Nonna K.

1/3 Cup all purpose Flour 1/3 Cup vegetable Oil 1 Cup chopped Onion 1/2 Cup chopped Celery 1/2 Cup chopped green Pepper 1/2 Cup Red Pepper 2 Cloves of Garlic, chopped 3 Cups Chicken Broth 2 Cups Frozen Okra 1/8 Cayenne Pepper 12 Oz. cooked Andouille sausage, sliced 1 Lbs. peeled, deveined Shrimp 1 Cup cooked rice 1/4 Cup chopped green onions 1/4 Cup Heavy Cream S & P, to taste In a large Dutch oven pot, add the flour and oil, cook about 5 minutes, until roux is dark reddish brown.   Add the next five ingredients and cook until vegetables are soft, stirring constantly.  Add the broth, okra, black and cayenne pepper, Simmer, covered, for about 15 minutes, stirring occasionally.    Add the sausage, when it is all heated through, add the shrimp, rice, green onions and heavy cream and cook until the shrimp are opaque, stirring frequently,

4 Slices Bacon 1/2 Cup Chopped Carrots 1/4 Cup thinly sliced Celery 2 Cloves Garlic 3 Tbsp. butter 1/3 Cup all Purpose Flour 1 16 oz. pkg. Frozen Whole Kernel Corn 1 14.5 can chicken broth 2 tsp. fresh dill 1/2 tsp. Salt 1/4 tsp. Pepper 2 Cups Half and Half 1 Cup milk Cook the bacon until crisp, in a Dutch oven pot. Drain the bacon on the paper towels  Reserve the bacon drippings in the pot, Add the onion, carrots and celery to the drippings.  Cook for about 10 minutes, adding the garlic,  keep cooking until all vegetables are soft.  Add the butter and when melted, add the flour and cook a minute longer. Add the next five ingredients, bring to boil, reduce the heat and cook for about 10 minutes, or until the corn is soft. Stir in the half and alf and the milk.  Bring lkto a boil and  serve with the crumbled bacn. 

1 Cup packed Light Brown Sugar 1/2 Cup granulated Sugar 1/2 Cup Salted Butter, softened 1 Large Egg 3 Tbsp. whole Milk 1 1/2 tsp. vanilla extract 2 Cups all Purpose Flour 1 tsp. Baking Soda 1/4 tsp. Salt 1 1/2 Cups Semisweet Chocolate Chips, divided Preheat the oven to 325.  Lightly coat a cast iron with cooking spray.   Beat Brown Sugar with Regular sugar and butter until light and fluffy.  Add milk, egg and vanilla and mix until well blended. Whisk together the flour, baking soda and salt.  Add gradually to the butter mix, on a slow speed, until well mixed.  Add one cup of the chocolate chips,  fold into the batter. Spread the mixture on the cast iron pan, Sprinkle the chocolate chips on top. Bake until golden brown, for about 50 minutes.   

1  Cup of Almond, Peanut or Cashew Butter 1/2 to 3/4 Cup of Honey 1 tsp. Vanilla extract 1/2 Cup Cocoa Powder coconut, chopped nuts, dried cranberries or raisins (optional) Combine nut butter, honey and the vanilla into a smooth paste. Knead the cocoa powder into the paste until the mixture becomes a shiny dough, Press the mixture into a pan until it is about a 1/2 inch thick and then cut into desired shapes.  You can also roll them into balls or squares or use small cookie cutters. You can add the nuts, or dried fruit to the mixture before shaping or simply sprinkle on top.

BUTTERMILK RANCH  1/2 Cup buttermilk 1/4 Cup Sour Cream 1/4 Cup Mayonnaise 2 Tbsp. Apple Cider Vinegar 2 Tbsp. finely chopped Dill 2 Tbsp. finely chopped Chives Mix all the ingredients and chill before serving, Creole Honey Mustard   1/2 cup Dijon Mustard 3 Tbsp. Mayonnaise 1 Tbsp. Honey 1 tsp. Creole seasoning Mix all the ingredients and chill before serving, 1.2 

