Skip to content

Thai Chicken Chili



  • 2 Tbsp. sesame oil
  • 1 lb. boneless skinless chicken thighs, cut into 1-in. pieces
  • 1 medium carrot, diced
  • 1 celery rib, chopped
  • 1 tsp. minced fresh gingerroot
  • 1 large garlic clove, minced
  • 1 can (28 oz.) diced tomatoes
  • 1 can (13.66 oz.) light coconut milk
  • 1 Tbsp. red curry paste
  • ¾ tsp. salt¼ tsp. pepper
  • 1 cup frozen shelled edamame, thawed
  • 2 cups fresh baby spinach
  • 1 green onion, minced
  • ½ tsp. grated lemon zest
  • Fresh cilantro leaves
  • Dry roasted peanuts


  1. In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more.

    Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Add the edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach is wilted. Remove from heat; top with cilantro and peanuts.



Chocolate – Cherry Stromboli



  • 4 cups all-purpose flour
  • 1 pkg. (¼ oz.) quick-rise yeast
  • 1 tsp. salt
  • 1 cup warm water (120° to 130°)
  • 3 Tbsp. canola oil
  • 2 Tbsp. honey
  • 1 large egg, room temperature, lightly beaten
  • 1 tsp. lemon juice
  • 8 oz. finely chopped bittersweet chocolate, divided
  • ½ cup dried cherries, chopped
  • 2 Tbsp. coarse sugar


  1. Whisk 3 cups flour, yeast and salt. In another bowl, mix water, oil and honey. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

    Turn dough onto a floured surface; knead until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic and let rise in a warm place until doubled, about 30 minutes.


    Preheat oven to 400°. Press dough into a greased 15 x 10 x 1-in. baking pan. Whisk egg with lemon juice; brush dough with half of egg wash. Sprinkle half of chocolate evenly over dough; top with cherries. Fold long sides of dough over chocolate and cherries, overlapping edges, and leaving ends open. Brush with remaining egg wash. Sprinkle with coarse sugar. Bake on lowest oven rack until bread sounds hollow when tapped, about 20 minutes. Cool on wire rack.


    Meanwhile, in a microwave, melt remaining chocolate. Drizzle over cooled bread.

Mini Cherry Cheesecakes



  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 3 Tbsp. butter, melted
  • 1 pkg. (8 oz.) cream cheese, softened
  • ⅓ cup sugar
  • 2 tsp. lemon juice
  • 1½ tsp. vanilla extract
  • 1 large egg, lightly beaten


  • 1 lb. pitted canned or frozen tart red cherries
  • ½ cup sugar
  • 1 Tbsp. cornstarch
  • Red food coloring, optional


  1. Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.

    Bake until centers are almost set, 12-15 minutes. Cool completely.


    For topping, drain cherries, reserving ½ cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Chocolate Peanut Butter Pizza



  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ tsp. vanilla extract
  • 1½ cups plus 5 Tbsp. all-purpose flour
  • 2 cups miniature marshmallows
  • 1 cup (6 oz.) semisweet chocolate chips


  1. Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes.
  2. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, about 3-5 minutes longer.

Breakfast Lasagna



  • 3 no-cook lasagna noodles
  • 3 bacon strips, diced
  • 2 Tbsp. diced sweet or green onion
  • 2 Tbsp. diced sweet red pepper
  • 4 large eggs


  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1 cup 2% milk
  • 1 tsp. grated Parmesan cheese
  • ¼ tsp. salt
  • 1 cup shredded sharp cheddar cheese
  • 3 Tbsp. whole-milk ricotta cheese


  1. Soak lasagna noodles in warm water for 20 minutes. In a skillet, cook bacon, onion and red pepper over medium heat until the bacon is crisp, 8-10 minutes. Remove 2 Tbsp. bacon mixture and drain on paper towels; reserve. Whisk eggs and add to skillet; cook and stir until cooked through.

    Preheat oven to 350°. For sauce, melt butter in a saucepan over medium heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into hot mixture until smooth.


    Drain noodles on paper towels. To assemble lasagna, spread 3 Tbsp. cheese sauce over bottom of a greased 8 x 4-in. loaf pan. Layer with one lasagna noodle, 3 Tbsp. cheese sauce, half the egg mixture and another noodle. Layer with 3 Tbsp. cheese sauce, ricotta cheese and remaining egg mixture. Top with a third noodle, remaining cheese sauce and reserved bacon mixture.


    Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.

Bourbon Bacon & Ginger Cinnamon Rolls



  • 8 bacon strips
  • ¾ cup bourbon
  • 1 tube (12.4 oz.) refrigerated cinnamon rolls with icing
  • ½ cup chopped pecans
  • 2 Tbsp. maple syrup
  • 1 tsp. minced fresh ginger root


  1. Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard remaining bourbon.

    In a skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 tsp. drippings.


    Preheat oven to 375°. Separate dough into eight rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6 x 1-in. strips. Place one bacon strip on each strip of dough, trimming bacon as needed, then re-roll forming a spiral. Pinch ends to seal. Repeat with the remaining dough. Transfer to a parchment paper-lined baking sheet; bake until golden brown, 9-11 minutes.


    Meanwhile, combine pecans and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes.


    Drizzle icing over warm cinnamon rolls; top with pecans.




  • CHICKEN BROTH three 14.5-oz. cans
  • DICED TOMATOES one 28-oz. can with basil, garlic, and oregano
  • FENNEL 1 bulb, trimmed, quartered, cored, and sliced
  • ONION 1 cup chopped
  • KALE 8 cups chopped
  • FRESH OREGANO 2 Tbsp. chopped
  • WHIPPING CREAM 1 to 2 Tbsp.
  • PARMESAN CHEESE ½ cup grated










  1. In a 6-qt. slow cooker stir together broth, tomatoes with juices, fennel, and onion. Cover; cook on low 6 hours or on high 3 hours.
  2. If cooking on low, turn to high. Stir in kale, tortellini, and oregano. Cover; cook on high 30 minutes more or until tortellini are tender. Stir in cream. Serve with Parmesan cheese.

Makes 8 servings.