Creamy Bow Tie Pasta

I like all the ingredients to this recipe, but still, it was bland. My default guess to make it better is always to add more garlic, maybe a few more red pepper flakes. Also, this is a little thing, but, it has such weird measurements for ingredients so it was a bit annoying to get so many spoons dirty. 

• 1 cup uncooked bow tie pasta
• 1 1/2 tsp butter
• 2 1/4 tsp olive oil
• 1 1/2 tsp all-purpose flour
• 1/2 tsp minced garlic
• dash salt
• dash dried basil
• dash crushed red pepper flakes
• 3 Tbsp milk
• 2 Tbsp chicken broth
• 1 Tbsp water
• 2 Tbsp shredded Parmesan
• 1 Tbsp sour cream

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic, and seasonings until blended. Gradually add the milk, broth, and water. Bring to a boil; cool and stir for 2 minutes or until slightly thickened.

Remove from heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

Serves 2

Total Time: 25 minutes

Recipe from Taste of Home

Caesar Salad - BHG

I love a good Caesar salad, but let's face it: there are a LOT of different styles of them. I'm partial to the creamy ones but this was a bit lighter. I also felt like the dressing was bland. Could have used some umph. Not mad, just not my favorite. 

• 4 cloves of garlic, divided
• 3 anchovy fillets
• 3 Tbsp lemon juice
• 3 Tbsp olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1 hard-boiled egg yolk
• 10 cups torn romaine (I used 5 heads)
• 2 cups garlic Parmesan croutons
• 1/4 cup grated Parmesan cheese
• 1 Tbsp freshly ground black pepper

For dressing, in a blender or food processor combine 3 garlic cloves, the anchovy fillets, and lemon juice. Cover and blend or process until mixture is nearly smooth, stopping scape down the sides as needed. Add oil, mustard, Worcestershire sauce, and cooked egg yolk. Cover and blend or process until smooth. Cover surface with plastic wrap; chill for 2-24 hours. 

Cut remaining garlic clove in half. To serve, rub inside of a wooden salad bowl with cut edges of the garlic; discard the clove. Add romaine and croutons to bowl. Pour dressing over salad; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. Sprinkle pepper over salad.

Serves 6 (side-dish size)

Total Time 15 minutes plus dressing chilling

Recipe from Better Homes and Gardens New Cook Book

Peanut Butter Lasagna

Considering the name of this contains the words "peanut butter," you'd think it would have a stronger peanut butter flavor. I'd call it more chocolate lasagna with a peanut butter twist. No matter what you call it, it was still good. Oftentimes with peanut butter things it can come out very rich, but this was light enough. It also holds its shape well when you cut it, which is nice for serving. 

• 20 Oreo cookies, divided
• 2 Tbsp butter, softened
• 8 oz cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups confectioners sugar, divided
• 16 oz Cool Whip, divided
• 15 miniature peanut butter cups, chopped
• 1 cup 2% milk
• 3.9 oz instant chocolate fudge pudding mix

By hand or using a food processor, crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish. In a large bowl, beat the cream cheese, peanut butter, and 1 cup confectioners sugar until smooth. Fold in half the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another bowl, beat the milk, pudding mix, and remaining 1/2 cup confectioners sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Serves 16

Total Time: 20 minutes plus chilling

Recipe from Taste of Home

Roasted Brussels Sprouts with Caramelized Pancetta

This was ok for something a little different, but I don't think I'll be making it again. The chiles were really tough and I felt like I just ate around them. They didn't seem to add much. I expected the sauce of the brown sugar and pancetta to be thicker, but it sort of just made things soupy.