1 1/4  Cup warm Water 1 Tbsp. granulated Sugar 1 package Yeast 2 1/4 Bread Flour 2 1/4 All Purpose Flour 3 Tbsp. Kosher Salt, divided 2 large eggs 10 Cups and 1 Tbsp. water, divided 6 Tbsp. Baking Soda Stir in together 1 1/4 Cups of warm water with the sugar in a standing mixed bowl.  Sprinkle the yeast on top of the water/sugar mix and let stand for about 5 minutes, until mixture is foamy.  Using the paddle accessory on the mixer, add the flours with 1/2 tablespoon of Salt and 1 egg with the yeast mixture and beat until went combined.  Change the paddle with the hook attachment and beat until nice and smooth, at least 5 minutes. Transfer to a greased bowl, turning  the dough once, so it's all covered in grease.  Cover and let it rise until it doubles in size, at least an hour. Pre-heat oven to 450.  Prepare 2 racks by greasing them and putting on top of baking sheet.  Put the 10 cups of water to boil, adding the baking soda just before cooking the pretzels. Turn the dough on a lig

BANANA CREAM FILLING 1 1/4 Cups of mashed Bananas (about 2 small bananas) 1 tsp. fresh Lemon Juice 1/4 cup Powder Sugar 3 oz. Cream Cheese, softened  3 Tbsp. Heavy Cream CUPCAKES 1 1/2 Cups All Purpose Fluor 1 tsp. Baking Powder 1/2 tsp. Baking Soda 1/2 tsp. Nutmeg 1/2 tsp. Salt44 1/2 Cup granulated Sugar 1/4 Cup packed light brown Sugar 1/2 Cup Salted butter, softened 1/4 Cup Whole Milk 2 large Eggs 1/2 tsp. Vanilla Extract BUTTERCREAM 1/2 Cup Salted Butter, softened 3 Tbsp. Cream Cheese, softened 1/4 tsp. Vanilla Extract 1/8 tsp. Salt 3 Cups Powdered Sugar 4 Tbsp. Heave Cream 2 oz. bittersweet chocolate, melted. TO PREPARE THE BANANA CREAM FILLING In a small bowl, mix together the banana with the lemon until smooth. Then in a medium bowl, combine the powder sugar with the cream cheese and the heavy cream with an Separate one half cup of the banana mixture for filling, the rest will be used later, TO PREPARE THE CUPCAKES Pre-Heat the oven to 350.  Whisk together the flour, baking soda

2 1/2 Cups Gluten Free Rolled Oats 1 Cup mashed Banana 1 Cup finely grated Zucchini, packed 1 tsp. Baking Soda 1/2 tsp. Cinnamon 1/2 tsp. Ground Cloves 1/2 tsp. Ginger 3/4 tsp. Baking Powder 3/4 tsp. Salt 1 1/2 tsp. vanilla extract 1/3 cup Olive or your choice of regular mild, almond milk or soy, rice. 1/2 Cup pure maple syrup or honey 1 1/2 Tbsp. Vinegar 1/2 cup Chocolate chips (Optional) 1/4 Cup Chopped Walnuts Pre-Heat oven to 350 and grease a 9 x 5 loaf pan Add oats to a blender and blend until it forms a fine powder. Add the other ingredients except the chocolate chips, Blend until smooth. If using, add the chocolate chips and fold into the batter. Pour batter into the pan.  Sprinkle with the chopped walnuts. Bake in the middle rack for 35 minutes. Turn off the oven, DO NOT open the oven, Just let the bread bake for additional 10 minute Remove from the oven and let it cool completely. Loosen up the edges with a knife prior to inverting the break unto a plate. 1/3 cup Olive Oil or 

8 Tbsp. butter 2/3 Cups Sugar 3 Egg Whites 1 tsp. Vanilla Extract 3/4 Cup Flour, sifted Preheat the oven to 425 degrees.   Cream the butter with the sugar.  Add the egg whites, one at a time, stirring well after each addition.  Stir in the vanilla and then the flour.   Place the dough in a pastry bag fitted with a round tip.  Butter and flour several baking sheets.  Pipe strips about 2 to 3 inches long and the thickness of a pencil unto the baking sheets.  Make sure to leave enough space between the cookies to expand.   Bake each batch 6 to 8 minutes.  Remove and cook on a rack. 

