1 can jumbo cinnamon rolls
1/2 cup semisweet chocolate chips

1 - 10oz. ball Burrata mozzarella
Cherries, pitted and halved
Raspberries
Blueberries
Strawberries, sliced
Blackberries
Fresh basil, thinly sliced

Blend together -
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon salt
1 small shallot

1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 teaspoon black cracked pepper
4 thin sliced chicken breast cutlets
4 sweet Italian sausage libk, casings removed
2 tablespoons olive oil, divided
5 tablespoons salted butter, divided
8 oz package white or portobella mushrooms, sliced
6 cloves garlic, minced
1 cup dry Marsala wine
1/2 cup chicken broth
1 cup heavy cream
Fresh chopped parsley
Mix the flour, salt, garlic powder, and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. Heat 1 tablespoon oil a in a large skillet over medium-high heat. Add the sausage and brown, breaking it up into smaller pieces with a wooden spoon. Transfer to a plate and set aside. Drain the pan and wipe clean. Heat 1 tablespoon oil and 2 tablespoons butter in the same skillet. Fry the chicken cutlets in batches, if necessary, until golden-brown on both sides, about 3 to 4 minutes per side. Transfer to a plate and set aside. Repeat the same with the remaining chicken cutlets. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and cook for 8 to 10 minute or until browned, scraping away at any browned bits off the bottom of the pan. Add the garlic and cook until fragrant, about 1 minute. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, about 10-15 minutes. Pour in the cream and return the chicken and sausage back into the sauce. Cook until the sauce thickens, about 3 minutes. Garnish with chopped parsley and serve immediately. The sauce will continue to thicken as it stands. Serve over cooked pasta.

1 loaf challah or brioche bread, or Texas Toast, cut about 1 to 1-1/4 inches thick
3 egg yolks
1 and 1/2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla
1 tablespoon vanilla bean paste
1/4 teaspoon kosher salt
1 teaspoon cinnamon
Extra granulated sugar, this is for caramelizing
Unsalted butter
Vegetable oil
Whisk together the egg yolks, heavy cream, sugar,, vanilla, vanilla bean paste, kosher salt, and cinnamon, until incorporated. Place the bread slices in the mixture one at a time letting each on sit for a few seconds. Flip the bread over and allow the other side to also sit for a few seconds. Heat a large skillet over medium low heat. When hot, add 1 tablespoon butter and 1 tablespoon vegetable oil. Swirl it around until the pan is coated. Place the French toast slices in the pan on medium low heat for 3-5 minutes. When the bottom of the first side is LIGHT brown, sprinkle about a half tablespoon granulated sugar on the top. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side, about another 2 minutes or so. Serve with powdered sugar, fruit, or syrup.

3 - 8oz blocks cream cheese at room temperature
1 1/4 cups creamy peanut butter - not homemade or natural
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream
1 box Dark Chocolate brownie mix, plus ingredients to make brownies
Peanut butter, melted, for drizzling
Hot Fudge, melted, for drizzling
Line an 8x8 baking pan with foil leaving the edges hanging out an dspray with cooking spray. Bake brownies according to package instructions and allow to cool completely. Meanwhile, using a stand mixer, beat cream cheese and peanut butter until smooth. Add the powdered sugar and continue mixing until smooth. Add the vanilla and then slowly add the whipping cream while continuing to mix. Continue mixing until stiff peaks form, about 5 minutes. Spread cheesecake over the cooled brownies and refridgerate for at least 2 hours. Drizzle with melted peanut butter and hot fudge.

1 bag Cole Slaw mix
1 lb sausage roll (Jimmy Dean mild pork sausage)
1 small yellow onion, chopped
3 cloves garlic, minced
4 to 6 scallions, sliced, white and green parts, reserving some green parts
2 tablespoons sesame oil
2 tablespoons olive oil
1 pinch ground ginger
Low sodium soy sauce - to taste
Heat the sesame and olive oil in a large skillet over medium heat. Add the onion, garlic and scallions. Sauté for about 5 minutes or until the onions start to soften. Add the ground ginger and stir. Add the sausage and allow to brown, breaking it up into smaller pieces (I let my sausage brown until it starts to crust. It gives it texture, color and more flavor). Once browned, add the Cole slaw mix and cook for another 3 minutes. Don’t over cook...you want the cabbage to be a bit crunchy. Add the soy sauce and combine well (I add the soy sauce to taste, sprinkling a little bit at a time until I get the flavor I want). Remove from heat. Sprinkle with the reserved scallions and enjoy!

