Recipe Save: Sicilian Salad with Cherry Tomatoes, Capers and Olives

Origin:  Chopping Block
Total Preparation Time: 15 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 4-6


  • 1 head Boston lettuce, torn into bite-size pieces
  • 2 cups baby arugula
  • 1/4 small red onion, thinly sliced
  • 1/2 pint cherry or grape tomatoes, halved
  • 1/4 cup brine-cured black olives such as kalamata, pitted
  • 1 tablespoon capers, drained and rinsed
  • Extra virgin olive oil to taste
  • Red wine vinegar to taste
  • Salt and pepper to taste


  1. In a large salad bowl, toss together the lettuce, arugula, onion, tomatoes, olives and capers.
  2. Dress with the olive oil and vinegar to taste. Season with salt and pepper to taste, and serve.

Recipe Save: Tomato and Fresh Basil Bruschetta

Origin:  Chopping Block
Total Preparation Time: 20 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 4-6


  • 1/2 baguette, cut into 1/2-inch slices on the bias
  • 2 tablespoons garlic grapeseed oil or garlic infused olive oil
  • 4 roma tomatoes, seeded and cut into small dice
  • 1/4 cup red onion, minced
  • 2 tablespoons fresh basil, chiffonade
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste


  1. Heat a grill pan over medium heat.  Brush the sliced bread with the garlic grapeseed oil, and grill for 2 to 3 minutes on each side or until lightly toasted.  Transfer to a platter.
  2. In a medium-size bowl mix together the tomatoes, onions, basil, lemon juice, red wine vinegar, garlic and olive oil. Season with salt and pepper to taste, and adjust with any additional acid or oil.
  3. Spoon the tomato topping on to the grilled bread, and serve immediately.

Recipe Save: Cut Out Sugar Cookies

Origin:  Internet
Total Preparation Time: 2 hours (includes chilling)
Actual Cooking Time: 4 hours (includes cooling)
Number of Servings: 12-20 cookies (depending on size of cookies)


  • 3/4 cup butter, slightly softened to room temp
  • 3/4 cup granulated sugar
  • 1 egg, at room temperature
  • 2 t vanilla extract
  • 1/4 t almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 t baking powder
  • 2/4 t salt


  1. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth (about 1 minute).
  2. Add the sugar and beat on high speed until light and fluffy (about 3-4 minutes).
  3. Scrape down the sides and bottom of the bowl, as needed.  Add the egg, vanilla and almond extract and beat on high until fully combined (about 2 minutes).
  4. Scrape down the sides and bottom of the bowl, as needed.
  5. Whisk the flour, baking powder and salt together in a medium bowl.
  6. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined.
  7. Add the rest of the flour and continue mixing until just combine.  If the dough still seems too soft, you can add 1 T more flour until it is a better consistency for rolling.
  8. Divide the dough into 2 equal parts.  Roll each portion out onto a piece of parchment to about 1/3 thickness.  Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 2 days.  Chilling is mandatory.  If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  9. Once chilled, preheat oven to 350.
  10. Line 2-3 large baking sheets with parchment paper or a silicone baking mat.
  11. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes.
  12. Transfer the cut cookie dough to the prepared baking sheet.
  13. Re-roll the remaining dough and continue cutting until all is used.
  14. Before baking, you can apply sprinkles.  Skip this step if you are planning to ice or frost the cookies.
  15. Bake for 8-11 minutes, until very lightly colored on top and around the edges; rotate the baking sheet halfway through bake time.
  16. Allow to cool on baking sheet for 5 minutes and then move to a wire cooling rack to cool completely before icing.
  17. Make the icing and decorate the cooled cookies however you’d like.

Baker’s notes:

  • Unfrosted cookies freeze well up to 3 months.  Thaw overnight in the refrigerator.  Frosted cookies do not freeze well.
  • You can freeze the cookie dough for up to 3 months.  Allow to thaw overnight in the refrigerator and then allow to come to room temperature for about 1 hour.  Then roll and continue with the recipe as directed.
  • Room temperature egg is preferred to be easily dispersed in the cookie dough.  Rule of thumb:  always use room temp egg if recipe calls for butter at room temp or melted.

Recipe Save: Shredded Beef

Origin:  Modified from internet
Total Preparation Time: 5-10 minutes
Actual Cooking Time: 4-8 hours
Number of Servings: 6-8


  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth (I use bouillon)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Montreal Steak Seasoning


  1. Place roast beef into slow cooker.
  2. Add beef broth.
  3. Pour Worcestershire sauce over the top of roast and sprinkle with Montreal Steak Seasoning.
  4. Cook roast in slow cooker for 4 hours on High setting or 6-8 hours on Low.
  5. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish.
  6. Break apart lightly with two forks and then add back to the gravy in the slow cooker set on warm for another hour.
  7. Serve on buns, bread, flatbread or however you so desire.