• 1 1/2 lb shredded brussels sprouts, about 9 cups
• 1/2 cup extra virgin olive oil
• 3 large garlic cloves, minced
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 4 dried ancho or guajillo chiles (1/2 oz each), stemmed, seeded, and cut into thin strips or rings
• 12 oz pancetta, cut into small cubes
• 6 Tbsp packed light brown sugar or piloncillo (Mexican brown sugar)
• 1 1/2 tsp finely chopped fresh thyme

Preheat oven to 400 degrees. Toss together brussels sprouts, olive oil, garlic, salt, and pepper on a large rimmed baking sheet. Bake in preheated oven until brussels sprouts are slightly browned, 10-12 minutes. Add chiles to baking sheet; toss with brussels sprouts using tongs. Continue baking until chiles are fragrant and crisp, 5-6 minutes longer.

Meanwhile, place pancetta and brown sugar in a large saucepan over medium-high heat. Cook, stirring often, until pancetta is cooked through and fat has rendered, 5-6 minutes. Transfer the mixture to a large baking sheet; let cool about 3 minutes. Stir in chopped thyme.

Transfer brussels sprouts mixture to a large serving bowl. Add pancetta mixture; toss to combine well. Serve warm or at room temperature. 

NOTES: We bought a large bag of brussels sprouts and used the slicing blade on our food processor to get the shredded consistency.

Serves 8

Prep Time: 20 minutes
Total Time: 35 minutes

Recipe from People magazine

Artichoke Mushroom Cream Sauce

Doug and I made this for farfalle pasta with a little Tyson grilled and ready strips on the top. It was very flavorful and simple to make. And yes, I seem to be expanding my mushroom palate even more lately. I know. Be proud. :-) 

• 4 Tbsp butter
• 1 1/3 cup (about 3 oz) mushrooms, chopped
• 1 cup dry white wine or sherry
• 1 cup sour cream
• 1 cup chicken broth
• 3-4 oz artichoke hearts, either frozen and defrosted or marinated in water
• 3 tsp capers
• dash of garlic powder, salt, and pepper to taste

Melt butter over medium heat in a saucepan. Sauté mushrooms in butter until soft. Add wine and stir. Add broth, sour cream, and artichokes. Reduce by half (until the sauce coats the back of the spoon). Remove from heat and add capers. Season to taste.

NOTES: Doug and I ended up not adding any garlic (gasp!), salt, or pepper and it tasted great. If you decide to use this over meat like chicken or veal, you may want to sauté the meat in the pan first, remove it, and then cook the sauce in the same pan. It will help incorporate all the meat bits.

Also, apologies, I didn't really pay attention to how long this recipe takes so I'm gonna make some estimates below. 

Serves 2 (with 12 oz of farfalle pasta)

Total Time: 15 minutes

Recipe from the kitchen of Mom and Dad!

Slow-Cooked Lemon Chicken Orzo

You know me: I like lemon. However, I have to say the zest is another thing altogether. I would definitely leave the zest out of this one. Maybe even the lemon pepper. It made it inedible to me, but Doug didn't mind it. So zest at your own peril. 

• 2 Tbsp canola oil
• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups chicken stock
• 2 tsp Greek seasoning
• 1/2 tsp garlic powder
• 1 cup uncooked orzo pasta
• 1/3 cup chopped pitted Greek olives
• 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
• 2 cups fresh baby spinach
• 1/2 cup crumbled garlic and herb feta cheese
• 1 medium lemon, zested and juiced
• 1 Tbsp snipped fresh dill
• 1 tsp lemon pepper seasoning, optional

In a large skillet, heat the oil over medium-high heat. Brown chicken in batches. Transfer to a 4-qt slow cooker. Add stock, Greek seasoning, and garlic powder to skillet, scraping up any brown bits from pan; add to slow cooker. Cover and cook on high for 1 1/2 hours.

Stir orzo, olives, and tomatoes into the slow cooker; making sure orzo is submerged in liquid. Cover and cook on high until orzo is tender and liquid is absorbed, about 30 minutes. Add fresh spinach, feta cheese, lemon juice and zest, dill, and if desired, lemon pepper to slow cooker. Stir until spinach is wilted.