3 tart apples, such as Honeycrisp or Granny Smith, peeled and finely diced
2 teaspoons lemon juice
⅓ cup granulated sugar
1 tablespoon all purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon kosher salt
12 egg roll wrappers
Water, for brushing
Powdered sugar or cinnamon sugar, for dusting
Caramel sauce, for dipping
In a large bowl, combine the apples, lemon juice, sugar, flour, cinnamon, and salt and toss until well combined. Let sit for 10 minutes. Place an egg roll wrapper with the corners pointing up and down, like a diamond, on a clean surface. Add 2 to 3 tablespoons of the apple filling to the center. Brush the edges of the wrapper with water. Fold the bottom of the wrapper over the filling, tuck in the sides, then roll to seal. Repeat with the remaining wrappers and filling. Working in batches, place the spring rolls in the air fryer and set to 400 degrees. Air fry for 5 minutes then flip and air fry again for another 3 minutes or until golden brown. Place spring rolls on a platter and sprinkle with the powdered sugar or cinnamon sugar. Serve with the caramel sauce for dipping.

1 cup creamy peanut butter
2 sticks unsalted butter, sliced
1 teaspoon pure vanilla extract
4 cups sifted confectioners' sugar
3/4 cups chocolate chips
1/4 teaspoon salt, optional
Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out. Melt the peanut butter and butter together in a large bowl, stopping the microwave to stir the mixture every 45 seconds until completely melted and smooth. Remove from the microwave and stir in the vanilla. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. Fold in the the chocolate chips while the fudge is still warm. Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces. Store fudge in an airtight container in the refrigerator for up to 1 week.

2 large zucchini, cut into sticks
3 large eggs, beaten
2 cups panko breadcrumbs
1 cup grated Parmesan cheese
2 tablespoons paprika
Salt and pepper, to taste
Oil for frying

In a shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, and paprika. Add a bit of salt and pepper to the beaten egg. Working in batches, dip the zucchini sticks in the egg mixture shaking off the excess then roll each stick in the panko mixture pressing gently to coat. In a large skillet over medium heat, heat the oil until shimmering. Again working in batches, place the zucchini fries in the hot oil and fry for 3 to 5 minutes per side. Remove from skillet and drain on a paper towel-lined plate. Transfer to a serving platter, sprinkle with a bit more salt and grated Parmesan, if desired and serve with ranch dressing for dipping.

1- 15 oz. can sweet corn or the kernels from 2 ears of cooked sweet corn
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1-1/2 teaspoons sugar (omit if using canned corn)
2 scallions, sliced thin, white and green parts
Salt and fresh ground pepper, to taste

Preheat oven to 400 degrees.
Combine all o the ingredients in a large mixing bowl. Pour mixture into a shallow baking dish and bake for 10 to 15 minutes or until mixture is hot and bubbly. Place under the broiler for about 2 minutes more or until the top is slightly browned. Serve hot.

1 lb. orzo pasta, cooked according to package instructions, drained and set aside
1 cup Sun-Dried Tomato Pesto
Salt, to taste
Fresh chopped parsley
Freshly grated Romano or Parmesan cheese

Place cooked orzo in a large bowl and toss with the sun-dried tomato pesto. Season with salt and sprinkle with parsley and the grated cheese.

