1/2 cup butter, softened
​1 cup sugar
1/2 cup brown sugar
2 eggs
1 cup pumpkin puree
1 teaspoon vanilla
3 cups flour
​1/2 teaspoon baking powder
1/2 teaspoon baking soda
​1 teaspoon salt
​1 1/2 teaspoons pumpkin pie spice

Preheat the oven to 325 degrees.
​In a large bowl, cream the butter and sugars together until light and fluffy.  Add the eggs, one at a time.  Add the pumpkin and vanilla and combine.  In a separate bowl, mix the dry ingredients and add all at once to the wet ingredients.  Stir to combine.
Drop by spoonfuls onto a parchment lined baking sheet.
​Bake for 12-14 minutes.  Let cool on baking sheet for 5 minutes.  Transfer to wire rack and let cool completely.

​Frost with your favorite frosting recipe with a pinch of cinnamon and nutmeg.  Add chopped walnuts if desired.

FOR THE CRUST:

1 cup all purpose flour
1/4 cup cornmeal
​1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sweet smoked paprika
1/2 teaspoon kosher salt
1/2 cup vegetable shortening, cut into bits and chilled
​3-4 tablespoons ice cold water

Whisk together the flour, cornmeal, cumin, chili powder, paprika and salt in a large bowl.  Work in the shortening with a pastry blender until the mixture is crumbly.  Sprinkle 3 tablespoons of the water over the flour mixture and toss with a fork until the mixture starts to form large clumps that pull in all the dry ingredients.  Squeeze a small pinch of dough; if it is too dry to hold together, stir in more water, 1 teaspoon at a time.  Pour onto a sheet of plastic wrap.  Gather and form into a ball, then flatten into a disk about 3/4 inch thick.  Wrap well and chill at least 30 minutes.  Press the dough over the bottom and up the sides of a 9 inch pie plate.  Cover and chill again for 30 minutes.  Meanwhile preheat the oven to 400 degrees.
​Line the pastry shell with aluminum foil and fill with pie weights or dried beans.  Bake in the upper third of the oven for 12 minutes.  Remove the foil and pie weights and bake an additional 8 minutes, or until the pie shell is dry.  Let cool to room temperature on a wire rack.  Reduce the oven to 350 degrees and prepare the filling.

​FOR THE FILLING:
​2 pounds large ripe tomatoes
​1/2 teaspoon kosher salt, plus more as needed
1/2 cup mayonnaise
​2 tablespoons finely chopped scallions
​1 tablespoon fresh lemon juice
​1/4 teaspoon celery seed
​1/4 teaspoon ground black pepper
​1/2 cup crumbled goat cheese, plus more for the top
3 tablespoons coarsely chopped fresh basil
​
FOR THE TOPPING
​6 saltine crackers, crushed
​1/3 cup grated parmesan cheese
​1 tablespoon melted butter
​additional goat cheese

​TO ASSEMBLE;
​Using a serrated knife, slice tomatoes into 1/4" thick rounds.  Cover a wire rack with a double layer of paper towels and set the rack over the sink to catch any drippings.  Arrange the tomato slices in a single layer on the paper towels.  Sprinkle them with the salt and let drain for at least 15 minutes.  Blot the tomatoes dry with more paper towels.  Arrange half the sliced tomatoes in the pie shell.
​Stir together the mayonnaise, scallions, lemon juice, celery seed, pepper and goat cheese in a medium bowl.  Spread over the tomatoes.  Sprinkle with the basil.  Arrange the remaining tomatoes over the basil.  
​Toss together the crushed saltines, parmesan and melted butter and sprinkle over the tomatoes.  Sprinkle goat cheese on top.  Bake in the center of the oven for 30 minutes or until the top is browned.  Let cool to room temperature on a wire rack and then cover and refrigerate until chilled.

​*I prefer serving it with only a slight chill to room temperature.  
​*Recipe adapted from "The Waitress Pie Book"

​

1 1/2 cups sugar
​1/2 cup vegetable oil
2 eggs
​1 teaspoon vanilla
3/4 cup buttermilk
3 cups shredded zucchini
​zest of one small orange
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Preheat the oven to 350 degrees.  
​Generously grease and flour a bundt pan or jelly roll pan and set aside.
​In a large bowl, combine sugar and oil and stir to combine.  Add the eggs and vanilla and beat until incorporated.  Add the milk, zucchini and orange zest.  Add remaining dry ingredients and stir just until completely combined.  Pour into prepared pan and bake.
Approximately 40 minutes for Bundt pan or 25 -30 minutes for a jelly roll pan.
​Let cool.
If using the bundt pan, then let cool about 20 minutes and turn out onto serving platter.
Drizzle with a mixture of 1/2 cup sifted powdered sugar and 1 tablespoon orange juice.
​Get the printable recipe here.

1 pound ground turkey (I use 93% lean)
1 egg
1/4 cup panko bread crumbs
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon fennel seed
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 teaspoon parsley flakes
1/4 cup red onion, minced
1 teaspoon lemon zest
​Combine all the ingredients in a large bowl and mix until completely incorporated.
​Shape into 8 - 2ounce meatballs. 
​Heat a large skillet with 2 teaspoons olive oil.  Brown meatballs on all sides, don't worry about cooking them completely through.  Remove to a plate until ready to simmer in the sauce.   (This is also the time you should boil the water to cook your pasta....)

