1/4 cup freshly grated parmesan cheese

Combine chicken stock and water in a large glass measure or microwave-safe bowl. Microwave at HIGH 2 minutes or until warm.

Heat oil in a large saucepan over medium-high. Add onion, chopped fennel bulb, thyme, and garlic; sauté 4 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid evaporates, stirring constantly. Add 1 cup stock mixture; cook 4 minutes or until liquid has almost evaporated. Add 2 cups stock mixture, about 1/2 cup at a time, stirring often until each portion is absorbed before adding the next, about 12 minutes total.

Stir in shrimp; cook 4 minutes or until done. Stir in remaining 1/4 cup - 1/2 cup stock mixture, lemon rind, and remaining ingredients, including roasted asparagus. Salt and pepper to taste. Serve immediately. ​​​

SEPTEMBER: CHRISTINA'S
​​SWEET FREEZER PICKLES 
These are fantastic served on a cracker with cream cheese.

2 quarts pickling cucumbers, sliced super thin
1 large onion, sliced super thin
2 Tbs salt
1 1/2 cups sugar
1 cup apple cider vinegar

Place cucumbers, onion, and salt in large bowl. Cover with water, cover with lid, and let stand overnight.

Drain water. Fill mason jars about 3/4 full with cucumbers and onions. Cook vinegar and sugar until dissolved. Pour over pickles. Seal jars, and let sit at room temperature until cooled. Freeze overnight. Thaw and enjoy! 

AUGUST: CHICKEN TACO SALAD

This is one of those recipes that is not really a recipe. It's a salad - super easy and versatile, as long as you use Kraft Creamy Italian Dressing. I know, it's Mexican mixed with Italian. Some people call that weird, other people call it "fusion cooking" and charge extra for it :) The thing is, Bernie and I have been eating this salad for over 20 years, and our kids love it and make it for themselves all the time. Feel free to add extra ingredients or omit any of the following. Except lettuce. That's really important. 

Romaine lettuce,
fresh tomato, diced
cucumbers, sliced
shredded cheddar or mexican cheese
black olives, chopped (optional)
avocado, sliced
​broken tortilla chips
chicken: grilled, sauteed, or shredded rotisserie
fresh chopped cilantro
(optional ingredients: black or pinto beans, corn, pico de gallo, red onion, bell or jalapeño peppers)

Mix the above in a large salad bowl. Add desired amount of Kraft Creamy Italian Dressing and toss well. 

Serve with extra tortilla chips. ​

JUNE: SPICY HONEY CASHEW CHICKEN adapted from Cooking Light Magazine, makes about 6 servings

2 cups brown or white rice
4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
4-6 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon toasted sesame oil
2 heads of broccoli, washed and cut
1 1/2 cups frozen shelled edamame (green soybeans)
1 teaspoon fresh garlic, minced
1 medium yellow onion, finely chopped
1 red or yellow bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
3 tablespoons rice vinegar
9 tablespoons honey
6 tablespoons low-sodium soy sauce
3 tablespoons Sriracha
​1/2 teaspoon crushed red pepper flakes

Roast broccoli on a baking sheet with salt, pepper, and olive oil for 15-20 minutes at 400. Sprinkle cornstarch, salt, and pepper over chicken and mix to coat chicken well. Heat a large skillet over medium-high heat and drizzle canola and sesame oil in pan; sautée chicken in a single layer for 4 minutes or until lightly browned. Remove chicken from the pan and cover in baking dish. Drizzle a little more canola oil in pan and  sautée onions for 4-5 minutes. Add peppers, edamame, and fresh garlic and cook for 5 minutes. Meanwhile, make the sauce: combine rice vinegar, honey, soy sauce, Sriracha, and crushed red pepper flakes. Add chicken back to the pan and pour sauce over chicken and veggies; toss to coat. Add broccoli and cashews and cook for 5 minutes, then remove from heat. Serve with rice and enjoy!

APRIL: GRANDMA'S ZUCCHINI BREAD

2 eggs
1 cup oil
2 cups sugar
2 cups grated raw, unpeeled zucchini
1 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder

​Preheat the oven to 325.

Beat eggs, sugar, oil, zucchini, and vanilla. Add in dry ingredients and mix until blended well. Bake in loaf pans for 45 mins to 1 hour. Makes 2 loaves.

DECEMBER: HEAVENLY HASH (it really is heavenly!)

6 oz. semi-sweet chocolate chips (about half a bag)
6 oz. butterscotch chips
1 stick of butter
1 cup peanut butter
1 cup salted peanuts or cashews
3 cups mini marshmallows

Melt chips, butter and peanut butter over low heat in large pan. Remove from heat. Add nuts and gently fold in marshmallows. Pour in 8-9 inch pan and refrigerate. 

