Top 10 Recipes for the Holidays

• 1 pound lean ground chuck or Italian sausage
• 1/2 onion, diced, about 3/4 cup
• 1/2 large bell pepper (green, red, or yellow), stem and core removed, diced, about 3/4 cup
• 2 cloves garlic, minced
• 1 28-ounce can good quality tomato sauce
• 3 ounces (half a 6-oz can) tomato paste
• 1 14-ounce can crushed tomatoes
• 2 tablespoon chopped fresh oregano or 2 teaspoons dried oregano
• 1/4 cup chopped fresh parsley (preferably flat leaf), packed
• 1 tablespoon Italian Seasoning
• Pinch of garlic powder and/or garlic salt
• 1 tablespoon red or white wine vinegar
  
• 1 tablespoon to 1/4 cup sugar (to taste, optional)
  Salt
  
• 1/2 pound dry lasagna noodles (requires 9 lasagna noodles – unbroken)
  
• 15 ounces Ricotta cheese
  
• 1 1/2 pounds (24 ounces)
• Mozzarella cheese, grated or sliced
  
• 1/4 pound (4 ounces) freshly grated Parmesan cheese

1. Put a large pot of salted water (1 tablespoon salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
2. In a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground beef and cook it until it is lightly browned on all sides. Remove the beef with a slotted spoon to a bowl. If there is more than a tablespoon of fat left in the pan (there shouldn’t be if you are using lean ground beef) remove it from the pan.

3. Add the diced bell pepper and onions to skillet (in the photo we are using yellow bell pepper and red onions). Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more. Return the browned ground beef to the pan. Stir to combine, reduce the heat to low and cook for another 5 minutes.
4. Transfer the beef pepper onion mixture to a medium sized (3 to 4 quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot. Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste. Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar needed will vary, depending on how acidic the tomatoes are that you are using.) Add salt to taste, and note that you will later be adding Parmesan, which is salty.
5. Bring the sauce to a simmer and lower the heat to low to maintain a low simmer.  Cook for 15-45 minutes, stirring often. Scrape the bottom of the pot every so often so nothing sticks to the bottom and scorches.Remove from heat.
6. By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook then per package directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking. When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together. Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together.
7. In a 13x9x2-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles. Sprinkle a layer of a third of the grated mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple inches. Sprinkle the grated parmesan cheese evenly over the top of ricotta cheese.
8. Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another thin sprinkling of Parmesan. Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.
9. Tent the lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375 degrees for 45 minutes. Allow to cool before serving.

May be reheated in conventional oven or microwave. Leave aluminum tent on for storage (try to keep the aluminum foil from touching the sauce).

• 1 cup uncooked green lentils
  
• 1 cup walnuts, finely chopped and toasted
  
• 3 tablespoons ground flax + 1/2 cup water
  
• 3 garlic cloves, minced
  
• 1.5 cups diced sweet onion
  
• 1 cup diced celery
  
• 1 cup grated carrot
  
• 1/3 cup peeled and grated sweet apple (use a firm variety)
  
• 1/3 cup raisins
  
• 1/2 cup oat flour
  
• 3/4 cup breadcrumbs
  
• 2 teaspoons fresh thyme (or 3/4 tsp dried thyme)
  salt & pepper, to taste
  red pepper flakes, to taste

Balsamic apple glaze:

• 1/4 cup ketchup1 tablespoon pure maple syrup
  
• 2 tablespoons apple butter (or unsweetened applesauce in a pinch)
  
• 2 tablespoons balsamic vinegar

1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready.
2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
3. Whisk ground flax with water in a small bowl and set aside.
4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.

• 1 pound mild ground pork sausage
• 1 pound hot ground pork sausage
• 1 30 oz. package frozen hash browns (or make your own, if you have time..)
• 1 1/2 teaspoons salt
• ½ teaspoon pepper
• 1-2 cups (depending preference) shredded cheese
• 6 large eggs
• 2 cups milk
• 1 cup breadcrumbs

1. Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
2. Prepare hash browns according to package directions, added ½ teaspoon salt and pepper
3. Stir together hash browns, salt and 1 cup cheese. Pour into a lightly greased 13×19 in. baking dish. Spread breadcrumbs over top and add remaining cheese on top.
4. Whisk together eggs, milk and remaining salt. Pour evenly into mixture and bake at 350 for 35-40 minutes.

• Mixed greens
  
• 1 cup grated Swiss cheese
  
• 1 Granny Smith apple, diced
  
• 1 cup cashews
  
• 1 cup fresh strawberries
  
• ¼ cup red onion, chopped

Dressing:

• 1 cup oil
• 1/3 cup red wine vinegar
  
• ¾ cup sugar
  
• 1 teaspoon salt
  
• 1 teaspoon honey mustard
  
• 2 tablespoons poppy seeds

Toss salad, ingredients. Pour dressing over salad just before serving.

• 3 cups Corn Chex
  
• 3 cups Rice Chex
  
• 3 cups Wheat Chex
  
• 1 cups mixed nuts
  
• 1 cup pretzels
  
• 6 tablespoons butter
  
• 2 tablespoons Worcestershire sauce
  
• 1 ½ teaspoons season salt

1. Preheat oven to 250 degrees. In large roasting pan, melt butter in oven. Remove and stir in seasoned salt and Worcestershire sauce.
2. Add cereals, nuts and pretzels. Mix well until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels or paper bags to cool. Stir in airtight container.

• 3/4 cup chopped pecans
  
• 1/2 cup (1 stick) unsalted butter, room temperature
  
• 1/3 cup sugar, plus more for coating
  
• 1 teaspoon vanilla extract
  
• 1/8 teaspoon salt
  
• 1 cup all-purpose flour

1. Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
2. With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.
4. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
5. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

• 2 cups creamy peanut butter
  
• ½ cup butter, softened
  
• 1 teaspoon vanilla extract
  
• ½ teaspoon salt
  
• 3-4 cups powdered sugar
  
• 3 cups Rice Krispies
  
• 4 cups semi-sweet chocolate chips
  
• ¼ cup plus 1 teaspoon vegetable shortening, divided
  
• 1/3 cup white baking chips

1. In a large bowl, beat peanut butter and butter until blended. Gradually beat in confectioners’ sugar until smooth. Stir in cereal. Shape into 1-inch balls and refrigerate until chilled.
2. In a microwave, melt chocolate chips and ¼ cup shortening. Stir until smooth. Dip balls into chocolate, allowing excess to drip off. Place on a waxed paper-lined pan. Let stand until set.
3. In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies and refrigerate until set.