Boursin Pasta Bake 

Ingredients 

• 1 Boursin cheese
• 2 containers of grape tomatoes
• 3 cloves of garlic, crushed
• Olive oil, drizzled 
• Salt and pepper to taste
• 2 Tbls of fresh chives
• 1 cup fresh basil
• 1 family sized package of tortellini of your choice
• 4 large handfuls of fresh spinach 

Directions

1. Place the Boursin in the center of your baking pan. Add the grape tomatoes followed by your crushed garlic. Drizzle olive oil in top. 
2. Season with salt and pepper to taste. Add your fresh chives and basil. 
3. Bake at 400 F for 30-35 minutes.
4. Before the tomatoes and Boursin are almost done baking, prepare your tortellini according to the instructions on the packaging.
5. After you have finished baking the tomatoes and Boursin, crush tomatoes. 
6. Stir in prepared tortellini and spinach. 
7. Sprinkle with Parmesan cheese if desired. Serve immediately. 

 Copycat Bertucci’s Nolio Pizza

INGREDIENTS

• 1 cup heavy whipping cream
• 1 teaspoon ground white pepper
• 1 medium lemon, juiced
• 1 medium onion, thinly sliced
• 1 tablespoon olive oil
• 1 1/2 cups shredded mozzarella cheese
• 1 cup (8 ounces) chopped or shredded prosciutto
• 1 ball pizza dough (store-bought or homemade)

INSTRUCTIONS

1. Preheat oven to 400°F.
2. In a small saucepan, boil the heavy cream until thickened. Add the white pepper and lemon juice; remove from heat and set aside.
3. In a medium skillet, sauté the onions in olive oil until they begin to brown.
4. Roll out the pizza dough and place onto a non-stick pizza pan. Sprinkle on the cheese, then prosciutto. Add the cream mixture a little at a time to the pizza (Tablespoons full) forming little puddles spread around the pizza. 
5. Drain the onions and put them on last. They will continue to caramelize as the pizza bakes.
6. Bake 8 to 12 minutes. Don't overbake.

Source: 

https://www.recipegirl.com/

Chicken Enchiladas

Ingredients 

• 1 ½ cups cooked shredded chicken
• 2 cups easy enchilada sauce, divided
• 8 corn or flour tortillas
• 3 cups shredded Mexican-blend cheese, divided
• salt and black pepper, to taste
• optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese 

Directions 

• 
  Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
• If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.

  If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
• Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
• Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
• Serve immediately and garnish with desired toppings.

Enchilada Sauce 

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 2 ¼ cups chicken broth
• 2 tablespoons tomato paste

• 
  Heat the olive oil in a small pot over medium-high heat.
• Add the flour and whisk together for 1 minute.
• Add the chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
• Slowly pour in the broth while whisking constantly to make sure no big lumps form.
• Add the tomato paste and whisk the enchilada sauce until completely smooth.
• Bring to a simmer, remove from heat, and serve.

Source: https://www.isabeleats.com/wprm_print/10652

 Chicken Pot Pie with Biscuits

Ingredients 

Chicken Pot Pie 

• 2 small boneless skinless chicken breasts or 3 C cooked chicken
• 2.5 cups chicken broth 
• 4 Tablespoons butter 
• ½ cup onions finely diced 
• ½ cup celery finely diced 
• ½ cup carrots finely diced 
• 2 cloves garlic minced 
• ½ teaspoon EACH: Onion Powder Dry Thyme, Dry Rosemary 
• ¼ teaspoon ground sage 
• 1/4 dry white wine
• 1/3 cup flour 
• ½ cup Half and half
• 1 chicken bouillon cube or 1 tsp better than bouillon 
• 1 teaspoon low sodium soy sauce
• 1 cup frozen peas
• Biscuit Recipe

Directions 

For the Biscuits 

1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. 
2. For the Chicken Pot Pie Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. 
3. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in. 
4. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. 
5. Add garlic and seasonings. Toss to coat and cook for 1 more minute. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour. 
6. Add wine and simmer for a couple minutes. 
7. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. 
8. Add chicken bouillon and soy sauce. 
9. Add the shredded chicken and stir to combine. 
10. Add the frozen peas and stir to combine and heat through. Remove from heat. 
11. Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven safe. 
12. Add the biscuits to the top and bake at 425° for 15-18 minutes.
13. Lightly coat golden biscuits with even amounts of melted butter and honey (1 Tbls each). 

