Ingredients

• 4 tablespoons butter
• 1 onion, finely chopped
• 1/4 teaspoon oregano
• 1 teaspoon salt
• 1 tablespoon flour
• 3 1/2 cups half and half
• 8 ounces (about 3 cups) dry macaroni, you can also use fusilli or penne pasta
• 2 cups sharp cheddar cheese, (do not use the pre-bagged kind because it contains cornstarch)

Directions

1. Melt the butter in a large skillet over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally until onion is soft and translucent. Stir in the oregano, salt and flour and cook for 1 minute more.
2. Add the half and half and pasta and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until pasta is cooked through.
3. Add the cheese and stir until melted. Serve immediately.

Ingredients

• 4 tablespoons butter, divided
• 1 pound lean ground beef
• 1/2 cup finely grated parmesan cheese
• 1/2 cup fresh (soft) bread crumbs
• 2 tablespoons dehydrated onion, found in the spice section of the supermarket
• 1 egg, lightly beaten
• 1 cup milk, divided
• 1/4 cup flour
• 1 can beef consommé or broth
• 1/2 cup dry white wine, or additional broth
• 2 tablespoons chopped parsley

Directions

1. Mix beef, cheese, breadcrumbs, egg, and 1/2 cup of the milk together with your hands or a spatula in a large mixing bowl.
2. Shape mixture into golf-ball sized meatballs and set aside.
3. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add meatballs and brown quickly on all sides, in a few batches if necessary. Remove from pan and reserve.
4. Add remaining 2 tablespoons of butter to the pan drippings and melt. Whisk the flour into the butter and then gradually add the consommé, whisking constantly until smooth. Stir in wine and remaining 1/2 cup milk. Return meatballs to the pan and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until meatballs are cooked through.
5. Top with chopped parsley and serve over rice or mashed potatoes.

   Ingredient Tips: Consommé is found in the grocers canned soup aisle. It’s beef broth, enhanced with a bit of gelatin to help it become thick and silky. If you can’t find it, a can of regular or low-sodium beef broth is a fine substitute. To make soft bread crumbs, I whiz the crusty end slice of a loaf of bread in my mini-prep food processor or blender.

Hands-On Time: 30 minutes
Ready In: 4 1/2 hours (includes chill time)
Yield: 40 bars

Ingredients
1/2 cup butter
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Fig Filling:
1 package (12 ounce) moist dried figs
1/4 cup sugar
3/4 cup water
2 tablespoons lemon juice

Directions

1. Finely chop 1 package moist dried figs. Mix in saucepan with 1/4 cup sugar, 3/4 cup water and 2 tablespoons lemon juice. Place over medium heat. Cook, stirring frequently, for 10 minutes or until thick and jammy. Remove from heat, cool and cover and chill.
2. With mixer, beat together butter, sugar, eggs and vanilla until well blended. Mix flour, salt and baking soda and stir into first mixture (dough will be stiff). Wrap in plastic wrap and chill for 3 to 4 hours or overnight.
3. When ready to bake, turn dough out on lightly floured surface. Roll into a 14 x 12 inch rectangle. Cut into 4 strips 3 1/2 x 12 inches long. Spoon filling evenly down center of strips and using a spatula, turn in sides of strips. Press edges together to seal then cut each strip into 10 pieces.
4. Arrange seam side down on baking sheets and bake at 375 degrees for 10 to 12 minutes or until firm and lightly browned. Remove to racks to cool. Store in an airtight container.

Ingredients

• 3 cups cold heavy cream
• 1 cup cold whole milk
• 1 cup super-fine sugar
• 1 1/2 teaspoon peppermint extract
• 4-5 drop red food coloring, if desired
• 1/2 cup crushed peppermint candy, about 4 candy canes

Directions

1. Whisk cream, milk, sugar, peppermint extract, food coloring and peppermint candy together in a large bowl until sugar is completely dissolved (for vanilla ice cream, see Note below).
2. Pour into the frozen bowl of an ice cream maker, and freeze according to manufacturer’s directions. It usually takes about 20 minutes. Ice cream will be soft set.
3. Pour into a large freezer proof container (I like to use a glass loaf pan), cover with plastic wrap and freeze until solid, about 2-3 hours.

   Note
   Vanilla Bean Variation: Omit peppermint extract, candies, and food coloring. Replace with 1 tablespoon vanilla bean paste and churn in ice cream maker as directed.

