Stuffing Quesadilla

Makes one 8 inch quesadilla

Until you try it, you can't make fun of me. Well, you can - but just not about this.

Ingredients

• 2 flour tortillas, about the 8 inch size
• About 3/4 cup leftover stuffing, warmed
• 1/3 cup Monterey Jack cheese
• Sour cream and cranberries for garnish

Directions

1. Place one tortilla in a non-stick pan over medium heat and spread with about half the cheese, let it start to melt a bit
2. Then add the stuffing, the remaining cheese and then top with the 2nd tortilla
3. Squish down with a spatula
4. Once the bottom starts to get a little bit golden, flip and lightly brown the other side
5. Cut into wedges and serve with sour cream and some cranberry

Baked Stuffing Balls

Makes about a dozen

They're like 'one biters' of crunchy, stuffing perfection. Don't leave out the sour cream & hot sauce...that makes it.

Ingredients

• 1 cup leftover stuffing
• 1 egg, beaten
• 1/2 cup Panko bread crumbs
• 1/3 cup sour cream
• Hot sauce

Directions

1. Preheat oven to 400
2. Roll stuffing into twelve one and a half inch round balls
3. Dip into beaten egg, then roll in bread crumbs - make sure the crumbs stick well
4. Put on lightly greased baking sheet and bake about 35 minutes or until golden brown
5. To serve give them a dip in sour cream and then in the hot sauce

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Stuffing Bruschetta

Makes about 16 pieces

Weird...maybe. Good...of course. Will you make it? How am I supposed to know...

Ingredients

• 1 large red onion, thinly sliced
• 2 tablespoons olive oil
• 1 long sour dough baguette
• 1.5-2 cups stuffing, warmed
• 3/4 cup Monterey Jack cheese, shredded

Directions

1. Cook onions in oil in a large pan until really well softened and just beginning to brown
2. Heat broiler
3. Slice baguette down the middle and brown ever-so-slightly under the broiler
4. Top each half with warmed stuffing, then onions and then a light coating of the cheese
5. Place under broiler until the slices begin to brown and cheese melts
6. Remove and slice each half into 8 serving pieces

Rosemary / Soy Marinade

Makes enough for about a 2 pound steak

Perfect for a flank steak, skirt and flatiron. Ok, so there’s more ingredients than I normally use, but it's really really good and super simple: dump, mix and use. Boom

Ingredients

• 2 teaspoons salt

• 1 teaspoon sugar

• 1 tablespoon finely minced onion

• 1 teaspoon dry mustard

• 1 teaspoon rosemary, finely chopped

• 2 teaspoons fresh ginger, finely chopped

• 2 teaspoons fresh ground pepper

• 1/4 cup lemon juice

• 1/2 cup neutral oil

• 2 cloves garlic, minced

• 1/3 cup soy sauce

• 3 tablespoons apple cider vinegar

• One 2 pound steak - flank, flatiron or skirt will be perfect, any thinner style steak

Directions

1. Put everything in a blender or big bowl and mix until smooth

2. Put steak and marinade in a ziplock bag and refrigerate as long as you can - 2 hours, 4, 8 or overnight would be great

3. Remove steak from fridge at least 30 minutes before cooking.

4. Heat grill well on medium high and cook 3-5 minutes on the first side (depending on the thickness of your cut) flip and continue until done to you liking

N. Bars

Makes a 9x12 pan

not complete

Ingredients

• 1/2 cup butter
• 1/4 cup sugar
• 1 egg
• 4 tablespoons cocoa powder
• 2 cups graham cracker crumbs
• 1/2 cup chopped walnuts
• 3 tablespoons milk
• 2 cups icing sugar, sifted
• 4 squares semi-sweet chocolate
• 1 tablespoon butter
• 1/2 cup shredded coconut

Directions

1. Mix butter, sugar, egg and cocoa

Beer-Nog Shooters

Makes 1

Here's my theory - a little eggnog is great, a lot isn't.

