Recipes

• 1 package Pizza Crust
• 1 tbsp olive oil
• 3 cups of chopped vegetables, such as onions, broccoli, peppers, zucchini, mushrooms, etc.
• 1 1/2 cups marinara sauce
• 1 cup grated cheese
• 2 tbsp Parmesan cheese

Prepare the pizza crust as directed on the package and set aside to rise, covered with plastic wrap.

Heat a skillet over medium heat and add the olive oil. Saute the vegetables until tender, but still crisp. Add the marinara sauce and stir to combine. Knead the pizza crust on a floured surface and divide into two portions. Roll each piece with a floured rolling pin into an 8-inch round. Place a heaping portion of the vegetable and tomato sauce mixture on one side of the dough and fold over the other side, pinching the seams to seal. Sprinkle each calzone with the Parmesan cheese and cut three small steam vents in the top with a paring knife. Cook in a 400 degree oven for about 20 minutes, until the dough is nicely browned and crisp on the edges.

Pre Bake crust in an ungreased pie plate at 350 degrees F for 20 minutes; set aside. Saute mushrooms, onion, zucchini and green pepper in butter over medium heat. Arrange tomato slices in the bottom of pie crust; top with sauteed vegetables. Sprinkle with salt and pepper; set aside. Combine mayonnaise and cheese; spread over vegetables. Bake at 350 degrees F for 35 minutes, or until golden. Serves 8 to 10.

• 4 tomatoes peeled and sliced
• 10 fresh basil leaves, chopped
• ½ cup chopped green onions
• 1 (9-inch) pie shell
• 1 cup shredded mozzarella
• 1 cup mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• Salt and Pepper to taste

Preheat oven to 350. Place tomatoes in a colander and sprinkle with salt and allow to drain for 10 minutes. Layer tomato slices, basil and onion in the pie shell. Season with salt and pepper. Combine the cheeses and mayo together. Spread mixture on top of tomatoes and basil. Bake 30 minutes or until lightly browned. Cut into slices and serve.

• 1 cup butter (2 sticks)
• 1 small onion, diced (or frozen diced onions)
• 1 small carrot, finely chopped
• 1 small stalk celery, diced
• 1 clove garlic, minced (or garlic powder)
• ½ cup all purpose flour
• 3 cups, fresh or frozen corn kernels
• 3 cups chicken stock
• 2 cups half & half
• salt and pepper to taste
• cheddar cheese, grated
• bacon bits, for topping

Melt 1 stick of butter in a large saucepan over medium heat. Add onions, carrots, celery and garlic. Saute for 2 minutes., Add the flour and stir to make a roux. Cook until roux is light brown. Set aside to cool to room temperature. Meanwhile, combine corn and chicken stock in another saucepan and bring to boil. Simmer for 10 minutes. Pour this boiling stock a little at a time in to the roux, whisking briskly so it doesn’t lump. Return skillet to the heat and bring back to boil. The mixture should become very thick. In a small sauce pan, gently warm half and half, stir it into thick corn mixture. Add salt and pepper to taste. Just before serving, cut the remaining stick of butter into chunks and add to soup. Stir until melted. Garnish in bowls with grated cheddar cheese and bacon bits.

• 2 lbs Kentucky Proud chuck, cut into small pieces
• Kosher salt and pepper, to season
• 1 tsp vegetable oil
• 1 large or 2 small Kentucky Proud onions, diced
• 3 cloves Kentucky Proud garlic, smashed
• 2 tbsp tomato paste
• 4 cups beef stock, divided
• 1 cup Kentucky Proud bourbon
• 1 sprig rosemary
• 1 lb Kentucky Proud carrots
• 1 lb new potatoes, quartered
• 1 cup Kentucky Proud peas
• Kentucky Proud Bourbon salt and pepper, to taste

If necessary, dry the chuck pieces well with a paper towel and season with salt and pepper. Heat the oil in a dutch oven or large pot over high heat and brown 1/3 of the meat, allowing it to get a nice, dark sear on all sides. Transfer it to a separate plate and continue to brown the meat in batches. Once all the meat has been browned, add it all back to the pot and add the onions, garlic, tomato paste, 2 cups of the beef stock (or enough to cover the meat), bourbon, and rosemary. Bring to a simmer and cook, partially covered, until beef is almost tender, about 1 to 1 ½ hours. Add the remaining beef stock and the carrots and potatoes and continue to simmer until vegetables are soft and potatoes begin to fall apart, about another 45 minutes. At this point, the beef should be very tender. If it is not, continue to simmer until it is. Lastly, add the peas to warm and season well with bourbon salt and pepper.