Recipe Save: Italian Butter Noodles

Origin:  Internet
Total Preparation Time: 10 minutes
Actual Cooking Time: 10 minutes
Number of Servings: 4


  • 1/2 pound egg noodles
  • 3 Tbsp butter
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp dried parsley
  • Salt and pepper to taste


  1. Heat 2 quarts of water with 1 Tbsp kosher salt in a large pot on high heat until boiling.
  2. Add the egg noodles. Cook for 5-10 minutes.
  3. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
  4. Place the drained hot noodles in a bowl or back into the empty pot.
  5. Add the butter and Parmesan and stir until the butter has melted.
  6. Stir in a tablespoon or two of the pasta cooking water.
  7. Stir in the dried parsley.
  8. Add salt and freshly ground black pepper to taste.

Recipe Save: Corned Beef & Cabbage

Origin:  Modified from internet
Total Preparation Time: 20 minutes
Actual Cooking Time: 9 hours
Number of Servings: 4


  • 4 large carrots, peeled and cut into 2-3 inch long log-shaped pieces
  • 8 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 1 (4 pound) corned beef brisket with spice packet
  • 6 ounces beer
  • 1/2 head cabbage, coarsely chopped


  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker.
  2. pour in the water, and place the brisket on top of the vegetables.
  3. Pour the beer over the brisket.
  4. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  5. Cook the brisket for about 8 hours.
  6. An hour before serving, stir in the cabbage and cook for 1 more hour.

Recipe Save: Caprese Salad

Origin:  Modified from Internet Recipe
Total Preparation Time: 20 minutes
Number of Servings: 5


  • 2 packages of cherry or grape tomatoes (cut in half)
  • 2 packages of fresh mozzarella pearls (8 oz. each)
  • 1 T dried basil
  • 3/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 Tbsp olive oil
  • 2 1/2 tsp apple cider vinegar


  1. In a large bowl, whisk together oil, vinegar, salt, pepper, garlic powder and basil.
  2. Add tomatoes and mozzarella pearls and toss.
  3. Season with additional salt & pepper to taste.  Serve.

Recipe Save: Creamy Bacon Spinach Pesto Pasta

Origin:  Modified recipe found online
Total Preparation Time: 5 minutes
Actual Cooking Time: 20-30 minutes
Number of Servings: 6


  • 6 bacon strips
  • 4 garlic cloves
  • 5 ounces spinach (1 bag)
  • 5 cups milk
  • 1 teaspoons salt
  • ½ teaspoon pepper
  • 1 pound whole wheat fettuccine
  • ½ cup pesto
  • 1 cup shredded Parmesan


  1. In a large pot or dutch oven over medium-high heat, cook the bacon until crispy.
  2. Remove bacon pieces.
  3. Toss garlic in rendered bacon grease and cook until softened.
  4. Add spinach and cook until wilted.
  5. Add milk, salt and pepper and bring to boil.
  6. Add fettuccine into boiling mixture and cover.
  7. Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes).
  8. Mix back in the bacon. Stir in the pesto and Parmesan.

Recipe Save: Clove and Spice Ham Glaze

Origin:  All Recipes
Total Preparation Time: 5 minutes
Actual Cooking Time: 5 minutes
Number of Servings: Enough for 16 servings of ham


  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger


  1. Mix brown sugar, honey, brown mustard, cloves, and ginger together in a small sauce pan.
  2. Heat over medium heat until sugar is dissolved, 2-5 minutes.

Recipe Save: Chicken Broccoli and Rice Casserole

Origin:  Modified from
Total Preparation Time: 10 minutes
Actual Cooking Time: 35 minutes
Number of Servings: 4

Ingredients for filling:

  • 1 can cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 t worcestershire sauce
  • 2.5 t fresh lemon juice
  • 1/2 t dried poultry seasoning
  • 1/2 t salt
  • 1/2 t pepper
  • 1-2 cups shredded chicken
  • 1.5 cups frozen broccoli pieces
  • 1.5 cups cooked rice

Ingredients for topping:

  • 1 cup shredded cheddar cheese
  • 1 sleeve of snack crackers (like Ritz)
  • 1/3 cup butter, melted


  1. Preheat oven to 350 degrees. Spray a 2 quart or 8X8 inch baking dish with nonstick cooking spray.
  2. In a large mixing bowl, mix the first 8 filling ingredients until evenly combined. Add the chicken, broccoli and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
  3. Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together crushed crackers and butter. Sprinkle evenly over cheese layer. Bake in preheated oven 30-35 minutes or until casserole is heated through and the topping is golden brown.

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