Mushroom-Bacon Pasta

Ingredients

• 1/2 lb spaghetti ( or linguini)
• 1/4 cup extra virgin olive oil
• 2 ounces diced bacon
• 2 cups sliced mushrooms ( see first line of directions)
• 2 teaspoons capers, drained
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper flakes
• 2 tablespoons chopped fresh basil

Directions

1. Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
2. Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
3. Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
4. Add bacon and mushrooms to skillet and cook, stirring, until browned.
5. Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
6. Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
7. Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
8. Serve with parmesan cheese on the side.

Razzle Raspberry Oatmeal Cookie Bars

Ingredients

• 1/2 cup brown sugar
• 1 cup self-rising flour
• 1 cup rolled oats
• 1/2 cup butter, soft
• 3/4 cup seedless raspberry preserves

Directions

1. Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
2. Combine all ingredients except for the preserves.
3. Press most- but not all of the oat mixture into the pan.
4. Spread the preserves almost to the edge of the oat mixture.
5. Sprinkle the remainder of the oat mixture on top of the preserves.
6. Bake for 35 to 40 minutes.

Party Paella

Ingredients

• 6 boneless skinless chicken breasts
• 3 chorizo sausage, sliced
• 18 large shrimp, shelled & deveined
• 1 lb mussels
• 2 tablespoons olive oil
• 5 cups chicken broth
• 1 cup white wine
• 1 pinch saffron
• 1 onion, chopped
• 3 garlic cloves, chopped
• salt, pepper, paprika
• 1 cup peas
• 1 (4 ounce) jars pimientos
• 3 cups arborio rice

Directions

1. Preheat oven to 400°F.
2. In skillet add 1 tbsp oil, sauté chorizo until fat is rendered, remove.
3. Add more oil, add chicken brown on both sides, remove.
4. Heat chicken broth w/saffron, set aside.
5. Add oil, onions, garlic, sauté until softened, add rice, stir to coat.
6. Add wine, stir, add broth and spices, bring to boil, stirring.
7. Let liquid reduce slightly, add peas, pimentos; stir.
8. Add chicken, chorizo and stir.
9. Place in oven, uncovered for 10 minutes.
10. Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.
11. Remove mussels that don't open.

Irish Soda Bread

Ingredients

• 6 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 3 tablespoons cornstarch
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 1/2 cups buttermilk

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Add the flour, baking soda, baking powder, cornstarch, sugar and salt to a large bowl; mix well.
3. Add all of the buttermilk at once; stir until soft dough forms.
4. It might be a little lumpy, but don't worry about it at this point.
5. Pour contents of bowl out onto the counter.
6. Knead for a minute or so until blended.
7. Divide dough into two portions.
8. Shape each portion into a round loaf with lightly flattened tops.
9. Put loaves on large ungreased baking sheet, preferably the nonstick kind.
10. Sprinkle some additional flour on top of each loaf and with a sharp knife, cut a cross in two slashes across the top of each loaf.
11. Let the loaves sit for 10 minutes.
12. Bake for 40 minutes or until golden brown.
13. Makes 2 loaves.

Taco Casserole

Ingredients

• 1 lb ground beef
• 1 (1 1/4 ounce) envelopes taco seasoning
• 1 (10 1/2 ounce) cans mushroom soup
• 1 (8 ounce) cans beef broth
• 1 (14 ounce) cans rotel
• 6 slices cheddar cheese
• 1 (8 ounce) bags tortilla chips

Directions

1. Brown ground beef.
2. Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes.
3. Bring to a simmer. Simmer for about 5-10 minutes.
4. Pour chips into bottom of casserole dish (leave whole).
5. Pour beef mixture over chips.
6. Place sliced cheese on top.
7. Bake at 375° for about 10 minutes or until cheese looks melted.

Ooey Gooey Butter Cake

Ingredients

• 1 (18 ounce) packages yellow cake mix
• 1/2 cup butter, melted
• 3 eggs
• 1 (8 ounce) packages cream cheese, softened
• 1 (16 ounce) boxes powdered sugar

Directions

1. Mix cake mix, melted butter and one egg.
2. Pat into 13x9 inch pan.
3. In a separate bowl beat cheese until fluffy.
4. Add 2 remaining eggs to cheese and mix well.
5. Add powdered sugar and beat until lumps are gone.
6. Pour this mixture over cake in pan.
7. bake at 350 for 30-45 minutes or until topping is golden.
8. Allow to cool somewhat to set topping (slides off when warm).

Shrimp Scampi With Linguini

Ingredients

• 1 lb linguine
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil, plus more
• extra virgin olive oil, for drizzling
• 1 large shallot, finely diced
• 5 garlic cloves, sliced
• 1 pinch red pepper flakes (optional)
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• kosher salt & freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, juice of
• 1/4 cup finely chopped fresh parsley leaves

Directions

1. For the pasta, put a large pot of water on the stove to boil.
2. When it has come to the boil, add a couple of tablespoons of salt and the linguini.
3. Stir to make sure the pasta separates; cover.
4. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.
5. Drain the pasta reserving 1 cup of water.
6. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
7. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
8. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
9. Remove the shrimp from the pan; set aside and keep warm.
10. Add wine and lemon juice and bring to a boil.
11. Add 2 tablespoons butter and 2 tablespoons oil.

12. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.
13. Stir well and season with salt and pepper.
14. Drizzle over a bit more olive oil and serve immediately.