Ingredients

• 1 shot glass, clear glass please
• A dark beer, but not too dark - something like Newcastle Brown Ale is perfect
• Egg Nog, store bought is way easier than making

Directions

1. Fill the clear shot glass about half way with the beer
2. Then slowly, and I mean slowly pour Egg Nog over the back of a spoon so it gently settles on top of the beer - but doesn't mix together
3. Drink

Grandma Fran's Butter Nut Bars

Makes 2 dozen bars

This is Producer Michelle's grandma Fran. She's amazing, and so are these bars.

Ingredients

• 1 cup flour
• 1/2 cup firmly packed brown sugar
• 1/4 tsp salt
• 1/3 cups butter
• 1 cup (6 oz) butterscotch morsels
• 1/4 cup light corn syrup
• 1 T butter
• 1 T water
• 1/4 tsp salt
• 1/2-1 cup chopped walnuts

Directions

1. Combine flour, brown sugar and salt in medium size bowl
2. Cut in butter until everything is like a really coarse sand and press into the bottom of an ungreased 8x8 inch pan
3. Bake at 375 for 10-12 minutes or until lightly browned
4. Combine butterscotch morsels, corn syrup, butter, water, and salt in the top of a double boiler
5. Cook over boiling water until all is melted and the mixture is smooth - stir in walnuts
6. Spread butterscotch mixture evenly over the cookie base
7. Bake 8-10 minutes until bubbly and brown on the edges
8. Let cool and cut into 2 x 1 inch bars

Black Velvet

Makes 1

Guinness and champagne - one of my favorite ways to drink Guinness. But for God's sake there's no need for expensive champagne.

Ingredients

• Guinness
• Champagne

Directions

1. Fill glass half way with the beer, then slowly add champagne and serve

Pizza Eggs

Serves 2-3

Forget about eating cold pizza...Pizza Eggs RULE!

Ingredients

• 2-3 slices thin crust pizza - sliced into small thin strips (enough to make about 2 cups)
• 3 eggs, beaten
• 1 tablespoon butter
• 1/3 cup shredded Monterey Jack cheese

Directions

1. Preheat broiler
2. Put pizza strips into a non-stick oven proof pan and cook over medium heat until they get hot and crisp again
3. Remove pizza from pan and set aside
4. Put butter in pan, let it melt all around and then add the eggs
5. Stir briefly, then add back in the pizza slices
6. Now cook like basic scrambled eggs until almost done, top with cheese while still in the pan, and place under broiler
7. Let cheese melt, then remove and eat - and use some hot sauce...trust me

Manedict

Serves 1

I love traditional the traditional eggs benedict, but sometimes you just want more. And this...is more. But just because it's called a MANedict, doesn't mean women can't have it - they can, and should.

Btw, if you don't want to deal with poaching eggs, it works great with simple fried eggs too.

Ingredients

• 2 eggs
• 1 bagel, toasted or grilled
• about 4 ounces leftover steak - thinly sliced
• 1/2 cup beef gravy
• 2 tablespoons Worcestershire sauce
• 2 small handfuls French fries, cooked and crispy

Directions

1. Poach eggs
2. While they cook, heat steak in a small non-stick pan
3. Build from the bottom up like this: bagel, steak, egg, fries, gravy
4. Who's the man...or woMAN now?

Smokey Bacon Guacamole

Makes about 2 cups

Really - you're not doubting this are you?

Ingredients

• 3 avocados - make them ripe please
• 1/2 cup chunky red salsa
• 1/3 - 1/2 pound bacon, cooked crisp and crumbled
• 1/2 - 1 chipotle pepper, minced fine
• Juice of 1/2 lime

Directions

1. Spoon out avocado flesh and put in a bowl
2. Mash a bit with the back of a fork - but not too much
3. Add salsa, bacon, chipotle pepper and lime juice
4. Mix well and serve

Mashed Potato & Stuffing Tacos

Makes 4

The only word for what started out as a simple Mashed Potato Taco is legendary...

And if it's not Thanksgiving, a box of Stove Top works beautifully...no really.

