Oat & Jam Bars

 https://sallysbakingaddiction.com/raspberry-streusel-bars/#tasty-recipes-73673

The only change we made to this recipe was to use more jam (about 1 cup) & swap almond extract for vanilla in both the crust & icing (bc raspberry almond is delish)

I think vanilla crust w lemon icing would also be yummy 

Ingredients

Crust

• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour(spooned & leveled)

Filling

• 3/4 cup (240g) raspberry preserves*
• 12–16 fresh raspberries*

Streusel

• 1/2 cup (43g) old-fashioned whole rolled oats
• 1/3 cup (70g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (31g) all-purpose flour(spooned & leveled)
• 1/4 cup (60g) unsalted butter, cold and cubed
• optional (but encouraged!): vanilla icing for topping

• Instructions

  1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
  2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
  3. Remove the crust from the oven, and turn the oven up to 350°F (177°C).
  4. Spread preserves over warm crust. Dot the preserves with raspberries on top.
  5. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

No Bake Nutella Cheesecake

 A Gracie Favorite!

1 OREO pie crust (3 cups crushed cookies mixed w 1/3 cup melted butter & pressed into a 9 inch pie pan)

1 cup whipping cream

2 Tbs powdered sugar

1Tbs cocoa powder

1 tsp vanilla 

1 1/4 cup Nutella, separated

1 block (8 Oz) cream cheese, softened

Whip cream, sugar, cocoa powder, & vanilla until stiff peaks form

In a separate bowl, cream together 1 cup Nutella & cream cheese. Once well mixed, gently fold in whipped cream. 

Fill OREO crust w Nutella filling & refrigerate at least 4 hours. 

Prior to serving, warm 1/4 cup Nutella in microwave & drizzle over pie. 

Sausage, Mushroom, & Leek Pasta

 https://www.foodandwine.com/recipes/one-pot-white-wine-pasta-mushrooms-and-leeks

We broke the “one pot” rule to add sausage to this recipe. Click link for original recipe 

Ingredients

• 1 pound chicken sausages, sliced 

• 1 pound cremini mushrooms, trimmed and sliced

• 3 tablespoons unsalted butter

• 2 medium leeks, trimmed and thinly sliced (white and light green parts only), about 1 1 /2 cups

• 4 medium garlic cloves, thinly sliced

• 1 pound short pasta, such as penne, casarecce, or pipe rigate

• 3 cups water

• 1 1/3cups low-sodium vegetable broth

• 2/3 cup dry white wine

• 1/2 cup heavy whipping cream (OR 1 block herb & garlic Boursin OR 1 block goat cheese)

• 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for serving

• 2 tablespoons chopped fresh dill (or 2 tsp dried dill)

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh juice (from 1 lemon)

• 1/2 teaspoon black pepper

  Preheat oven to 400 degrees.  Arrange sausage& mushrooms on a sheet pan & roast approx 15 minutes until sausage is crispy & mushrooms have released liquid & browned  

  In a large pot/dutch oven, heat on medium heat. Add butter, stirring until melted. Add leeks, garlic, cook, stirring often, until leeks are tender, 4 to 5 minutes.

  Stir in pasta, water, stock, wine, and remaining 1 1/2 teaspoons salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until al dente

  Stir in cream (or boursin/goat cheese) and simmer until sauce evenly coats pasta, about 3 minutes. Stir in sausage & mushrooms. Remove from heat. Stir in herbs, lemon zest and juice, and pepper. Divide pasta evenly among shallow bowls and serve topped with Parmesan cheese.

  
  

Skillet Chicken Florentine

 https://www.simplyrecipes.com/creamy-chicken-florentine-recipe-5221334

We served this over Parmesan couscous (Gracie’s favorite) but Angelhair pasta or orzo would be good too. 

I think other veggies could be good too-asparagus, sun dried tomatoes, olives, etc. 