Serves 4

Prep Time: 20 minutes

Total Time: 2 hours

Recipe from Taste of Home

Baked Eggs with Avocado and Feta

This would be a fancy-looking breakfast dish for some, however it was a little bland to me. I think I would switch it up with something like everything bagel seasoning, or at the very least, some garlic or onion powder. I wouldn't be opposed to making it again with those modifications. 

• 4 eggs
• 1 avocado
• olive oil or non-stick spray for gratin dishes
• 2 Tbsp crumbled feta cheese
• salt and fresh ground black pepper to taste

Preheat the oven to 400 degrees. Break eggs into individual ramekins and let the eggs and avocado come to room temperature for 15 minutes. Meanwhile, put the gratin dishes on a baking sheet and heat them in the preheated oven for 10 minutes. 

After the eggs and avocado have come to room temperature, peel the avocado and cut each half into 6 slices. Remove gratin dishes from the oven and spray with olive oil or non-stick spray. Arrange the sliced avocados in each dish and very carefully tip two eggs into each dish.

Sprinkle with crumbled feta and season to taste with salt and pepper. Bake 12-15 minutes, until the whites are set and the egg yolks are done to your liking. Serve hot.

Serves 2

Prep Time: 25 minutes

Total Time: 40 minutes

Recipe from kalynskitchen.com

Goat Cheese & Fig Pinwheels

These were fairly simple to make, don't take a lot of time, and don't need weird ingredients. It's also a nice vegetarian recipe. They work great for appetizers or a little party treat.

• 1 sheet puff pastry, thawed if frozen
• 1/2 cup soft goat cheese, at room temperature
• 1/2 cup fig jam or preserves
• 1 Tbsp honey
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 cup chopped walnuts or pecans
• 1 egg, beaten

Thaw puff pastry in the refrigerator for several hours or at room temperature for about 30 minutes, until pliable but still cool. Preheat the oven to 375 degrees. On a lightly floured surface, roll out the puff pastry to remove creases and thin it slightly. Aim for a rectangle approximately 10x12 inches.

Using a spatula, spread an even layer of goat cheese over the puff pastry, leaving a 1/2 inch border on the long sides. Go all the way to the edges on the short sides. Spread the fig jam evenly over the goat cheese layer. Drizzle honey over fig layer and sprinkle thyme leaves. Add chopped nuts.

Roll the puff pastry tightly from one long side to the other, forming a log. Use a sharp knife to slice the log into approximately 20 evenly sized pinwheels.

Line a baking sheet with parchment paper or a silicone baking mat. Arrange the pinwheels on the prepared baking sheet and brush each with the beaten egg for a golden finish. Bake for 18-20 minutes, or until the puff pastry is golden brown and flaky. All pinwheels to cool slightly before serving. 

Serves 10

Prep Time: 10 minutes

Total Time: 30 minutes

Recipe from ourbalancedbowl.com

Grilled Rib Eye Steak with Roasted Bell Peppers

I think steak and I think juicy, flavorful and fancy. Yeah, not this. It had zero flavor at all. We will not be making this one again. In fact, we fed the leftovers to Mal (one of our dogs). 

• 2 medium red bell peppers
• 2 medium yellow bell peppers
• 1/3 cup plus 1 Tbsp extra-virgin olive oil, divided
• 1/4 cup chopped fresh oregano
• 2 Tbsp chopped fresh flat-leaf parsley
• 2 tsp grated lemon zest, plus 2 Tbsp fresh juice (from 1 large lemon)
• 1 garlic clove, finely chopped
• 2 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 (10-oz) rib eye steaks, about 1-inch thick

Preheat grill to high (450-500 degrees). Coat bell peppers with 1 Tbsp of oil. Place peppers on oiled grates; grill, uncovered, turning occasionally, until charred all over, 12-15 minutes. Transfer to a heatproof bowl, and cover with plastic wrap; set aside and let steam for 10 minutes.

Meanwhile, whisk together oregano, parsley, lemon zest, lemon juice, garlic, 3/4 tsp salt, 1/4 tsp black pepper, and 1/3 cup oil in a medium bowl.

