1 c lukewarm water

1 1/4 tsp active dry yeast

2 1/2 c flour

1 tsp salt

2 c Meat Sauce

1/2 lb mozzarella cheese, cut into 1/2 inch cubes

1 large egg, lightly beaten.

1. Combine the water and yeast; let stand 5 minutes. Add flour and salt and mix on dough speed until dough is smooth, about 5 minutes. Grease a large bowl with oilive oil, transfer the dough to the bowl and let rise, covered, for 1 1/2 hours.

2. Preheat the oven to 375. Cook the meat sauce in skillet until reduced to 1 1/2 cups, about 10 minutes. Let cool.

3. Punch down the risen dough and transfer to a lightly-floured work surface. Using a rolling pin, roll out to a 12 x 16 inch rectangle. Scatter the cheese on top, leaving a 1 1/2 inch border. Spoon the meat sauce over the cheese. Brush the border with some of the beaten egg and roll the dough up loosely, beginning at the short end. Transfer to a parchment paper lined baking sheet, brush with more egg, and cut 3 vents on top. Bake until golden-brown, about 40 minutes.

Sponge:

1 c lukewarm water (110 – 115 degrees)

1 envelope dry active yeast, divided

1 c all purpose flour, divided

Dough

1 1/2 c lukewarm water

2 tsp sea salt

1 envelope dry active yeast

6 c all purpose flour

Olive oil

Cornmeal

Sauces and toppings

Sponge: Place 1 c water in large bowl of mixer. Sprinkle 1 tsp yeast and 1/4 tsp flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth; scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature overnight (about 12 hours; sponge will look bubbly).

Dough: Add 1 1/2 c water, 2 tsp salt, 1 envelope yeast, and reserved remaining yeast to spong, then add 6 c flour, 1 cup at a time, beating with dough hook to blend after each addition. Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occassionally, about 5 minutes. If dough is very sticky, beat in more flour, a quarter cup at a time. Scrape dough onto floured surface; knead into smooth ball.

Brush inside of large bowl with oil. Add dough; turn to coat with oil. Cover bowl with plastic wrap, chill 6 hours, kneading dough down when doubled (after 2 hours).

About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out onto floured surface. Knead gently. Shape into 16 inch log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 – 1 1/4 hours.

Preheat oven to 500 for 45 minutes. Working with 1 dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-inch round.

Sprinkle large baking sheet with cornmeal. Place dough round on cornmeal; brush lightly with oil. Top as desired and place into oven.

Bake pizza until sauce is bubbling and crust is crisp and brown, about 14 minutes.

1 1/4 c semisweet chocolate pieces

1/4 tsp pumpkin pie spice

1/4 tsp vanilla

1/2 c whipping cream

3/4 c chopped gingersnaps (about 10 cookies)

1/3 c finely crushed gingersnaps (about 7 cookies) and/or 1/4 c unsweetened cocoa powder

1. In medium bowl, combine chocolate pieces, pumpkin pie spice, and vanilla.

2. In medium microwave-safe bowl, place wihpping cream. Microwave on 100% power for 70 seconds or until boiling. Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1.5 to 2 hours or until firm but soft enough to form into balls.

3. Place crushed gingersnaps and/or cocoa powder into small bowls. Using a small spoon, scoop 1 tbsp portions of truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, covered, in refrigerator, up to 3 days.

Makes 20 to 25 truffles.

3/4 c butter

3/4 c granulated sugar

1/4 c milk

1 egg, lightly beaten

1 c chopped pecans, toasted

1 c graham cracker crumbs

12 graham cracker rectangles

1 tbsp butter, softened

1/2 c powdered sugar

2 to 3 tbsp milk

1. For filling: in medium saucepan, combine 3/4 c butter, granulated sugar, 1/4 c milk, and egg. Stirring constantly, cook over medium heat until mixture comes to full boil. Remove from heat. Stir in pecans and crumbs. Cool 30 minutes.

2. Meanwhile, place 6 of the graham crackers rectangles, side by side, on foil-lined baking sheet to make rectangle about 10×7 inches in size. Spoon filling in small mounds onto graham cracker rectangles. Carefully spread to an even layer being careful not to move crackers. Place remaining cracker rectangles on top to match up with bottom rectangles. Lightly cover bars with plastic wrap. Chill in the refrigerator at least 4 hours. Cut into bars.

3. In small bowl, beat 1 tablespoon butter with whisk or electric mixer until smooth. Gradually whisk in powdered sugar until smooth. Gradually whisk in powdered sugar and enough milk to make a thick drizzling consistency. Drizzle over bars. Let stand until set.

