Lavender Shortbread Cookies

Ingredients

  • 1 1/2 cups butter, softened
  • 2/3 cup white sugar
  • 1/4 cup sifted confectioners’ sugar
  • 2 tablespoons finely chopped fresh lavender
  • 1 tablespoon chopped fresh mint leaves
  • 1 teaspoon grated lemon zest
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt

Directions

  1. In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
  2. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
  3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
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Too Much Chocolate Cake

Ingredients

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Spicy ‘nduja vongole

Ingredients

  • 150 g dried linguine
  • 500 g clams , scrubbed, from sustainable sources
  • 20 g higher-welfare ’nduja
  • ½ a bunch of fresh flat-leaf parsley , (15g)
  • 100 ml light rosé wine

Directions

  1. Cook the pasta in a pan of boiling salted water according to the packet instructions, draining 1 minute early and reserving a mugful of cooking water. Meanwhile, sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Tear the ’nduja into a large cold non-stick frying pan, add 1 tablespoon of olive oil, place on a medium heat and let the ’nduja melt while you finely chop the parsley (stalks and all). Stir most of the parsley into the ’nduja pan with the clams and rosé, and put the lid on. After 3 or 4 minutes the clams will start to open – keep jiggling the pan until they’ve all opened, then remove from the heat, discarding any unopened clams.

     

  2. Toss the drained pasta into the clam pan with a splash of reserved cooking water and simmer for 1 minute. Taste and season to perfection with sea salt and black pepper, if needed. Dish up, drizzle with a little extra virgin olive oil and scatter over the remaining parsley, and tuck in.

Tahini-Lemon Quinoa with Asparagus Ribbons

Ingredients

  • 1 15-oz can chickpeas, rinsed
  • Zest and juice of 1 lemon
  • Kosher salt
  • Pepper
  • 1 c. quinoa
  • 1/2 c. tahini
  • 1/4 c. fresh lime juice
  • 1 tbsp. honey
  • 1 c. packed fresh mint leaves
  • 1 lb. thick asparagus
  • 1/4 c. shelled pistachios, chopped

Directions

  1. In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.
  2. Meanwhile, cook quinoa per package directions and season with pinch salt.
  3. In blender, puree tahini, lime juice, honey, mint, 1/2 cup water and 1/4 teaspoon salt until smooth, adding additional water if needed; set aside.
  4. With vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip. In bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas. Sprinkle with pistachios and drizzle with tahini dressing.

Chicken Broccoli Alfredo Bake

Ingredients

  • 1/4 cup panko (Japanese-style bread crumbs)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 4 cups cooked penne pasta (from about 6 ounces/2 cups dry)
  • 2 cups cubed cooked chicken
  • 1 jar (14.5 ounces) Prego® Homestyle Alfredo Sauce
  • 3 cups thawed frozen broccoli florets
  • 1/2 cup milk

Directions

  1. Set the oven to 400°F. Stir the panko, cheese and oil in a small bowl.
  2. Stir the penne, chicken, sauce, broccoli and milk in a large bowl. Pour the mixture into a 12x8x2-inch baking dish. Sprinkle with the panko mixture.
  3. Bake for 20 minutes or until the panko mixture is browned and the penne mixture is hot.

Cookie Dough S’mores

Ingredients

Edible Cookie dough:
  • ¼ cup butter softened
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 2 TBS milk
  • ½ tsp pure vanilla extract
  • ¾ cups all-purpose flour*
  • ¼ tsp baking soda
  • 1/8 tsp baking powder
  • ¼ tsp sea salt
  • ¼ cup mini chocolate chips
S’mores:
  • 6 large marshmallows
  • 6 Graham Crackers** cut in half
  • 6 squares of chocolate

Gunline Coffee

Ingredients

  • 2 cups powdered non-dairy coffee creamer
  • 1 1/2 cups instant hot chocolate mix
  • 1 1/2 cups instant coffee granules
  • 1 1/2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Directions

  1. In a large bowl, stir together the coffee creamer, hot chocolate mix, instant coffee, sugar, nutmeg and cinnamon. Store in an airtight container at room temperature.
  2. To make 1 cup, spoon 2 heaping tablespoons of the mix into a coffee mug, and add 1 cup of boiling water. Stir until dissolved.