1 1/2 Lbs. fresh Spinach 2 Serrano Chiles, chopped 1 1/2 Tbsp. butter 1 1/2 Tbps. fluor 1 cup hot milk 1/2 Cup Cream, add 1 Lb. macaroni 1/2 Cup grated Parmesan Cheese S & P Wash the Spinach thoroughly and discard the stems.  Cook the spinach with the water from washing the spinach, with salt and pepper to taste and the chiles.  Remove from the heat, let it cool a bit and then puree. Melt the butter, stir in the flour and cook for a while.  Add the milk, cream, S&P to taste.  Whisk until there are no lumps in the mixture, let the sauce thicken a bit and then add the spinach. Prepare the macaroni, in salted water, al dente.  Drain the pasta.  Preheat the oven to 350 degrees.  Pour some of the sauce on the buttered bottom of an ovenproof dish.  Add the macaroni and the sauce.  Sprinkle the grated Parmesan Cheese.  Bake in the oven for about 20 minutges, until cheese js golden brown.,

1 loaf egg bread, preferably a day old 2 Cups warm milk 3 Tbsp. Sugar 3 Eggs Oil Syrup 1/2 Cup Sugar 2 Cups Water 1 Cinnamon Stick 1 Star Anise 1 Cup white wine Cut the bread in 3/4 inch slices.  Arrange in a deep bowl.  Combine the warm milk and sugar and pour over the bread.  Soak for 30 minutes. Beat the eggs slightly and then, take a slotted spoon, remove each bread slice from the milk mixture, dip in the beaten eggs, and then fry in hot oil until golden.  Drain on paper towels.  Arrange the fried sliced bread on a serving platter and put the hot syrup over them. To make the syrup, cook the sugar with the water, cinnamon, and anise for about 8 minutes.  Stir in the wine and cook for about 5 minutes more.  Remove from the heat and let it cool

7 1/2 Cups of Flour, sifted 2 Cups Sugar, more for decoration 1 Cup plus 2 Tbsp. vegetable shortening or butter 2 package active Dry  Yeast, dissolved in 5 Tbps. warm water 12 small eggs 1 Tbsp. Lard 2 tsp. ground cinnamon 2 tsp. vanilla extract 1/2 Cup Milk Mound the flour on the counter in a bowl, and make a well in the middle.  Place the sugar, shortening, yeast, eggs, lard, cinnamon, vanilla and milk into the well.  Work and knead the dough until the dough pulls away from the counter,  If the dough is too soft, add some flour.  Shape into a ball, grease and flour and place in a greased bowl.  Let stand in a war place for about 2 1/2 hours, our until the dough doubles in size.  Cover with a towel and refrigerate overnight,. Shape the dough into balls the size of a peach.  Decorate the balls with pieces of dough, shaped like bones.  Place the bowls on greased baking sheets and let them rise in a warm place for about 1 1/2 hours or until double in bulk. Dust with sugar and bake in a p

3 Cloves Garlic 2 Yukon Gold Potatoes 12 oz, Carrots 1 Lb, Ground Pork 1 Tbsp. Panko Crumbs 1 Tbsp.White Wine vinegar 1 Chicken Stock Concentrate 1 Tbsp. Cherry Jam 1 Tbsp. Ketchup 3 Tbsp. Butter 1 Tbsp, Vegetable Oil S & P Preheat oven to 425 degrees.  Cut the carrots into a 1/2 inch diagonal slices.  Spread the carrots on a baking sheet.  Season with S & P and drizzle with oil.  Roast in the oven for about 20-25 minutes, until the carrots are browned and soft. Peel and finely chopped the garlic.  Diced the potatoes into 1/4 cubes.  Place the potatoes in a medium pot with just enough salter water to cover the potatoes.  Bring to a boil, for about 10 - 12 minutes, Drain the potatoes and keep aside, covered, until ready to mash.  Once you are ready to serve, mash the potatoes with 2 Tbsp. butter, season with S &P, until smooth and creamy, add a splash of hot water if needed. Meanwhile, mix the ground pork with 1/2 the panko, 1/2 the garlic, season with S&P.  Form into 1