Uncover bell peppers; remove and discard stems, seeds, and charred skins. Slice into 1-inch strips, and toss with oregano mixture until coated. Set aside, and let marinate while preparing steaks.

Place wire rack inside a large rimmed baking sheet; set aside. Pat steaks dry with paper towels; sprinkle both sides with remaining 1 1/2 tsp salt and 1/2 tsp black pepper. Place steaks on oiled grates; grill, uncovered, until a thermometer inserted into thickest portion registers between 130-135 degrees (medium-rare), about 4 minutes each side. Transfer to baking sheet; let rest for 5 minutes. Slice steak against the grain, and serve with bell peppers and remaining oregano sauce.

Serves 4

Prep Time: 40 minutes
Total Time: 1 hour, 5 minutes 

Recipe from People magazine

Copycat Steak Gorgonzola

This is Doug's favorite dish at Olive Garden. We don't go very often, less so since they got rid of the steak gorgonzola on their menu a while back. Doug lamented about it so I found this copycat recipe...and then Olive Garden brought it back! Doug said this was a pretty good homemade version though and he was very happy.

For those of you unfamiliar with gorgonzola cheese, it's in the bleu cheese family. So if you don't like bleu cheese, you won't like the topping. However, I ate this without the gorgonzola and it was pretty good just plain.

• 1 lb steak medallions
• 1 Tbsp balsamic vinegar
• salt
• pepper
• 1 lb fettuccine
• 1/4 lb unsalted butter
• 2 cups heavy cream
• 2 cups spinach
• 1/4 tsp nutmeg
• 1 cup Parmesan cheese
• 6 oz gorgonzola crumbles, divided
• 4 Tbsp balsamic glaze
• 1/4 cup sun-dried tomatoes, chopped

Salt and pepper both sides of the steak. Place the steaks in a zip top bag and add the balsamic vinegar. Seal and let the steak marinate for at least 30 minutes and up to 4 hours.

Heat a large nonstick skillet over medium heat. When hot, add the steak medallions. Cook until you reach your desired doneness. The time this takes will vary with how thick the steak pieces are. They will continue to cook as they are resting so stop just shy of how done you'd like them. Place steak on a plate and cover with aluminum foil to rest as you cook the remaining elements.

Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente. Drain the pasta and set it aside, reserving 1 cup of cooking liquid in case the sauce is too thick.

While pasta is cooking, combine the butter and cream in a large saucepan or wide skillet with tall edges. Heat over medium until the butter is melted into the cream. Turn the heat to medium low. Add the nutmeg and spinach to the cream and butter mixture. Cook until the spinach is wilted, approximately 5 minutes. Add the Parmesan cheese. Season with salt and pepper to taste.

Add the pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water to loosen the sauce. If too thin, let it cook a little longer.

Take the pasta off the heat. Add 4 oz gorgonzola cheese and toss to combine. Separate the pasta into bowls or plates. Top each with the steak medallions, balsamic glaze, sun-dried tomatoes, and additional gorgonzola for garnish.

Serves 4

Prep Time: 30 minutes

Total Time: 1 hour

Recipe from www.threeolivesbranch.com

Savory French Toast

A friend of mine posted about trying a savory French toast at a restaurant and it looked really good. Doug and I attempted to recreate it as best we could without a recipe. Not sure we were super successful as it was a lot of work that didn't taste super amazing. Suggestions definitely welcome because this is something I would love to refine and try again. Maybe garlic powder in the batter along with some melted butter?

• 4 slices thick bread, such as Texas toast
• 2 eggs
• 1/4 cup heavy cream
• salt to taste
• black pepper to taste
• 1 Tbsp grated Parmesan cheese
• hollandaise sauce mix, or from scratch
• parsley for garnish

Whisk together the eggs, cream, salt, pepper, and Parmesan in a shallow dish. Heat a skillet until water dripped on it immediately balls up and dissipates. Dip the bread into the egg mixture, coating both sides.

Cook the bread in the skillet until it is heated through and lightly browned on both sides. Remove to a plate, drizzle with hollandaise and garnish with parsley. Serve warm with bacon. 