Ingredients

• 2 tablespoons all-purpose flour

• 1/2 teaspoon kosher salt, divided, plus more to taste

• 1/4 teaspoon freshly ground pepper, divided, plus more to taste

• 4 chicken cutlets (1 to 1 1/2 pounds total)

• 3 tablespoons olive oil, divided

• 2 medium shallots, chopped

• 8 ounces cremini mushrooms, trimmed and sliced (about 3 cups)

• 3 cloves garlic, minced

• 1/2 cup dry white wine

• 1 cup heavy cream

• 1 ounce finely grated Parmesan cheese (about 1/2 cup)

• 12 ounces fresh baby spinach
  
  

  Method

  1. Dredge the chicken: 

     In a shallow bowl, add the flour, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix well with a fork or a spoon.

     Lay a chicken cutlet on top of the flour. Sprinkle some of the flour mixture on top and press with your hands to coat. Flip the chicken to evenly coat both sides, sprinkling flour over any bare spots and shaking off the excess. Transfer it onto a large plate and repeat with the remaining cutlets. Discard any leftover flour.

     Cook the chicken: 

     Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Tilt the skillet to evenly coat it with oil. The oil should shimmer, but not smoke. Add the dredged chicken cutlets in a single layer. Let them cook, without moving, until the bottoms are golden brown, 3 to 5 minutes.

     Use tongs to flip the cutlets and cook the other side is lightly browned and the chicken is cooked through, 2 to 4 minutes. If your skillet isn’t big enough, you can cook the chicken in 2 batches.

     Transfer the chicken onto a clean plate and tent it with foil. Set it aside while you make the sauce, which will be made in the same skillet.

     Cook the vegetables: 

     Turn the heat down to medium and add the remaining 1 tablespoon olive oil. Add the shallots and sauté until they begin to turn translucent, about 1 minute.

     Add the mushrooms and garlic, and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sauté until tender, 2 to 3 minutes.

     Make the sauce: 

     Add the white wine and scrape the bottom of the skillet with a wooden spoon, loosening any browned bits. Bring the wine to a simmer and cook until the alcohol smell dissipates, about 1 minute.

     Stir in the heavy cream. Bring it to a gentle simmer. Add the spinach in 2 or 3 batches, stirring after each addition until all the leaves are wilted and incorporated into the sauce.

     Stir in the Parmesan until it is completely melted.

     Assemble the dish: 

     Nestle the chicken cutlets in the sauce and let it simmer for 2 to 3 minutes to reheat. Taste the sauce and adjust the seasoning with more salt and black pepper, if needed. Serve!

Springtime Farro Risotto

 https://yestoyolks.com/2014/05/05/springtime-risotto-with-leeks-snap-peas-roasted-asparagus/

We tweaked the original recipe a bit & served this with grilled salmon. Yum!

• 3 tablespoons butter
• 1 small red onion, diced
• 3 garlic cloves, finely minced
• 2 large leeks, cleaned well and sliced
• 1 1/2 cups farro
• Rind from Parmesan cheese 
• 1 cup dry white wine
• 4 cups vegetable or chicken broth, warmed
• Juice and zest of 1 lemon
• ½ cup grated parmesan cheese, plus more for serving
• 2 cups fresh snap peas, cleaned
• 1 bunch of asparagus, trimmed and cut into 2-in pieces
• Melt the butter in a large pot or skillet.
• Add the onions and garlic and leeks and sauté over medium heat until soft and fragrant, about 3 minutes.
• Increase the heat slightly and add the farro.
• Toast the farro for a couple minutes and then add the wine and Parmesan rind.
• Cook, stirring frequently, until the wine is mostly evaporated.
• Reduce the heat to medium low and slowly add the stock, a half cup at a time, stirring well after each addition. After each batch of stock is added, allow the risotto to simmer for about 5 minutes, stirring frequently, before adding more stock. It’s a gradual process. You want to give the farro enough time to fully absorb the stock while releasing its starch. This lends to a creamy, tender texture. This process will take roughly 20-25 minutes. Don’t rush it! Once all the stock has been added, the farro should be cooked through and creamy.
• If Parmesan rind hasn’t melted into the risotto, scoop it out & chop into into small pieces. Return to pot & mix well.
• Add the snap peas and asparagus and cook for 5 minutes or until the veggies are tender. Add the zest and juice of the lemon and the cheeses, stirring well to incorporate.
• Serve with a sprinkle of Parmesan cheese (or black pepper or herbs or a dollop of pesto)