Pro tip: if you want to try to save a few for New Year's and not eat them all at once, cut into squares and freeze. They are great right out of the freezer - just don't break a tooth!

NOVEMBER: GRANDMA'S PUMPKIN CHIFFON PIE

1 can pumpkin puree
1/2 cup cold milk
1 large package vanilla instant pudding
1 teaspoon cinnamon
2 1/2 cups cool whip, plus extra for serving
1 pie shell, baked and cooled (can use graham cracker crust if preferred)

Beat pumpkin, milk, pudding, and cinnamon for 1 minute. Fold in 2 1/2 cups cool whip and pour into baked pie shell. Chill before serving.

MARGIE'S ROSEMARY ROASTED VEGETABLES

12 oz. fresh whole green beans
1 lb. fresh brussel sprouts
1 bunch green onions, trimmed and thinly sliced
12 sprigs fresh rosemary
8 slices cooked, drained bacon, rough chopped
2 T olive oil
salt, freshly ground pepper
1 lemon, quartered

Preheat oven to 425

Wash beans and brussel sprouts. (Cut large brussel sprouts in half). Cook brussel sprouts in large saucepan in small amount of boiling water for 3 minutes, add beans and cook an additional 5 minutes. Drain. 

Spread veggies on a sheet pan. Add green onion and rosemary sprigs, toss to combine. Top with bacon and drizzle with olive oil. Sprinkle with salt and pepper. Roast 20 minutes, remove from oven, and squeeze lemon juice over vegetables. 

OCTOBER : WHITE CHICKEN CHILI
​
Whole rotisserie chicken, deboned and shredded
3-4 cups of chicken stock or broth
4 cans of great northern or navy beans (15 oz size)
16 oz jar salsa
4 oz can chopped green chilis or jalapeños
1 onion, diced
2 teaspoons minced garlic
1 t. cumin
salt to taste
8 oz. block of monterey jack cheese, cubed
Tortilla chips, sour cream, cilantro, and lime for garnish 

Heat 2 tablespoons olive oil in large pot over medium heat. Saute onions until tender, reducing heat to medium-low if needed. Add garlic and saute for 1-2 minutes. Add beans, broth, salsa, green chilis, chicken and cumin. Simmer covered, over low to medium-low heat for 30-45 minutes or until onions are tender, stirring occasionally. Add salt to taste. When chili is ready, remove from heat. Add cheese and cover for 10 minutes, stirring to melt cheese. If needed, heat on low until cheese is melted and incorporated, stirring frequently and scraping bottom of pot to prevent burning.

Serve with tortilla chips, sour cream, cilantro and lime. 

AUGUST: MY BEST EVER COOKOUT RECIPES

Grilled Peanut-Ginger Chicken
This marinade makes a ton of chicken, so either cut it in half or freeze the extra in a ziploc for later:

1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce (or 1/4 cup ketchup + 1 T chili powder)
1/4 cup lite soy sauce
2 T canola oil
2 T vinegar
2 cloves of garlic, minced (about 1 teaspoon)
1/2 tsp ground ginger
1/4 tsp red pepper

In mixing bowl, gradually stir hot water into peanut butter with whisk. Stir in rest of ingredients. Place the marinade in a large ziploc bag, add chicken, and chill for 12-24 hours. Remove chicken from bag, discard marinade, and grill or broil 15-20 minutes until done.  

You aren't likely to have leftovers, but if you do, add chicken to a salad with my poppyseed dressing :)
​
Cheesy Oven Potatoes
4 large Russet potatoes
1 can Campbell's golden mushroom soup 
1/2 tsp. black pepper
1/2 tsp. paprika
2 cups shredded cheddar cheese

Preheat oven to 400. Slice potatoes into 1/2 inch rounds and place in 13x9 pan, overlapping in single layer. Spread can of soup over potatoes, sprinkle pepper and paprika over soup and top with cheese. Bake, covered, 45 minutes, then uncovered for 10 minutes longer or until cheese is melted and potatoes are tender.

Strawberry-Cashew Poppy Seed Salad
3/4 cup canola or olive oil
1/4 cup vinegar
1/2 cup sugar
1/2 tsp salt
1 tsp dry onions
1 T poppy seeds
1 tsp dry mustard

Mix ingredients together with whisk and refrigerate.
For salad: combine lettuce (I love romaine or leaf), sliced strawberries (or any other fruit), cashews (or any other nut), thinly sliced red onion, and shredded mozzarella cheese. 
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