Makes 24 bars

This was deeeeeee-licious and well-seasoned.

2 tbsp EVOO

1 lb lean ground beef

1/2 sweet onion, finely chopped

1 clove garlic, finely chopped

1 tbsp chili powder

1 tsp ground cumin

1 15-oz can black beans

1 15-oz can pinto beans

1 10-oz can tomatoes with green chiles

Salt and pepper

1/2 c chopped cilantro

12 oz pepper jack cheese, shredded

1 bag corn chips, like Fritos

1. In a dutch oven, heat the EVOO over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.

2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of the 4 bowls. Top with the chili and serve.

They aren’t kidding when they say to only put 5 cookies per sheet — they really spread out. Also, you could substitute ice cream for the fluff. OR USE BOTH!

1 stick unsalted butter at room temperature

3/4 c packed dark brown sugar

1 large egg

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1 c plus 2 tbsp flour

1 c chocolate chips

10 tbsp marshmallow fluff

1. Preheat the oven to 350. Line 2 large cookie sheets with parchment paper or nonstick baking liners. Using a mixer, cream the butter and brown sugar until fluffy, about 5 minutes. Beat in the egg. Mix in the salt, baking powder, and baking soda at low speed, then mix in the vanilla and flour. Stir in the chocolate chips.

2. Drop 10 rounded tablespoonfuls of dough onto the prepared cookie sheets. Bake the cookies until golden at the edges and slightly soft in the center, about 12 minutes. Transfer the cookie sheets to racks to cool completely.

3. Sandwich the cookies with 2 tbsp marshmallow each.

1 head cauliflower, cut into florets

1 lb whole wheat pasta

2 tbsp butter

1/4 c flour

1 1/2 c milk

1 c chicken broth

2 c shredded sharp cheddar cheese

1 tbsp Dijon mustard

1. Bring a large pot of water to a boil, salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Transfer the florets to a large bowl. In the same boiling water, cook the pasta until al dente, then drain in a colander. Add the pasta to the cauliflower.

2. While the pasta is cooking, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper. Stir the cheese sauce into the pasta and cauliflower.

1 lb elbow macaroni

1 red bell pepper, finely chopped

1 rib celery, finely chopped

4 scallions, sliced thin

2 tbsp cider vinegar

1 tsp hot sauce

1 tsp chili powder

1/8 tsp garlic powder

Pinch cayenne pepper

1 c mayonnaise

1/2 c barbecue sauce

Pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.

2. Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. If salad becomes dry, stir in a few tbsp of warm water to bring back creamy texture. This salad can be covered and refrigerated for up to 2 days — check seasonings before serving.

3/4 c pine nuts

2 medium garlic cloves, unpeeled

1 lb farfalle (bow tie) pasta

1/4 c plus 1 tbsp EVOO

3 c packed fresh basil leaves

1 c packed baby spinach

1/2 tsp freshly ground black pepper

2 tbsp juice from 1 lemon

1 1/2 oz Parmesan cheese, finely grated, plus extra for serving

6 tbsp mayonnaise

1 pint cherry tomatoes, quartered, or grape tomatoes, halved (optional)

1. Bring 4 quarts water to rolling boil in large pot. Toast pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.

2. When water is boiling, add garlic and let cook 1 minute. Remove garlic with slotted spoon and rinse under cold water to stop cooking; set aside to cool. Add 1 tbsp salt and pasta to water, stir to separate, and cook until tender. Reserve 1/4 c cooking water, drain pasta, toss with 1 tbsp oil, spread in single layer on rimmed baking sheet and cool to room temperature, about 30 minutes.

3. When garlic is cool, peel and mince or press. Place 1/4 c nuts, garlic, basil, spinach, pepper, lemon juice, remaining 1/4 c oil, and 1 tsp salt in bowl of food processor and process until smooth, scraping side of bowl as needed. Add cheese and mayonnaise and process until thoroughly combined. Transfer mixture to large serving bowl. Cover and refrigerate until ready to assemble salad.

4. When pasta is cool, toss with pesto, adding reserved pasta water, 1 tbsp at a time, until pesto evenly coats pasta. Fold in remaining 1/2 c nuts and tomatoes. Serve.

2 tsp olive oil

1 c chopped onion

1 1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp ground cinnamon

3 garlic cloves, minced

1 c bottled salsa

1/3 c golden raisins

1/4 slivered almonds, toasted

1/4 c chopped fresh cilantro

1. Place chicken in a food processor; pulse until ground.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Yield: 4 servings.