Hands-On Time: 1 hour
Ready In: 2 1/2 hours
Yield: 8 servings

Ingredients
1 cup almond slivers, lightly toasted in a non-stick skillet until golden
1/4 cup chopped candied ginger
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Tart shell (pre-baked according to directions)
2 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Directions

1. Preheat oven to 350 degrees.
2. Pulse almonds and ginger with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
3. Beat together butter and sugar until pale and light and fluffy. Add eggs, one at a time, beating well, then add extracts. Add nut mixture and mix just until combined.
4. Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly.
5. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan. Serve with vanilla ice cream or a dollop of whipped cream, or crème fraiche.

Hands-On Time: 30 minutes
Ready In: 3 hours (includes refrigerating dough)
Yield: 15 pies

Ingredients
2 1/2 cups flour
1/2 teaspoon salt
2 sticks frozen butter, cut into little cubes
1/4 cup sour cream
1/2 cup ice-cold water
4 teaspoons lemon juice
2 large granny smith apples, peeled and cut in large dice
2 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup brown sugar

Directions

1. Place flour, salt and butter in the bowl of a food processor fitted with a steel blade attachment. Pulse just until it looks like coarse sand. In another bowl, whisk together sour cream, water and lemon juice. Slowly drizzle in the liquid mixture to the flour and butter, pulsing just until a rough ball forms. Pour out onto a lightly floured board and knead until just combined. Pat dough into a ball, wrap in plastic and refrigerate for one hour.
2. Meanwhile make apple filling. Melt butter over medium heat in a large skillet. Add apples and sauté for 3 minutes or until beginning to soften slightly. Add cinnamon and brown sugar. Cook for 2 minutes more, or until brown sugar melts. Remove from heat and cool completely.
3. Remove dough from refrigerator and cut in half. Roll each portion of dough to a thickness of about 1/8 of an inch. Using a round biscuit cutter, cut into circles, about 4 1/2 inches in diameter (the rim of a small bowl works well if you don’t have a biscuit cutter that size). Place on a baking sheet, lined with parchment. Scraps can be re-rolled and cut again. Place baking sheet in the refrigerator and repeat with the other ball of dough. Refrigerate for 30 minutes.
4. Preheat oven to 350 degrees.
5. Remove dough from refrigerator. Place about 1 tablespoon of apple filling on each round. Lightly brush edges with water, and fold over, using a fork to crimp edges together. Place back in the refrigerator for another 30 minutes. Remove from fridge. Brush the tops of each pie with an egg wash (whisk 1 egg yolk with 2 teaspoons of water), and sprinkle with sugar. Pierce each pie with the tip of a knife. Bake for 15-20 minutes or until golden brown.

Ingredients

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 sticks frozen butter, cut into little cubes
• 1/4 cup sour cream
• 1/2 cup ice-cold water
• 4 teaspoons lemon juice
• 2 large Granny Smith apples, peeled and cut in large cubes
• 2 tablespoons butter
• 1/2 teaspoon cinnamon
• 1/3 cup brown sugar

Directions

1. Place flour, salt and butter in the bowl of a food processor fitted with a steel blade attachment. Pulse just until it looks like coarse sand. In another bowl, whisk together sour cream, water and lemon juice. Slowly drizzle in the liquid mixture to the flour and butter, pulsing just until a rough ball forms. Pour out onto a lightly floured board and knead until just combined. Pat dough into a ball, wrap in plastic and refrigerate for one hour.
2. Meanwhile make apple filling. Melt butter over medium heat in a large skillet. Add apples and sauté for 3 minutes or until beginning to soften slightly. Add cinnamon and brown sugar. Cook for 2 minutes more, or until brown sugar melts. Remove from heat and cool completely.
3. Remove dough from refrigerator and cut in half. Roll each portion of dough to a thickness of about 1/8 of an inch. Using a round biscuit cutter, cut into circles, about 4 1/2 inches in diameter (the rim of a small bowl works well if you don’t have a biscuit cutter that size). Place on a baking sheet, lined with parchment. Scraps can be re-rolled and cut again. Place baking sheet in the refrigerator and repeat with the other ball of dough. Refrigerate for 30 minutes.
4. Preheat oven to 350 degrees.
5. Remove dough from refrigerator. Place about 1 tablespoon of apple filling on each round. Lightly brush edges with water, and fold over, using a fork to crimp edges together. Place back in the refrigerator for another 30 minutes. Remove from fridge. Brush the tops of each pie with an egg wash (whisk 1 egg yolk with 2 teaspoons of water), and sprinkle with sugar. Pierce each pie with the tip of a knife. Bake for 15-20 minutes or until golden brown.