2 teaspoons olive oil
1/4 cup red onion, minced
​2 garlic cloves, minced
​1 teaspoon dried rosemary
​1 teaspoon dried thyme
​splash of dry vermouth
2 cups chicken or vegetable stock
​After you remove the browned meatballs from the pan, heat olive oil until hot.  Add onion, garlic, rosemary and thyme and saute until onions begin to soften.  Add the vermouth and deglaze the pan.  Add the vegetable stock and stir to combine.  Reduce heat to medium low and add the meatballs back into the sauce.  Simmer for 20-25 minutes until meatballs are cooked through.  Remove the meatballs from the sauce again and set aside.

After you have cooked the pasta( I used 1 pound fresh fettucine) according to package directions.  Add about a cup of the pasta water to the simmering sauce.  Drain the pasta and combine it with the sauce .  Stir to coat the pasta, then add about 5 ounces of baby arugula.  Stir until the arugula wilts.  Remove from heat.  Season with salt and pepper.  Squeeze the juice of 1 lemon over the pasta and stir to combine.  Pour onto a warmed platter and top with meatballs.  Sprinkle with grated parmesan cheese and serve with some additional lemon wedges. 

2 sticks butter, softened
​1/2 cup powdered sugar
zest of half a lemon
splash of vanilla
1 tablespoon matcha powder
2 cups flour
1/4 teaspoon salt
Preheat the oven to 350 degrees.
​Line a baking sheet with parchment paper, set aside.
​In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy.  Add the lemon zest and vanilla and beat to distribute.  In a medium bowl, sift together the flour, matcha and salt.  Add the flour mixture to the butter and mix just until combined (mixture may be crumbly...that's ok).  Pour the dough/crumbs onto a sheet of plastic wrap and then wrap tightly, bringing the dough together to a disc.  Refrigerate for 30 minutes.
​Roll out the dough on a well floured surface.  Cut out cookies with a floured round (or any shape you like) cookie cutter. Place on prepared baking sheet.   Continue until all dough is used.  Chill the cookies on the baking sheet for 15-20 minutes.  Bake in preheated oven for 10 minutes.  Let cool completely.
​FOR THE MELTED CHOCOLATE
​4 ounces white chocolate, cut in chunks
​1/2 teaspoon vegetable oil
​Heat the chocolate in a microwave bowl at 15 second intervals, stirring after each time, making sure not to burn the chocolate.  When the chocolate is melted, stir in the vegetable oil until combined.  Drizzle across the tops of cookies (or dip tops if desired).  Sprinkle with pistachios and lavender.  Refrigerate to set the chocolate.

3/4 pound corned beef (deli corned beef works fine), cubed
​1 pound shredded cabbage (I used Napa Cabbage, but regular works great)
​1 pound large shell macaroni
2 teaspoons olive oil
​2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon caraway seeds
3 tablespoons grainy mustard
3 cups whole milk
​4 tablespoons butter
4 tablespoons flour
​4 ounces swiss cheese, shredded
4 ounces mild cheddar, shredded
4 ounces smoked gouda, shredded
​salt and pepper, to taste
​In a large pot, cook pasta shells according to the package directions.  Reserve 1 cup pasta water.
​In a large skillet, heat the 2 teaspoons olive oil.  Add the shredded cabbage, salt and pepper and cook until the cabbage is wilted and released most of it's moisture.  Stir in the caraway seeds and the grainy mustard.  Remove from heat and set aside.
​In another saucepan, melt the butter and add the flour.  Stir together and cook for 2 minutes.  Slowly add the 3 cups of milk and stir until milk thickens.  Add the cheeses and stir until melted.    If the mixture is too thick, add a bit of the reserved pasta water.
​Combine the cooked pasta, cubed corned beef, cooked cabbage with the cheese sauce.
​Stir until completely combined.  Check for seasoning, add salt and pepper as needed.
​Pour into a greased 9 x 13 inch casserole.  Place under broiler in oven and broil for 4-5 minutes or until cheese is lightly browned.

​FOR THE BROWNIE:
1 stick butter
4 ounces unsweetened baking chocolate
2 cups sugar
4 eggs
2 tablespoons coffee liqueur
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
​
Preheat the oven to 350 degrees.  Lightly grease a 9 x 13 inch baking pan.
​In a 2 quart saucepan, melt butter and chocolate over medium heat, stirring until chocolate and butter have melted and incorporated together.  Let cool slightly.
​Add the sugar and stir to combine.  Add the eggs, one at a time, beating well after each egg.  Sift together the flour, baking powder and salt.  Stir into chocolate mixture and stir to combine completely.  Pour brownie mixture into prepared pan and set aside. Make the Cream Cheese Mixture.
CREAM CHEESE MIXTURE
​1- 8 ounce package cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla
​20 Andes candies, chopped fine
​Mix the cream cheese, sugar, egg and vanilla in a bowl with an electric mixer.  When combined, fold in the chopped candies.
​Drop cream cheese mixture by spoonfuls on top of the brownie batter.  Use a knife and swirl two batters together.  Bake for 35-40 minutes or until a toothpick comes out clean.  Let cool completely.