• 1 tablespoon oil
• ½ lb pork (ground or chunk)
• ½ white onion
• 1 can hominy
• 2 cans black beans
• 12 green chilis (frozen or canned)
• 1 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon black pepper
• salt to taste
• ½ cup cilantro

Saute garlic in oil, add pork, saute until no longer red. Add onion, cook until clear, add hominy and black beans. Add green chili, mix well. Add chicken broth. Simmer over low heat for 40 minutes, check to be sure water level prevents burning. Add spices, simmer for another 15 minutes. Can be done in a crock pot or eaten immediately.

• 1 tbsp olive oil
• 14 oz. package of bratwursts, cut into bite size pieces
• 1 medium onion, diced
• 1 apple, diced
• 2 cloves garlic, diced
• 1 can chickpeas, drained and rinsed
• 1 can cannellini beans, drained and rinsed – you can also use 1 can White Northern beans
• 1 cup chicken broth
• ½ tsp onion powder
• Salt and pepper, to taste
• Cheddar cheese, shredded for topping

Heat oil in a pot and add brats to cook until browned and crispy around the edges. Add the onion, apple, and garlic, cooking until vegetables are soft. Add chickpeas, cannellini beans, and chicken broth and bring to a simmer. Season with the onion powder, salt, and pepper. Top with cheddar cheese.

• 1 cup chopped Granny Smith apple
• 1 cup chopped Red Delicious apple
• 1 cup diced celery
• 1 cup halved seedless green grapes
• 1 cup halved seedless red grapes
• 1½ cups dried cranberries
• ½ cup chopped walnuts
• 8 ounces non-fat vanilla yogurt
• 2 tablespoons honey
• ¼ teaspoon cinnamon

Combine chopped apples and diced celery and put in a medium sized bowl. Add grapes, cranberries, and walnuts to the mixture. Stir ingredients together. In a separate bowl, add the yogurt, honey, and cinnamon. Stir together and pour over the fruit mixture. Cover and chill.

• 1 tablespoon olive oil
• 2 tablespoons white vinegar or white balsamic vinegar
• ½ teaspoon salt
• 2 cups, coarsely chopped fresh strawberries
• 8 green onions, chopped
• 2 cups chopped cherry or grape tomatoes
• ½ cup chopped fresh cilantro

Whisk olive oil, vinegar, and salt in large bowl. Add strawberries, green onions, tomatoes, and cilantro. Toss to coat. Cover and chill for 1 hour. Serve with tortilla or pita chip.

Combine and boil for 1 minute:

• 4 T. of sugar
• ½ t. salt
• ½ cup of oil
• ½ cup of white vinegar
• Let cool completely.

Chop:

• 2 small onions (white or yellow)
• 2 green peppers
• 4 peeled cucumbers

Pour cooled sauce over vegetables and refrigerate overnight. At serving time add 2 chopped tomatoes.

For Cake:

• ⅔ cup milk
• 1 teaspoon white vinegar
• ½ cup unsalted butter, softened
• 1 ½ cups sugar
• 2 large eggs
• 1 ⅓ cups mashed ripe banana (about 3 medium bananas)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup chopped pecans

For Glaze:

• 1 tablespoon unsalted butter, melted
• 2 tablespoons mashed ripe banana
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract
• 1 ½ cups confectioners’ sugar
• 12 pecan halves

For Filling:

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 large egg
• ½ teaspoon vanilla extract

Preheat oven to 325 degrees F. Grease and flour pan; set aside. In a small bowl, stir together milk and vinegar; set aside. In a large bowl, cream butter and sugar on low speed until smooth. Beat in eggs one at a time. Beat in banana and vanilla. Beat on medium speed for 2 minutes. In a medium bowl, whisk together flour, baking soda, and salt. With a mixer on low speed, gradually beat dry ingredients and milk mixture alternately into batter. Beat for 1 minute. Stir in chopped pecans. Pour half of the batter into prepared pan.

For filling: in a small bowl, beat cream cheese and sugar on medium speed until smooth. Beat in egg and vanilla. Use a teaspoon to spoon evenly around center of batter, being careful to not let the filling touch the sides of the pan. Spoon remaining batter over filling, covering completely. Bake 45-50 minutes or until top is brown and springs back lightly when touched. Cool in pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.

For glaze: in a small bowl,, beat melted butter, banana, salt and vanilla until smooth., Gradually beat in sugar. Spoon evenly over cake. Let glaze run down the sides of the cake, Garnish with pecan halves, Cool completely before cutting into wedges to serve.

• 2 cups broccoli florets, chopped
• ½ cup chicken, cooked and chopped
• ½ cup tomatoes, chopped
• ¼ cup onions, chopped
• ¼ tsp dried tarragon
• 1 Tbsp margarine or butter spray
• 8 egg whites

Sauté broccoli, chicken, tomato, onion, and tarragon in margarine in a medium saucepan or electric frying pan over medium heat until broccoli is tender-crisp. Pour lightly beaten egg whites evenly over all ingredients. Cover and cook for 6-8 minutes until firm on bottom and almost set on top. Cut into wedges to serve.