Hands-On Time: 20 minutes
Ready In: 40 minutes
Yield: 12 muffins

Ingredients
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
2 extra large eggs, lightly beaten
1/2 cup milk
1 stick (1/2 cup) melted butter, slightly cooled
2 teaspoons pure vanilla extract

Topping:
3 tablespoons cold butter, cut in small cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Directions

1. Preheat oven to 400 degrees.
2. Mix flour, sugar, baking powder and salt in a large bowl. Add milk, eggs, butter and vanilla and whisk just until combined. Gently fold in blueberries. Spoon batter into greased muffin tin, filling each cup about two-thirds full.
3. Meanwhile, make the topping. Mix ingredients for topping together in a small bowl. Using your fingers, or a pastry cutter, mash the butter into the flour until large crumbles form. Sprinkle the topping evenly over the muffins. Bake for 15-20 minutes or until a toothpick inserted near the center of a muffin comes out clean. Serve warm, or at room temperature.

Here’s a recipe that’s a little different than the same-old-same-old leftovers. I try to make it a bit healthier by using turkey products instead of the usual pork.

Hands-On Time: 10 minutes
Ready In: 10 minutes
Yield: 6 servings

Ingredients

6 large tomatoes
salt and pepper
6 hard boiled eggs-chopped
3/4 c diced celery
1/3 c mayonnaise (reduced or fat free is fine)
6 slices turkey bacon-cooked and crumbled
2 T chopped fresh parsley
1/4 t salt
1/4 t pepper
paprika

Directions

1. Wash tomatoes thoroughly. Cut tops from tomatoes; scoop out pulp and seeds, leaving shells intact. Discard seeds and chop tomato pulp. Drain tomato shells, and sprinkle inside with salt and pepper.
2. Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, 1/4 t salt, and 1/4 t pepper; stir well.
3. Fill tomato shells with bacon and egg mixture. Sprinkle with paprika.

Ingredients

• 1 1/4 pound ground turkey
• 1/2 cup chopped parsley
• 1/2 cup minced shallots
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/4 cup pure maple syrup
• 1 egg, lightly beaten
• 2 tablespoons dried bread crumbs
• 2 tablespoons canola oil

Directions

1. In a large bowl, mix together turkey with the rest of the ingredients except the oil, making sure everything is incorporated evenly. Refrigerate for 1 hour, so flavors can meld.
2. Preheat a large skillet over medium heat. Shape the sausage into 12 patties, about 2 1/2 inches in diameter. Heat the oil in the skillet then brown the sausages for 2 minutes on each side. Reduce heat to low and cover pan and continue to cook, turning sausages occasionally, for 6 minutes more or until sausages are crisp and cooked through and no longer pink in the middle. It may be necessary to cook sausages in two batches. Serve immediately.

The familiar yum factor of fried potatoes and melted cheese just might persuade your family to give greens a chance — and because it’s all so perfectly mixed together, they will just have to. Plus, this luscious hash — with a side of fried or scrambled eggs, if you like — feels an awful lot like breakfast for dinner, which everybody loves.

Ready In: 40 minutes
Yield: 4 servings

Ingredients
1 1/2 pounds boiling potatoes, scrubbed and diced into 1/2-inch cubes
3 tablespoons olive oil, divided use
2 tablespoons butter, divided use
1 onion, finely chopped
1 large clove garlic, peeled and pressed through a garlic press
1 bunch greens (such as mustard, spinach, chard, or kale), washed, thick ribs removed, and slivered (stack the leaves and shred them with a large knife)
1 very ripe tomato, seeded and finely diced
kosher salt
1/2 teaspoon paprika (ideally smoked)
1 heaping cup grated cheddar or Monterey jack cheese

Directions

1. Steam the potatoes over boiling water until just tender, around 10 minutes.
2. Meanwhile, heat one tablespoon each of the olive oil and butter in a very large non-stick frying pan over medium heat and sauté the onion until soft and translucent and just beginning to color, around 10 minutes.
3. Add the steamed potato cubes to the pan along with the remaining oil and butter, stir to coat, then fry undisturbed for 5 minutes, until the bottoms of the cubes are browning nicely. Flip the mixture (it will not flip evenly, which is fine) and fry for another 5 minutes.
4. Now add the garlic, stir until fragrant, then stir in the greens, tomatoes, 1 1/2 teaspoons of kosher salt (or half as much table salt), and paprika. Stir the mixture as the greens wilt down, then flatten it with a spatula and fry it for 5 minutes before flipping and frying another 5 minutes. If the mixture is not a lovely, ruddy brown by now, fry a bit longer, then sprinkle with the cheese and stir to melt.
5. Serve as is, or accompanied by fried or scrambled eggs.