​12 - 6" corn tortillas (good quality store bought or here's my recipe)
​3 cups sharp cheddar cheese, divided

For the filling:
3 large chicken breasts, cooked and shredded ( This is a great place to substitute a Rotisserie Chicken from the grocery store)
1 jalapeno, diced
1 cup sharp cheddar cheese, shredded
​4 ounces cream cheese, softened
​1/4 cup chopped fresh cilantro (or to taste)
​When chicken is shredded and cool, mix together with jalapeno, cheddar cheese, cream cheese and cilantro.
Set aside until ready to fill enchiladas.

For the Sauce:
​2 teaspoons vegetable oil
1 onion, diced
​2 garlic cloves, minced
​3 Tablespoons chili powder
2 teaspoons cumin
2 teaspoons sugar
1 teaspoon salt
​1/2 teaspoon red pepper flakes (optional)
1- 15ounce can tomato sauce
​empty tomato sauce can filled with water
​In a large skillet, heat the oil until hot.  Add the onions and cook until tender (about 5 minutes).  Add the garlic, chili powder, cumin, salt, sugar and red pepper flakes and stir.  Let cook about 1 minute.  Add the can of tomato sauce, then fill the empty can with water and add to pan.  Stir to combine and then simmer for 10 minutes.

To Assemble:
​Preheat the oven to 425 degrees.  Pour about 1 cup of sauce into the bottom of a 9 x 13 baking dish.  Spread to cover the bottom of the pan.  Working one at a time, lay a tortilla on your work surface and place roughly 1/3 cup of filling in the center of the tortilla and spread across the width (just in the center).  Roll the 2 sides in toward the center and then place seam side down in baking dish.
​Repeat with all tortillas, placing them snuggly against one another in the pan.  Pour the remaining sauce over all the enchiladas, being sure to get them completely covered.
​Sprinkle with 2 cups sharp cheddar cheese and cover tightly with a piece of aluminum foil that has been sprayed with pan spray or greased.  Bake at 425 degrees about 25-30 minutes.  Let cool 5 minutes before serving.

2 cups masa harina
1 teaspoon salt
​2 cups warm(ish) water
​Mix all the ingredients in a bowl until combined.  Let set for 5 minutes, covered with a damp towel.
​Before you begin making the tortillas, cut the sides of a 1 quart plastic zipper bag, leaving the bottom seam intact.  Line a plate with 2 more damp dish towels.  Divide the dough in 12 equal pieces ( I use a small ice cream scoop).  Working 1 at a time, place the scoop of dough in the center of one side of the zip log bag.  Cover with the other side.  Then press (with a tortilla press, if you have one, but I use a pie plate and press down evenly until it's about 6 inches in diameter).
​Heat a non stick pan or griddle to medium high and lightly brush with oil (you don't want to fry them, so not much).  Lift one side off the plastic and flip the tortilla onto your palm.  Peel off the plastic and place the tortilla on the hot griddle.  Cook about 1 minute on each side, flipping as needed to get a few brown spots.  Place between the damp towels on the plate while you finish the rest.

​1 head of cauliflower, leaves removed and washed
olive oil
​salt and pepper
​Preheat the oven to 375 degrees.  Place a cast iron skillet in the oven as it preheats on a rack in the center of the oven.  In the bottom of the oven, place a shallow pan filled with water.  While the pan preheats, brush the cauliflower with olive oil and sprinkle with salt and pepper.  When the pan is hot, add a tablespoon of olive oil and place cauliflower in pan and roast for 1 to 2 hours (depending on the size of the cauliflower).  You may need to baste the cauliflower with the olive oil every 30 minutes or so.
​If you're in a hurry, you can break up the cauliflower, toss the florets in the olive oil, pour onto a preheated sheet pan and sprinkle with salt and pepper.  Roast in the 375 degree oven for 30-40 minutes.
​Toss the cauliflower in Buffalo Sauce.  Keep warm while you make the noodles.

​1- 12ounce package egg noodles
​1/2 small red onion
​3 cloves garlic, minced
1 teaspoon crushed red pepper flakes
​2 tablespoons butter
2 ounces blue cheese crumbles
​In a large pot, boil noodles according to package direction.  When desired doneness, drain noodles but reserve 1 cup pasta water.
​In a skillet, heat 2 tablespoons olive oil and cook diced red onion until tender.  Add garlic and red pepper flakes and cook another minute.  In the pan you cooked the noodles in, add back the reserved pasta water, the onions and garlic and the butter.  Add blue cheese crumbles and stir to combine.  (At this point, you may need to add a splash of milk to coat all the noodles and make the mixture smooth). It's not necessary, but if you have some parsley, chop it up and throw some in...it gives it a little color (and it's green, so it's like your eating more vegetables).   Season with salt and pepper.  Pour onto a platter and top with the Buffalo Cauliflower.  Sprinkle with more blue cheese crumbles and a few dashes of hot sauce.