Ingredients

• 4 corn tortillas
• 2 tablespoons sour cream
• 3/4 cup leftover mashed potatoes
• 1/3 cup leftover stuffing
• Hot sauce, about 4 teaspoons
• 6 pieces of bacon, cooked until crispy and then crumbled
• 4 handfuls of potato chips - preferably the extra crispy kettle kind

Directions

1. Heat the tortillas in a non-stick skillet on both sides until just beginning to get a little color in spots
2. Warm up potatoes & stuffing - small pot on the stove...microwave...in your pocket - it's up to you
3. Spread some sour cream onto each tortilla
4. Add some of the mashed potato then stuffing
5. Drizzle with the hot sauce, add crumbled bacon and then take a handful of the potato chips and crunch them over the top of each taco
6. Fold in half and eat...you can thank me later

Raspberry & Cream Cheese Won Tons

Makes 24

Amazingly good and easy - but also amazingly hot. Let them cool down.

Ingredients

• 8 ounces cream cheese
• 2 tablespoons raspberry jam
• 24 round won ton wrappers
• powdered sugar

Directions

1. Mix cream cheese & jam in bowl well, then put in fridge for about 20 minutes
2. Preheat oven to 400
3. Put about 2 teaspoons of the mix in the center of each wrapper
4. Dip your finger into a little water, then lightly moisten the edges of each wrapper, fold in half - try to remove as much air as possibleSeal tightly and place won tons on baking sheet
5. Bake until they start to brown - about 15 to 20 minutes and remove from oven
6. Let cool a bit, then dust lightly with powdered sugar, and serve alone or with ice cream

Chicken Noodle Soup

Makes about 12 servings

Chicken soup - the healer of all things bad. And if it isn't - is sure is still damn good...

Ingredients

• 1 whole raw chicken (with bones & skin for flavor) cut into it's parts

• 3 celery stalks, cut into 2 inch pieces

• 1 large onion, cut into big pieces

• 2 carrots, cut into big pieces

• 3-4 stems of thyme (or about 1 teaspoon dried)

• 3 ounces 'fine' egg noodles

• Chicken broth/stock, optional

Directions

1. Put chicken in a large pot, cover with water and bring to a boil

2. After about 20 minutes, skim off the icky foam that floats to the top

3. Turn down to a simmer and cover

4. After 60 minutes, add the veggies and the thyme - put the lid on and simmer for another 30 minutes

5. Remove from heat and strain - putting the liquid and the vegetables back into the pot

6. Separate the chicken from the bones & skin, cut or shred into bite sized pieces and put in with the broth

7. Bring the broth back to a simmer, add in the egg noodles then cover and cook until noodles are done - about 15 minutes

8. And because I always seem to run out of broth before the 'stuff', I add another 2 to 4 cups chicken broth to bulk it up a bit

Glazed Corned Beef

Serves 6 to 8

I love a corned beef and this one is simple & delicious. But make sure to save some for sandwiches the next day...

• 1 corned beef - about 4 pounds, the kind from the supermarket with the little packet of spices included

• 1/2 cup apricot jam

• 1/4 cup grainy mustard

• 2 tablespoons soy

Directions

1. Put corned beef in a large pot and cover with water - hang on to the spice pack

2. Bring to a boil, skim off any foam that floats to the top, add the spices from the packet, then turn down to a simmer and cover - cook for approx 2.5 hours or until tender

3. Mix jam, mustard, soy - set aside

4. Heat over to 400

5. Remove corned beef from pot, drain and place on a baking sheet lined with foil

6. Baste with the mustard glaze and cook another 30 minutes (adding more glaze occasionally) until you can push a fork into it really easily

7. Slice and enjoy

Corned Beef Balls

Makes about 16

I didn't even know corned beef had...oh never mind. These little one biters are perfect for an appetizer, after school or late night corned beef snack.