Serves 2

Total Time: 10 minutes

Easy Two-Ingredient Banana Muffins with Cake Mix

I mean, the name says it all. This was super easy and doesn't call for much. The key is that you have very ripe bananas, that will make it sweeter. You can always customize this and add some nuts or chocolate chips if you wanted to. 

• 15.25 oz yellow cake mix
• 4 ripe bananas, mashed

Preheat oven to 350 degrees. Place mashed bananas in a large mixing bowl and stir in cake mix until well-blended.

Grease a muffin tin or use muffin liners and scoop batter equally into 12 cups. Bake for 15-18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Allow to cool and then remove from muffin tray.

Serves 12

Prep Time: 5 minutes

Total Time: 25 minutes

Recipe from www.meatloafandmelodrama.com

Cacio e Pepe Caesar Salad

I'm a fan of Caesar salads but I have rarely made one from scratch. I've gotten into a few recipes recently and most have been pretty good. Doug has really been on a black pepper kick with things so this was a great variation. The dressing was a nice, bright flavor and I didn't need to add a lot of pepper to get good flavor. 

• 2 large egg yolks
• 1 cup mayonnaise
• 1/4 cup fresh lemon juice (from 1 large lemon)
• 1 1/2 Tbsp chopped garlic (from 2 medium garlic cloves)
• 1 Tbsp chopped anchovy fillets (from 1 2-oz can)
• 1 Tbsp Worcestershire sauce
• 1 Tbsp minced yellow onion
• 2 1/2 tsp black pepper, plus more to taste
• 1/2 tsp dry mustard
• 1/2 cup plus 1 Tbsp extra-virgin olive oil, divided
• 1 Tbsp water
• 1/2 Tbsp unsalted butter softened
• 2 oz pecorino Romano or Parmesan cheese, grated (about 1/2 cup), plus a handful of shavings to serve
• 3 romaine lettuce hearts (1 1/2 lbs total), trimmed and leaves separated
• 1 1/2 cup seasoned croutons
• lemon wedges for serving

Whisk together egg yolks, mayonnaise, lemon juice, chopped garlic, anchovies, Worcestershire sauce, onion, black pepper, dry mustard, and 1/2 cup of the oil in a large bowl until creamy.

Whisk together water and remaining tablespoon of olive oil in a small bowl; whisk in butter until creamy and smooth. Whisk butter mixture and cheese into mayonnaise mixture until combined. Season dressing with additional pepper to taste. 

Place romaine leaves in a very large bowl. Add croutons and 1 cup dressing; toss until leaves are evenly coated. Finish with a squeeze of lemon and shaved cheese. Serve with lemon wedges.

Serves 6

Total Time: 35 minutes

Recipe from People magazine

Grilled Steak Kebabs

When you have other kebab recipes to compare it to, this one just doesn't hold a candle to the Hawaiian BBQ Huli Huli Chicken or the Grilled Asian Garlic Steak kebabs we have made in the past. It was too tomato-y and just didn't do it for me. The recipe description did say it was based on Congolese food, so maybe my tastebuds just aren't used to it? 

• 2 lb boneless steak, cubed (such as beef tenderloin or flank steak)
• 2 Tbsp vegetable oil, plus more for brushing
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce or Maggi Seasoning sauce
• 2 tsp paprika
• 1 tsp granulated garlic
• 1 tsp ground ginger
• 1 tsp kosher salt
• 1 large red onion, cut into 1-inch chunks
• 1 lemon, cut into wedges

Stir together steak, oil, tomato paste, Worcestershire sauce, paprika, garlic, ginger, and salt in a large bowl. Using your hands, toss well to evenly coat steak; cover and let stand at room temperature for 30 minutes.

Meanwhile preheat grill to medium high (400-450 degrees) and soak wooden skewers in water. Thread steak and onion pieces alternately onto 8 10-inch skewers, packing them tightly. Brush with additional oil.