1 lb. linguine, cooked according to package instructions and drained, reserving 1 cup of the pasta water
2 - 5oz. cans tuna in extra virgin olive oil, drained
1 cup sun-dried tomatoes packed in oil, chopped, reserving 2 tablespoons of the oil
1/2 cup sliced black olives
4 to 6 garlic cloves, sliced thin
1/3 cup olive oil
1 teaspoon crushed red pepper flake
Fresh chopped parsley
2 tablespoons salted butter
Salt, to taste

Cook linguine according to package instructions, drain, and reserve a cup of the pasta water.
In a large skillet over medium-high heat, add the oil and heat until shimmering. Add the sliced garlic and crushed red pepper flake and cook until the garlic is just starting to turn golden brown, about 5 to 7 minutes. Add the sun-dried tomatoes, the reserved oil, and the black olives, and continue to cook for another 5 to 7 minutes. Removed from heat and add the tuna, stirring gently to combine. You want to try to keep the tuna in chunks. Add the cooked linguine and the butter to the skillet and toss to combine. Add the reserved pasta water a little at a time until you get a slight sauce (you probably won't use all the water). Sprinkle with the fresh chopped parsley and season with the salt. Serve hot.

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
4 teaspoons baking powder
1/2 teaspoon Kosher salt
1-1/2 teaspoons ground cinnamon
3 ripe bananas, mashed
2 teaspoons vanilla extract
3 large eggs, beaten
1/3 cup vegetable oil
2 cups whole milk
1/2 cup packed light brown sugar

In a large mixing bowl, whisk together flour, whole wheat flour, baking powder, Kosher salt, and cinnamon. In a separate large bowl, mix together the mashed bananas, vanilla, eggs, vegetable oil, milk, and light brown sugar. Pour the banana mixture into the flour mixture and stir until well combined. The batter will be lumpy.
Heat a large skillet over medium-low heat. Add about 1/2 of a tablespoon or butter or margarine to the skillet and allow to melt. Using a ladle or measuring cup, pour about 1/3 cup of the batter into the hot skillet and cook on one side until bubbles start to form on top and the edges are light brown and set. Flip the pancakes over and continue to cook until golden brown. Repeat with the rest of the batter.

4 to 6 boneless, skinless chicken thighs, trimmed of excess fat
Jamaican Jerk Seasoning
Mango Salsa
Lime wedges, for serving
Fresh chopped cilantro, if desired

1 tablespoon light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried parsley flake
2 teaspoons cayenne pepper
2 teaspoons smoked paprika
2 teaspoons Kosher salt
1 teaspoon ground allspice
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Combine all ingredients in a bowl. Store in an airtight container.

1 cup diced ham
1 cup diced Genoa salami
1 cup diced pepperoni
1/4 cup red onion, diced
1 cup pearl mozzarella
1 cup marinated mushrooms, sliced
1/2 cup sliced black olives
1/2 cup marinated artichoke hearts, chopped
1/4 cup sweet cherry peppers, sliced
1/2 cup chopped Persian cucumbers
Parsley
Couple of pinches crushed red pepper
Salt and fresh ground black pepper
Vinaigrette
Freshly grated Parmesan cheese

In a mixing bowl,combine the first 7 ingredient. Season with salt and ground black pepper, to taste. Add the parsley and crushed red pepper. Drizzle with olive oil until just coated, and toss to combine.


I simply drizzle olive oil, just enough to coat the ingredients, Feel free to use your favorite Italian dressing or vinaigrette. Smart tip - Go to the deli section of your supermarket and ask them to cut you the meats in a chunk.

This easy, low-carb salad makes a great light lunch or quick no-cook summer meal. I love it because you can switch up the ingredients to your liking. Try adding marinated artichoke hearts, chopped cherry peppers, sliced black olives, different cheeses such as provolone.

1/2 cup freshly grated Parmesan cheese
2 tablespoons white wine vinegar
6 tablespoons olive oil
1 to 2 cloves garlic, pushed through a press or finely minced
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
Kosher salt and fresh ground pepper, to taste


Whisk together Parmesan, oil, vinegar, garlic and mustard. Season with salt and freshly ground pepper.