Ingredients

• 3/4 cup corned beef, cooked and chopped fine
• 1/4 cup mashed potatoes
• 1/4 cup honey mustard
• 1 egg, beaten
• 3/4 cup bread crumbs, Panko if you have them (crispier Japanese style bread crumbs) or regular
• Kosher salt & freshly ground pepper

Directions

1. Preheat oven to 400
2. Mix corned beef with mashed potatoes, 1 tablespoon of the mustard and season with salt & pepper - mix well
3. Shape into one inch balls
4. Dip into beaten egg, then roll in bread crumbs to cover well
5. Place on a baking sheet and bake about 35 minutes or until golden and crispy
6. Serve with extra mustard for dipping

Corned Beef Pockets

Makes 8

Simple little cheesy, corned-beefy pockets of fun. And who doesn't like a pocket of fun?

Ingredients

• One 16-ounce tube large-sized refrigerator biscuits
• 1/4 grainy mustard
• 2/3 to 1 cup corned beef, chopped or shredded
• 1/3 cup shredded Swiss cheese

Directions

1. Preheat oven to 350
2. Lightly grease a baking sheet, remove biscuits from the package and flatten each into a 4-inch circle
3. Spread about a teaspoon of the mustard in the center of each biscuit
4. Top with some of the corned beef, then cheese and fold the biscuit over into a half moon - pinch the edges tight to seal
5. Pierce each biscuit top 2 or 3 times with the point of a small knife and place on the baking sheet - bake about 25 minutes or until golden brown

Shamrock Shake (for Adults)

Makes one

Could this possibly require a description? It's green, minty, a little chocolaty and delicious. To make a kid version, just leave out the last ingredient.

Ingredients

• Mint chocolate chip ice cream
• Milk
• Irish whiskey, to taste

Directions

1. Take ice cream out of the fridge to soften slightly about 10 minutes before you make this
2. Put 3 big scoops of the ice cream in a blender, and add 1/3 cup milk
3. Start to blend, and add milk as necessary until it's blending nicely, but still very thick - in fact way too thick to pour
4. Then add about a 1/4 cup of the whiskey - blend some more
5. Get it to the perfect thick/pouring point and put in a glass
6. Enjoy

BBQ Chicken Pizza

Makes one 12 inch pizza

One of the best reasons to buy a deli-roasted chicken.

Ingredients

• 2 cups cooked shredded chicken, about 8 ounces
• 1/3 cup BBQ sauce, approximately
• 1 pre-baked pizza crust, like a Boboli
• 10 - 12 pieces Ready Bacon, cooked and crispy (can there be too much bacon?)
• 1 cup - shredded mozzarella
• 2 tablespoons cilantro, chopped

Directions

1. Preheat oven to 425
2. Mix cooked chicken with BBQ sauce and spread over crust
3. Crumble bacon evenly over the chicken and top with the mozzarella
4. Bake 12-14 minutes or until the top starts to get brown & bubbly and it looks like a beautiful, cooked pizza
5. Remove from oven and sprinkle with chopped cilantro

Steak & Mashed Potato Quesadillas

Makes 2 quesadillas

I love steak and mashed potatoes...so why not throw them together in a quesadilla?

Ingredients

• 1 red onion, peeled and cut into 1/2 inch circles
• Olive oil
• Four 8-inch flour tortillas
• Kosher salt & fresh ground pepper
• 1 cup smoked Gouda cheese, shredded
• 1 cup mashed potatoes
• 2 cups (about 10 ounces)
• leftover cooked steak, very thinly sliced

Directions

1. Preheat grill to medium
2. Lightly oil onion slices, season with salt & pepper and put on grill
3. Cook until they soften, turning once and have good grill marks, remove and chop roughly - then turn grill down to low
4. On top of 2 of the tortillas put the following - 1/4 of the cheese, 1/2 the potatoes, 1/2 the steak, 1/2 the onions, the rest of the cheese and the remaining tortilla
5. Carefully put quesadillas on the grill and cook until cheese begins to melt and grill marks develop - flip over
6. Grill second side until the insides are warm and the tortillas are crispy
7. Remove, cut into wedges and serve