Nonna K.

2 Cups butter, softened 1 package (8 oz.) Cream Cheese 2 Cups Sugar 2 Large Egg yolks, room temperature 1 teaspoon vanilla extract 4 1/2 all purpose flour Frosting 3 Tablespoons, softened 1 Tablespoon shortening 1/2 teaspoon vanilla extract 3 1/2 cups confectioners sugar 4-5 Tablespoons milk food coloring optional I n a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 2 hours. Preheat oven to 350°.  baking sheets .  On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased  For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat until light and fluffy, about 3 minutes. If desired, beat in fo

  6   oz   bacon ,   cut into 1/2" pieces   small onion ,   1/2 cup finely chopped 1 Large or 2 small russet potatoes ,   peeled 4   oz   fresh baby spinach ,   2 cups, coarsely chopped 6   oz   mild cheddar cheese ,   (1 1/2 cup shredded), divided 8   large eggs 1/2   cup   half and half ,   or equal parts whipping cream and milk 2   tsp   Tabasco sauce FUN ADD ONS sliced cherry tomatoes cooked sausage sautéed mushrooms, diced ham, asparagus, black olives Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with  silicone muffin liners . Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (6-8 min). Transfer to a plate. Discard excess oil keeping 2-3 Tbsp in the pan. In the same pan, sauté finely chopped onion until softened (2 min). Meanwhile grate potato on the large holes of a box grater. Use your  hands to squeeze out as much water as you can from potatoes then pat dry with paper towels. Once onions are softened, add g

6   medium flour tortillas ,   (8-inch diameter) 1/2   lb   button mushrooms ,   (8 medium), thinly sliced - optional 1   Tbsp   unsalted butter 6   large eggs 1/2   cup   sour cream ,   divided (2 Tbsp for eggs & 1 Tbsp per tortilla) 1/4  tsp   sea salt  ,   (or to taste) 1/8   tsp   black pepper ,   (or to taste) 2   oz   deli ham ,   cut into strips or squares, optional 4   oz   mozzarella cheese ,   (1 cup shredded) 1   tomato ,   diced - optional*** 3   Tbsp   olive oil  ,   to saute (add more as needed) In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside. Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and saute until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms. In the same skillet over medium heat, melt 1 Tbsp of butter, add egg mixture and stir/scramble until the eggs are just cooked through (3 min) don't o

Fresh bread, sliced into 8 to 10 half-inch slices (8-10 slices of bread) 2 Ripe Avocados, pitted and peeled 1/8 tsp salt, or to taste (we love sea salt) 1 tsp freshly squeezed lemon juice Black pepper to taste, optional Extra Virgin Olive Oil, to drizzle over the top Topping options Eggs, sunny side up  Fresh Spinach, rinsed and dried Baby Tomatoes, sliced Fresh cilantro sprigs Radishes, thinly sliced 1. In a medium bowl, mash together 2 ripe avocados. A potato masher is the fastest route. 2.  Stir 1/8 tsp salt (or to taste) and 1 tsp fresh lemon juice into the mashed avocados until well combined. 3. Lightly toast your sliced bread (if desired) with a small pat of butter until the edges are golden brown. 4. Add a generous layer of avocado spread over each piece of toast. Add your desired toppings, then drizzle each piece of toast with extra virgin olive oil and top with freshly cracked black pepper. So so good

  1/2   cup   rolled oats ,  old fashioned oats 5   oz   almond milk ,  (just under 2/3 cup) or your milk of choice 1/4   cup   Greek yogurt ,  fat free or whole yogurt* 1   Tbsp   maple syrup 1   Tbsp   chia seeds Suggested toppings Blueberry Lemon: 1/4 cup blueberries + lemon zest Strawberry Chocolate: 1/3 cup strawberries + mini chocolate chips Raspberry peach: 1/3 cup peaches or nectarine + raspberries Banana nut: 1/2 banana + chopped pecans In a  mason jar , add all of your ingredients: rolled oats, almond milk, yogurt, maple syrup, and chia seeds. Stir until well combined then cover and refrigerate overnight. To serve, add your favorite toppings and enjoy it out of the jar, or transfer to a bowl and sprinkle on your favorite fruit or nut toppings.

1 1/2 c.  Nutella 1 c.  (2 sticks) butter, softened 1 c.  packed brown sugar 1/2 c.  sugar 2  large eggs 2 tbsp.  milk 2 tsp.  pure vanilla extract 2 c.  all-purpose flour 1 c.  unsweetened dark cocoa powder 1 tsp.  baking soda 1 tsp.  kosher salt Flaky sea salt Line a baking sheet with parchment paper. Scoop 1-tablespoon balls of Nutella onto prepared baking sheet (24 balls total). In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy. Add eggs, milk, and vanilla and beat until combined, then add flour, cocoa powder, baking soda, and salt. Refrigerate dough while Nutella is in freezer. Preheat oven to 350° and line a baking sheet with parchment paper. Scoop a heaping tablespoon of cookie dough and flatten into a pancake-like circle. Top with a frozen Nutella ball and cover with dough, pinching to seal and adding more dough if necessary to completely cover. Transfer to prepared baking sheet and repeat with remaining dough and frozen Nutella, spacing coo

  2 1/4 c.  all-purpose flour 1 1/4 tsp.  baking powder 3/4 tsp.  kosher salt 10 tbsp.  butter, softened  1  (8-oz.) block cream cheese, softened 1 1/4 c.  granulated sugar 2  large eggs 2 tsp.  finely grated lemon zest 1/4 c.  fresh lemon juice 1 tsp.  pure vanilla extract 10  drops yellow food coloring 3/4 c.  powdered sugar In a medium bowl, whisk flour, baking powder, and salt.  In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.  Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2" balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2" apart on prepared baking sheet and bake until cook