Place skewers on oiled grates; grill, uncovered, turning as needed, until well charred and browned on all sides, 8-10 minutes for medium or until desired degree on doneness. Transfer skewers to a platter; squeeze lemon over top before serving.

NOTE: Make sure, whenever you're making some sort of kebab with cubed meat, to put similar sized meat on one skewer. That way, if you had some random smaller pieces and then other larger pieces, you can easily cook them to the right degree of doneness. Smaller pieces mixed in with large tend to get overcooked.

Serves 4

Prep Time: 15 minutes

Total Time: 45 minutes

Recipe from People Magazine

Oreo Dirt Pie

I love Oreos and I love when things come together well with Oreos: ice cream, cookies, cakes, etc. The only thing that didn't work for me on this recipe was the poke cake portion of it. Typically all the stuff would flow into the holes and fill the cake, but mine was still too thick. Tasted fine, but not as it should have been. Maybe I didn't heat the fudge long enough? 

• 1 box chocolate fudge cake mix, including eggs, oil, and water requested on the box
• 14.3 oz Oreos
• 12.8 oz hot fudge
• 2 packages 3.4 oz dark chocolate instant pudding mix, divided
• 3 1/2  cup milk, divided
• 8 oz cool whip
• gummy worms for topping, optional

Combine cake mix and its required ingredients according to the instructions on the box. Follow the instructions on baking temperature and time as directed on the box for a 9 x 13 inch pan. Cook until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes.

After cake has cooled a little but is still warm, use the end of a wooden spoon or dowel to poke holes all over the top of the cake. Heat the jar of hot fudge in the microwave until you can stir it and thin it out, reserving a little for topping later. Pour fudge over the top of the cake and allow it to absorb until the cake as cooked.

Once the cake has completely cooled, prepare one pack of pudding with 1 3/4 cup milk. Before the pudding sets, pour it over the top of the cake. Place the cake in the fridge to let it set, about 15 minutes.

Mix the second box of pudding with the remaining milk. Refrigerate until the pudding has set. While the pudding is setting, place 3/4 of the Oreos in a large zip top bag and crush them using a rolling pin. 

Once the pudding is set, stir in the cool whip until well blended. Mix in crushed Oreos and spread over the top of the cake. Top with remaining hot fudge, Oreos, and worms. Serve cold. Keep leftovers in fridge.

NOTES: Doug and I like dirt and worms shakes so we decided to make the cake a little more colorful with gummy worms on the top. Make it your own!

Serves 12

Prep Time: 15 minutes

Total Time: 1 hour 20 minutes

Recipe from www.thefrugalnavywife.com

Cake Mix Chocolate Chip Muffins

There was a sale on cake mixes a while ago and I don't actually have a lot of cake-baking occasions. I am on the rotation to bring stuff to the coffeehouse at church and figured there had to be some breakfast-y cake mix recipes. And I was right! Super simple, gets rid of something in my pantry, and I always have the other ingredients on hand. 

• 3 eggs, beaten
• 1/2 cup milk
• 1/3 cup melted butter
• 15 oz box yellow cake mix
• 1 1/2 cups semi-sweet chocolate chips
• granulated sugar for topping, optional

Preheat the oven to 350 degrees. Whisk the eggs, milk, and melted butter until combined. Add the cake mix and stir until just combined (do not overmix). Fold in the chocolate chips and reserve some for topping.

Line a muffin tin with 12 muffin cups. Distribute the muffin batter evenly into the cups and top with additional chocolate chips and optional granulated sugar. Bake for 20-23 minutes, or until a toothpick inserted comes out clean.

Serves 12

Prep Time: 10 minutes

Total Time: 35 minutes

Recipe from buildyourbite.com

Marinated Olives

If you have met my husband, Doug, you know he can be an olive fiend when out at restaurants. If they have some kind of olive plate or charcuterie board, watch out! He will eat ALL the olives before you can even think about it so this recipe was for him. This is a very simple way to fancy up some less expensive ingredients for your next get together. 