Source: https://thecozycook.com/wprm_print/37785

Muffin Tin Donuts

Ingredients 

Donuts 

• 2 ¾ cups all-purpose flour 
• 1 cup sugar 
• ¼ cup cornstarch 
• 1 tablespoon baking powder 
• ½ teaspoon ground nutmeg 
• 1 cup buttermilk 
• 8 tablespoons salted butter, melted 
• 2 large eggs plus 1 large yolk 
• 1/4 tsp. Cinnamon 

Coating 

• 1 cup sugar 
• 2 teaspoons ground cinnamon
• 8 tablespoons butter, melted

Directions 

1. For the donuts: Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. 
2. Whisk flour, sugar, cornstarch, baking powder, cinnamon and nutmeg together in bowl. 
3. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.
4. Scoop batter into prepared tin. 
5. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.
6. For the coating: Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. 
7. Transfer to wire rack and let cool for 15 minutes.

Adapted from: https://www.americastestkitchen.com/recipes/7427-muffin-tin-doughnuts

Buttermilk Biscuits

Buttermilk Biscuits 

Ingredients 

• 2 ½ cups all-purpose flour 
• 2 tablespoons aluminum free baking powder *not baking soda
• 1 teaspoon salt 
• 2 teaspoons honey 
• 1/2 cup very cold butter equal to 1 stick
• 1 cup + 3 Tablespoons cold Buttermilk 

Directions 

1. Preheat oven to 425°. 
2. Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined. Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form. 
3. Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly. 
4. Add the dough to a floured surface and create a rectangle with your hands about 9 inches long. 
5. Fold the left side into the middle, then the right side. Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times. Form into a 10 x 7 inch rectangle about 1-inch thick. 
6. Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, it will seal the edges and prevent airflow which will hinder them from rising. Lightly flour the inside of the cutter. 
7. Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total. 
8. Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet. 
9. Bake for 15 minutes or until the tops are golden brown. Combine 2 Tbls. honey and 1 Tbls. melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°. 
10. Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

Source: https://thecozycook.com/wprm_print/34193

 Monte Cristo Pinwheels 

Ingredients:

• 1 Puff pastrysheet
• Deli ham slices
• Deli turkey slices
• Deli swiss cheese slices 
• Dijon mustard 
• 1 egg, beaten (egg wash)
• Powdered sugar for dusting
• Warmed raspberry preserves

Directions: 

1. Unroll puff pastry and brush on Dijon mustard. 
2. Lay cheese in a single layer followed with turkey and ham slices. 
3. Roll puff pastry layers into a log and slice into 8 pinwheels. 
4. Brush pinwheels with egg wash.
5. Place on parchment paper and bake in a preheated oven at 425° for 20 -25 minutes, or until golden brown. 
6. Dust with powdered sugar and serve with warmed raspberry preserves.

German Pancakes

 German Pancakes

Ingredients

• 6 large eggs 
• 1 cup milk 
• 1 cup all-purpose Flour
• Dash of salt 
• 1 teaspoon vanilla extract
• 6 Tablespoons butter
• Powdered sugar 
• Mixed fruit, cut up
• Maple syrup 

Directions 

1. Preheat oven to 425 degrees F.  
2. As oven is heating place the butter in an un-greased 9x13-in. metal or glass baking dish and place in oven until melted.
3. Place the eggs, milk, flour, salt and vanilla in a blender and process until smooth.
4. Pour batter into your baking dish over the melted butter.  
5. Bake, for 22-25 minutes or until edges are golden brown and puffy. 
6. Sprinkle generously with powdered sugar and serve with mixed fruit and maple syrup.