Potato Salad

3.5 lbs russet potatoes, peeled, quartered, starting in cold salted water, bring to a boil, reduce heat to a simmer and cook about 10-15 minutes or until tender; when cooled, large   dice.
4 hard boiled eggs, small dice

 Dressing:
1 cup mayonnaise (8 oz)
2 Tablespoons apple cider vinegar
2 Tablespoons sugar
1 teaspoon thyme
3 Tablespoons sweet pickle relish
3 Tablespoons roasted red pepper

Optional garnish:
paprika
hard boiled egg

Gnocchi with Chicken, Mushrooms, and Spinach in a White Sauce

2 Tablespoons butter
2 Tablespoons flour
1 1/2 cup whole milk
1 cup chicken bone broth
1/4 teaspoon nutmeg
4 cloves minced garlic
salt and pepper to taste
8 oz thinly sliced baby bella mushrooms
meat from 1 rotisserie chicken
1 (17.5 oz) package gnocchi
2 cups baby spinach
1/2 cup grated parmesan

Preheat oven to 425.  In an oven-proof deep skillet or dutch oven, melt the butter over medium-low heat.  Whisk in flour until smooth and slightly browned (about 3 minutes).  Whisk in milk and bone broth.  Whisk and simmer 5 minutes until slightly thickened.  Whisk in nutmeg, garlic, salt, and pepper.

Stir in mushrooms, chicken, gnocchi, and spinach.  Sprinkle with parmesan and bake about 15-20 minutes, or until bubbly and the gnocchi is tender.

Chocolate Chocolate Chip Cookies

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup cocoa powder
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips


Cream butter and brown sugar for 5 minutes. Add eggs, one at a time, scraping down the bowl after each addition. Mix in vanilla. In a separate bowl, combine cocoa powder, flour, baking soda and salt. Add flour mixture to butter mixture until just combined, scraping down the bowl as needed. Incorporate chocolate chips evenly.  Refrigerate dough for one hour. Using a cookie scoop, scoop dough onto baking sheet lined with parchment paper. Bake in a preheated 350 degree oven for 9-10 minutes. Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely. Store in an airtight container.

These Chocolate Chocolate Chip Cookies are light, fluffly, and melt-in-your-mouth delicious.  Inspired by this recipe.  Thinking about trying white chocolate chips?  Macadamia nuts?

Roasted Plums

1 lb plums
1 1/2 Tablespoons brown sugar

Preheat oven to 425 degrees.  Halve the plums, discarding the pits.  Toss plums with brown sugar.  Place in a 9x13 glass dish (lined with parchment paper makes for easy cleanup).  Roast in oven 15-20 minutes until soft and juice is bubbling.

Serve with sweetened whipped cream, cream, creme fraiche, or even sour cream.  Serves 4

Jamie's Hashbrown Casserole

1 bag 32 oz frozen hash browns (thawed)
1 lb pork sausage, cooked
1 1/2 - 2 cups shredded cheddar cheese
1 10.5 oz can cream of chicken soup
1 cup water Salt and pepper to taste
(Can add cooked eggs if desired)

 Dump hashbrowns and sausage in crockpot. Put cheese on top. Pour soup and water on top and then mix together. Season to taste. Cook on high for 2-3 hours.

Empire Biscuits

For the shortbread:

Preheat oven to 350 degrees.

In a mixer with the paddle attachment, cream:

1/2 cup butter, room temperature
1/2 cup sugar

Mix in:

1 egg
1 teaspoon vanilla extract

In a seperate bowl, whisk together:

1 1/2 cups flour
1 teaspoon baking powder

Mix the flour and creamed mixture until just combined.  Knead in crumbs from the bottom of the bowl if necessary.  Shape into a disc, wrap in plastic wrap, chill 30 minutes.

On a floured surface, roll the dough to 1/8th inch.  Using a shot glass, cut out circles.  Bake for 8 minutes on a cookie sheet lined with parchment paper.

After the cookies have cooled, sandwich two together with a teaspoon of raspberry jam (heating the jam in the microwave for 15-30 seconds makes for easy spreading).

For glaze, wisk together:

1 cup powdered sugar
1/4 teaspoon almond flavoring
1 - 2 tablespoons hot water

Decorate cookies by topping with about 1 teaspoon of glaze and a piece (usually 1/4) of maraschino cherry.

This Empire Biscuit recipe makes about 10 cookies, but re-rolling the leftover dough will give more.  I have tripled this recipe with success.

French Toast

3 beaten eggs
3/4 cup milk
1 Tablespoon sugar
1/8 teaspoon cinnamon
1/4 teaspoon salt
10 slices dry white bread (toast it if necessary)

In a shallow bowl, beat first 5 ingredients.  Dip bread in egg mixture, coating both sides.  In a skillet cok bread on both sides in a small amount of hot butter over medium high heat till golden brown.  Add more butter as needed.

French Toast makes 5 servings.