Mac Salad

Ingredients

• 8 oz macaroni noodles 
• ½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me 
• ¾ cup finely diced red bell pepper about ½ pepper 
• ⅓ cup thinly sliced celery about 1-2 stalks 
• ⅓ cup finely diced red onion 
• 2 large hard boiled eggs, finely diced

Macaroni Salad Dressing

• ¾ cup mayonnaise I use olive oil mayo 
• ¼ cup sour cream 
• 2 Tablespoons sweet pickle juice
• 1 Tablespoon red wine vinegar*
• 1 Tablespoon granulated sugar
• 2 teaspoons dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon crushed red pepper optional

Instructions

• Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.
• In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.

For the dressing

• To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.
• Pour dressing over your macaroni salad ingredients and toss until well-combined.
• For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!

Notes

*If you don't have red wine vinegar on hand, white wine or apple cider vinegar would also work well.

Double this for a crowd.

Thanksgiving Cookies

Ingredients

• For each batch:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups (9-oz. package) Nestle® Toll House® Sea Salt Caramel Baking Truffles
• 1 cup chopped nuts (optional) - NOTE: if omitting nuts, add 1 to 2 tablespoons of all-purpose flour

Preparation

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
•  Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in truffles (and nuts, if using--if not, be sure to use 1 to 2 tablespoons of extra flour)
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Grilled Pizza

Ingredients

Pizza Dough:

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups flour, plus more for dusting

Topping:

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
Kosher salt and freshly ground black pepper
2 sweet Italian sausages
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/4 cup freshly grated Parmesan

Directions

1. For the dough: In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
2. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turning it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.
3. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 15 minutes so it will be easier to roll out. In the meantime, make the pizza topping.
4. For the topping: Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Stir in 1/2 bunch torn basil leaves. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove.
5. Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza.
6. Roll or pat out a piece of dough into a rustic, oblong shape, about 1/4-inch thick – do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil-side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over. Spread the tomato sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; crumble the grilled sausage all over the pizza. Close the grill cover and cook until the cheese is melted and bubbling and the crust is golden and crisp, about 5 minutes. Remove the pizza from grill and sprinkle with some fresh basil leaves and a good dusting of Parmesan. Repeat with the remaining dough.

Maple-Cider Vinaigrette

Ingredients

• Sugared Curried Pecans
• 1 (6-oz.) package pecan halves
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon curry powder
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• Maple-Cider Vinaigrette
• 1/3 cup cider vinegar

• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2/3 cup olive oil
• Salad
• 1 (10-oz.) package fresh baby spinach, thoroughly washed
• 1 Gala apple, thinly sliced
• 1 small red onion, thinly sliced
• 1 (4-oz.) package crumbled goat cheese

Preparation

1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Fluffy Pancakes

Fluffy Pancakes

Rated: Submitted By: kris Photo By: Sara Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 25 Minutes Servings: 4

"Tall, fluffy pancakes are delicious served with butter and syrup or top with strawberries and whipped cream for a real treat."

INGREDIENTS:

3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray

DIRECTIONS:

1.	Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2.	Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3.	Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

ALL RIGHTS RESERVED © 2015 Allrecipes.com

Printed from Allrecipes.com 2/15/2015

Tortellini Pasta Salad

• 1 large pkg fresh tortellini pasta, cooked according to package directions
• 1/2 cup grape tomatoes, 
• 1 cup black olives or green and black
• 1/2 cup thinly sliced red onion (or chop them however you prefer)
• 1 cup Parmesan cheese, shredded
• 1/2 cup Pepperonchini peppers, sliced thin
• 1/2 cup artichoke hearts, chopped
• 1/2 cup shredded mozzarella 
• 1/2 cup salami, diced
• 1/2 - 1 cup Caesar dressing

1. Cook tortellini, drain and let cool.

2. Prepare remaining ingredients. Combine all in a large bowl. Cover and refrigerate to let the flavors combine. Serve cold.

Brisket in the Oven

Ingredients:
untrimmed brisket half
1 tablespoons of salt
1 tablespoons of black pepper
1/2 teaspoons cayenne
1 tablespoon garlic, minced
2 tablespoon dried onions
1/4 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup liquid smoke 
1/4 cup apple cider vinegar

Rub seasoning into meat and place fat side up in large pan.  Mix liquid ingredients together and pour over.  Cover with foil and marinade over night or up to 2 days.  Bake covered at 250 for approximately 7-9 hours.  Remove from oven and let rest 30 minutes.  Remove fat and slice against the grain.