For the dough -
1 cup warm milk (105 degrees)
1/2 cup plus 1 tablespoon sugar, divided
1 tablespoon active dry yeast
2 large eggs at room temperature
6 tablespoons salted butter melted
1 teaspoon pure vanilla extract
4 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon ground cinnamon

For the filling -
1 cup light brown sugar, packed
3 tablespoons ground cinnamon
6 tablespoons salted butter, softened

For the frosting -
8 oz. cream cheese, softened
1/2 cup salted butter, softened
2 cups powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Warm the milk in the microwave for about 45 to 60 seconds. The temperature should be 105 degrees when checked with a thermometer.
Place the warmed milk into the bowl of your stand mixer. Add 1 tablespoon of the sugar and 1 tablespoon of the yeast. Stir and let it sit for five minutes or until it starts to foam. Add the remaining 1/2 cup of sugar, butter, eggs, and vanilla. Using the dough hook attachment on low, stir until combined. While continuing to stir, add the flour, salt, and cinnamon, gradually increasing the speed of your mixer to high until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add a bit more flour 1 tablespoon at a time. Transfer dough to a floured surface and knead with your hands until it is smooth and elastic, about 3 to 5 minutes. Grease a large bowl and place the dough inside. Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise for about 1 hour or until dough has doubled in size.
In a small bowl, combine the brown sugar and cinnamon
Sprinkle a large work surface with flour. Gently press the air out of the dough. Roll the dough using a rolling pin into a 24x12-inch rectangle, about 1/4-inch thick. Brush the dough with the melted butter and sprinkle with the cinnamon sugar mixture. Roll the dough until it forms a long log then cut into 12 -2-inch slices. Lightly grease a 9x13-inch glass baking dish. Place the slices into the dish and cover until the slices have doubled in size, about 30 minutes. Meanwhile preheat the oven to 350 degrees.
Once the slices have risen, uncover and place the dish in the oven and bake until golden brown, about 18 to 20 minutes. Remove cinnamon rolls from oven and allow to cool slightly.
In a medium bowl, beat the cream cheese, butter, powdered sugar, vanilla extract, and salt using a hand mixer at medium speed until creamy. Spread the cream cheese frosting on top of the rolls. Serve while still warm and gooey.

6 yellow onions, thinly sliced
1 cup chopped cherry peppers, seeds removed (you can use sweet, hot, or a combination of both)
3 cloves garlic, minced
1/4 cup white wine
1/3 cup olive oil

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute until fragrant, about a minute. Add the sliced onions and cook until softened, about 10 to 12 minutes. Add the white wine and chopped cherry peppers, and cook for about 3 to 5 minutes more.

8 oz. cream cheese, softened
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1/3 cup powdered sugar
12 to 18 fresh strawberries

Cut the tops of the strawberries off using a sharp paring knife, then cut out a small hole on a slant.
In a mixing bowl, add the cream cheese, heavy cream, vanilla extract, and powdered sugar. Beat with an electric hand mixer on medum speed until well blended and creamy. Fill a zip top bag with the cream cheese mixture and cut a small piece of the corner off. Pipe the cream cheese mixture into each strawberry. Top with graham cracker crumbs, whipped cream, or drizzle with caramel, if desired. Serve immediately.

5 slices garlic Texas Toast, toasted and cut into cubes
6 gloves garlic, minced
1 stick plus 4 tablespoons salted butter, divided
1 tablespoon grated Romano cheese
1 tablespoon dried parsley
3 pinches crushed red pepper flake, optional
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb. pasta (I used spirals)

Cook the pasta according to package instruction, drain and place in a serving bowl.
Meanwhile, add the Texas Toast cubes to a food processor and pulse until you get fine crumbs, about 1-1/2 cups. Add 4 tablespoons of butter to a large skillet over medium-high heat and cook until the butter is a deep amber color. Add the breadcrumbs, salt, pepper, parsley, and Romano cheese; stir to combine. Keep cooking the breadcrumb mixture until they are lightly browned and toasted. Remove from heat.
In a small skillet over medium-high heat, add the remaining stick of butter, crushed red pepper flake, and the minced garlic. Cook for about 5 to 8 minutes until the garlic is fragrant and you see the butter starting to brown. Remove from heat and pour over the pasta, tossing to completely coat. Add the breadcrumbs and toss one more time to combine. Sprinkle with a bit more parsley and serve.