INCREDIBLY GOOD RECIPES

2 cloves garlic, minced
4 anchovy fillets, chopped
6 tablespoons butter, softened
1 8 oz. package cream cheese, softened
3/4 cup crumbled feta cheese
1/4 cup sour cream
1 tablespoon chopped fresh chives
1 dash hot pepper sauce, or to taste
black pepper, to taste

Combine all ingredients in a food processor. Process until smooth. Transfer to a serving bowl and serve with crackers, pita wedges, or baguette slices.

Yields 3-1/4 cups.

6 red bell peppers
1/2 cup extra-virgin olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced
1 tsp. sweet paprika
Kosher salt and freshly ground black pepper

1. Position an oven rack 6 inches from the element and heat the broiler to high, or prepare a medium-hot fire on your gas or charcoal grill.
2. Broil or grill the peppers, flipping every 1 to 2 minutes, until all sides are blistered, about 8 minutes.
3. Transfer to a large bowl and seal with plastic. Let cool for about 20 minutes and then peel off the skins, remove the stem, scoop out the seeds, and discard the peppers' juices. Don't rinse the peppers at any point, as this will wash off much of their sweet flavor.
4. Put the flesh in a food processor or a blender. Add the olive oil, lemon juice, garlic, and paprika. Purée on high until the mixture is smooth and shiny. Season with salt and pepper to taste.

I got this recipe from a friend in Pennsylvania a few years ago. It was a big hit at Girls' Night. It's more work than regular lasagna, but the result is truly "orgasmic," as one friend raved.
Photo courtesy of Morguefile



2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 13-inch baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Photo courtesy of Betty Crocker
Makes at least 24 bars

Cookie Base:
1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg

Filling:
1-1/2 cups chopped walnuts or pecans
1/3 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells

Glaze:
1/3 cup honey
2 Tablespoons butter or margarine, softened
1 Tablespoon brown sugar, packed
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
1 teaspoon vanilla

Heat oven to 350 degrees F. Spray bottom only of 13x9-inch pan with cooking spray.

In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.

Meanwhile, in a medium bowl, stir nuts, sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes or until golden brown.

Meanwhile, in a small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High for 1 minute or until bubbly. Stir in vanilla.

Drizzle honey mixture evenly over fillo. Cool completely. Cut into bars.

You can drizzle honey over the bars before serving, or you can double the glaze and make them gooier.

2 teaspoons dry active yeast
1-1/2 cups warm water
1 teaspoon sugar
3-5 cups flour (any combination of white and/or whole wheat)
1 teaspoon salt
1-2 Tablespoons extra-virgin olive oil

1-1/2 teaspoon dried rosemary(or 1 Tablespoon fresh)
1-1/2 teaspoon dried oregano (or 1 Tablespoon fresh)
1 teaspoon sea salt
1/2 teaspoon black pepper
2 teaspoons olive oil
1/2 cup kalamata olives, chopped
1/2 cup sundried tomatoes, rehydrated and chopped

In a large bowl, stir together the yeast, warm water, and sugar. Stir in flour, olive oil, and salt until well combined. Use enough flour that the dough holds together and feels a bit sticky.

On a lightly floured surface, knead dough for 6-8 minutes. Place dough in a large, greased bowl. Cover with a cloth and let rise in a warm place until doubled in size, about 1 to 1-1/2 hours.

Preheat oven to 400 degrees F. In a small bowl, mix together rosemary, oregano, salt and pepper. Set aside.

Punch down dough and roll out to form a large rectangle. Place on a lightly oiled baking sheet and let rise for 30 minutes.

Dimple surface of dough all over with fingertip. Brush surface with olive oil. Sprinkle rosemary mixture evenly over dough and top with olives and sundried tomatoes.

Bake 15-20 minutes or until edges are browned.

This recipe can also be used to make two decent-sized round pizza crusts. Bake at 450 for 6-8 minutes. Take out of the oven and flip the crust over. Return to the oven for another 5-8 minutes.
When golden brown, remove from oven. Put toppings on the crust and return to oven until cheese is melted and slightly browned.

Photo courtesy of Flickr

Makes 6 servings

1 medium onion, chopped
1 each sweet yellow, red and green pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 pound ground chicken
1 tablespoon all-purpose flour
1 tablespoon cocoa
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon garlic pepper blend
1/4 teaspoon pepper
2 cans (14-1/2 oz. each) diced or crushed tomatoes, with juice
1/4 cup lime juice
1 teaspoon grated lime peel
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
2 flour tortillas, cut into 1/4-inch strips
6 tablespoons sour cream (optional)

In a saucepan, saute onion, peppers and garlic in oil until tender-crisp.

Add chicken. Cook and stir over medium heat for 8-9 minutes until no longer pink.

Stir in flour, cocoa and seasonings.

Add tomatoes, lime juice and lime peel. Bring to a boil. Reduce heat and simmer, uncovered, for 20-25 minutes until thickened, stirring frequently.

Stir in beans and heat through.

Meanwhile, place tortilla strips on a baking sheet coated with nonstick cooking spray.

Bake at 400 degrees F. for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.