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1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese

Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

To make ahead, freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes.

Makes 8 servings 

3 teaspoons baking powder 
2 1/2 teaspoons kosher salt 
1 teaspoon sugar 
1/4 teaspoon baking soda 
5 1/2 cups all-purpose flour, plus more 
1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces 
1 1/2 cups chilled buttermilk 
1 large egg, beaten to blend

Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and 5½ cups flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.

Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.

Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 30–35 minutes.

3 cups flour
2 tsp. baking powder
½ tsp. salt
1 cup sugar
1 egg, lightly beaten
4 Tbs. Cooking oil
1 tsp. vanilla extract
1/3 cup orange or lemon juice
2 cups chopped apple

Preheat oil to 375 degrees F. Combine flour, baking powder, salt and sugar; set aside. Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir to blend thoroughly. Mix juice and apples, mix well. Add to mixture, blend well. 

Drop from teaspoon into hot oil. (Basket should already be lowered into oil.) Fry about 2 minutes or until crisp and very brown. Remove from oil and drain on paper towel. 

Dust with powdered sugar or a mixture of sugar and cinnamon and serve.

Or drizzle with glaze: 2 cups powdered sugar, splash vanilla and 1 ½ Tbsp milk adding milk a little at a time until consistency is good for drizzling.

Serves 6-8

1 small onion, thinly sliced
4 garlic cloves, smashed with the flat side of a knife
1 teaspoon vegetable oil
Kosher salt
5 or 6 branches rosemary, each 4 to 5 inches long
4 ½ cups
1 lemon, quartered

8 chicken legs, drumsticks and thighs separated
8 chicken wings, wing tips removed
3 cups all-purpose flour
3 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons fine sea salt
2 teaspoons cayenne pepper
2 tablespoons baking powder
2 cups buttermilk
Oil for deep-frying

Make the brine: In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice from the wedges into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled.

Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken.

Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can’t wait to start cooking it.

Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls. Pour the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour and return them to the

Heat oil in a pan for deep-frying to 350°F. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size. Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving.

by Michael Ruhlman, “Ruhlman’s Twenty,” Chronicle Books

Sure, you could make another batch of chocolate chip pancakes for brunch—but round food is so yesterday.

serves 6

2 cups all-purpose flour 
1/2 cup unsweetened cocoa powder 
1/4 cup (packed) brown sugar 
2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon kosher salt 
3 large eggs, separated 
2 cups buttermilk
1/2 cup olive oil 
1 teaspoon vanilla extract 
6 oz. bittersweet chocolate (at least 70% cacao), finely chopped Nonstick vegetable oil spray 
Unsalted butter and warm pure maple syrup (for serving)

Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined. Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate. Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve. Serve waffles with butter and syrup. DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.

1 pkg. yeast 
1 cup lukewarm water 
1 tsp sugar 
½ tsp salt
2 Tbsp olive oil 
3 cups flour, all purpose

Combine yeast, water and sugar in large bowl and let set in warm place until bubbly. Add remaining ingredients and beat with spoon. Knead a few times. Grease bowl, put in dough, turn over once and let rise in warm place until double in size. Roll Dough out to fit in greased pizza pans

Sauce: In sauce pan combine 
1 large can crush tomatoes, 28 oz. 
¾ tsp oregano
¾ tsp. rosemary
salt and pepper
½ cup chopped black olives
1 tsp garlic powder
½ onion chopped
½ green pepper chopped
a few mushrooms. 
Combine in saucepan and simmer… Spread sauce on dough

Meats: pepperoni, cooked hamburger or sausage, steak strips
Cheeses: grated Provolone, Mozzarella, Romano, Scamoze. Cheddar 

Top with cheese and your favorite meat, olives, peppers onions, mushroom, spinach, asparagus and herbs, if wanted. Create your own family favorite today!

Bake at 400 degrees F. for 20 minutes or until cheese is melted and crust is golden brown. Makes 2 pizza pies


1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked


Pound out Chicken breast so it is about 1/4” thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll Chicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and bake for about 30 minutes at 350º.

Broil for about 5 minute to crisp bacon.

1) Chicken, any parts.
2) 1 Packet dry Italian Seasoning mix.
3) ½ c. packed brown sugar.

Mix the Italian Seasoning Packet and the brown sugar. Coat the chicken on all sides.

Line pan in foil or parchment paper as the dressing/sugar will caramelize.
Bake at 350º until it’s golden brown. 25-35 minutes.

  • 1 pound boneless, skinless chicken thighs, patted dry with paper towels
  • 2 garlic cloves, finely chopped
  • 1 teaspoon plus pinch coarse kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 sweet onion, thinly sliced
  • 1 cup white wine
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey

Preheat the oven to 450 degrees F. In a large bowl, toss the chicken, garlic, 1 teaspoon salt, and pepper together.

In a small saucepan, simmer together onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in the honey and butter.

Spoon the mixture over the chicken and toss well. Spread onion mixture over thighs, and any juices onto a baking sheet. Bake until chicken is no longer pink and onions are meltingly tender and caramelized, about 25 minutes.


Cinnamon Roll Batter:

  • 2/3 cup sugar
  • ¼ cup butter, at room temperature
  • 1 egg
  • ½  cup  milk
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Cheesecake filling:

  • 2 pkg. (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • 2 tbsp flour
  • 3 eggs

Cinnamon Filling:

  • 1/3 cup butter, melted
  • 1 cup brown sugar
  • 3 tbsp cinnamon

Cream Cheese Frosting:

  • 2 ounces cream cheese, at room temperature
  • 3 tbsp butter, at room temperature
  • 2 tsp vanilla
  • 1 cup powdered sugar
  • milk (if needed to thin frosting)


  • Preheat oven to 350 degrees F.
  • Grease a 9-inch Springform pan.

Cinnamon Roll Batter:

  • Using a mixer,  cream together the butter and sugar.
  • Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl.
  • Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined.

Cheesecake Filling:

  • In a separate bowl, use a mixer to beat cream cheese and sugar for about 2 minutes on medium-high speed.
  • Add the eggs one at a time, beating together scraping down the bowl after each addition.
  • Add the vanilla and flour and beat for another minute.

Cinnamon Filling:

  • In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.

You have three individual parts to this cheesecake now.  The batter, the cheesecake and the filling.
Here is how to put them together:

  • Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
  • Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
  • Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
  • Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together.  I say swirl, but its really just a big yummy chunky mess– just kind of gently mix all the toppings together without digging into the bottom crust.