• 2 cups large pimiento-stuffed green olives, drained
• 1 cup pitted kalamata olives, drained
• 1 cup pitted medium ripe olives (black), drained
• 1/4 cup olive oil
• 2 Tbsp lemon juice
• 1 Tbsp minced fresh thyme or 1 tsp dried thyme
• 2 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed
• 2 tsp grated lemon zest
• 4 cloves garlic, slivered
• pepper to taste

Place olives in a bowl. Combine the remaining ingredients in a separate bowl; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day.

Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

Serves 8

Total Time: 5 minutes plus marinating

Recipe from Taste of Home

Mal's Shadow Spare Ribs

Ribs aren't really my thing. Not bad, but usually just too messy to eat. And I think a lot of it ends up coming down to the sauce that's on them, so are the ribs really necessary? 

These were ok. You can tell they got a bit burned on the outside. Again, nothing special in my opinion, but not bad. Not worth the marinating and long cook time to me. 

• 1/4 cup soy sauce
• 1/4 cup rice wine
• 3 Tbsp brown sugar
• 1 tsp black pepper
• 1/4 tsp ginger
• 1 clove garlic, minced
• 4 lb beef short ribs or pork spareribs

Combine all the ingredients except the ribs in a plastic bag or bowl. Add the ribs and let marinate in the fridge for around 12 hours, or overnight.

When ready to cook, heat the oven to 350 degrees and set the ribs on a baking sheet lined with parchment paper. Bake them slow for 1 1/2 hours, basing occasionally with the marinating juice. Serve hot.

Serves 4

Prep Time: 5 minutes

Total Time: 1 1/2 hours, plus overnight marinating

Recipe from Firefly: The Big Damn Cookbook by Chelsea Monroe-Cassel

Crab Quiche

Quiche is so good. Very filling and you can do so much with it. I'm sure this was not in my low-cholesterol-approved diet, but it was still yummy and not difficult to make either. 

• 1 sheet refrigerated pie crust
• 1 cup shredded Swiss cheese, divided
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 1 Tbsp butter
• 3 large eggs
• 1 1/2 cups half and half cream
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 cup flaked imitation crabmeat, chopped

Preheat oven to 450 degrees. Unroll crust into a 9 inch pie plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.

Reduce heat to 375 degrees. In a skillet, sauté red pepper and green onions in butter until tender. In a large bowl, whisk eggs, cream, salt, and pepper. Stir in crab, red pepper mixture, and remaining cheese. Pour into crust.

Bake for 30-35 minutes or until a knife inserted in the center comes out clean. let stand for 15 minutes before cutting.

Serves 8

Prep Time: 20 minutes

Total Time: 50 minutes plus standing

Recipe from Taste of Home

Red Velvet Punch

As you can probably tell by the measurements, this is a GIGANTIC recipe. I have a very large punch bowl and it filled this completely. That said, we only had about 12 people at the party and it was all gone. So it must be good! You could definitely also make this an adult beverage with champagne instead of ginger ale, if you want. 

• 2 quarts cranberry juice
• 6 6-oz cans pineapple juice
• 1 6-oz can frozen orange juice concentrate, thawed
• 1 6-oz can frozen lemonade concentrate, thawed
• 1 quart ginger ale

Mix all ingredients except ginger ale in a large container. Chill, covered, for 8-10 hours. Pour into a punch bowl. Stir in the ginger ale. Ladle into punch cups.

Serves 24

Total Time: 5 minutes plus chilling

NOTES: Not sure why you need to mix most of the ingredients ahead of time and have them take up a ton of space in your fridge. The second time I made this, I chilled all the ingredients separately and then mixed them right before I needed the punch. My punch bowl was just too large to be taking up all that space in my fridge for a day!

Also, after making the recipe again, Doug made ice cubes out of the leftovers. He has one of those ice ball trays. He put one in a glass, poured a little Squirt soda over it and said it was delicious.

Recipe from The Pampered Chef The Kitchen is the Heart of the Home cookbook