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Cajun Pastalaya

2 tablespoons butter
1 pound andouille sausage, sliced
1 cup finely chopped celery
1 large sweet onion, finely chopped
1 large green bell pepper, finely chopped
3 cloves garlic, finely chopped
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 (28 ounce) can crushed tomatoes
1 teaspoon sweet paprika
1 teaspoon creole seasoning (see below)
1/4 teaspoon cayenne pepper (optional)
2 cups chicken broth
1 (16 ounce) package penne pasta
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup heavy whipping cream
1/4 cup chopped green onions
1/4 cup Parmesan cheese

Melt butter in a large pot over medium heat.
Add sausage and cook for 2 minutes.
Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes.
Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more.
Add tomatoes, paprika, creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
Add broth to the pot and return to a simmer.
Add pasta and simmer for 8 minutes.
Add shrimp.
Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
Stir in cream.
Stir in thyme, oregano, and basil.
Cook until just heated through, 3 to 5 minutes more.
Serve topped with green onions and Parmesan cheese.

KFC Chicken Pot Pie

Pastry

1 1/2 cup flour
1 tsp salt
1/2 butter
1 egg yolk
1 tsp water

Pot Pie Filling

2 medium sized carrots chopped into small pieces (about ¾ of a cup)
3 cans cream of chicken soup
3 cups milk
1/2 cup frozen peas
1/2 pound cooked chicken breast
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup diced potato

Preheat oven to 400 degrees.

Pastry

Measure out all of your ingredients. Sift together your salt and flour.
Make a well in the pasta. Place butter in small knobs all of the way around the dough.
Pour water and egg in the well.
Swirl the dough together.
Start to incorporate the flour.
Use a bench scraper or a pastry fork to fold in the flour.
Cut the butter into the flour.
Or you can combine all of these ingredients into a food processor, and process until a soft dough is made.

Pot Pie Filling

Make the filling, by first by placing the cut carrots, and the potatoes into a small pot, covering with water.
Cook over medium heat for about 8 to 10 minutes or until the vegetables are just tender.
In a medium sized pot combine the cans of chicken soup mix, and milk.
Heat through, and stir until the soup is heated through.
Add cooked chicken, carrots, potatoes, frozen peas.
Season with salt and pepper.
Fill each pie plate with about 1 cup of filling.
Roll out dough, and drape over the pie plate edge.
With a knife gently cut a slit into the pie dough, so steam will escape.
Bake for about 20 - 25 minutes or until the tops are just turning golden brown.
Remove from oven, and allow to cool several minutes before serving.

Mo Bro's Burgers

1 pound ground beef
1/4 cup Worcestershire sauce
1/4 cup Italian bread crumbs
1/2 tablespoon steak sauce (such as A.1.®)
1/2 tablespoon liquid smoke flavoring
4 slices sharp Cheddar cheese
4 hamburger buns, split

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix ground beef, Worcestershire sauce, bread crumbs, steak sauce, and liquid smoke together in a bowl using your hands.
Form mixture into 4 hamburger patties.
Grill burgers for 5 minutes on the preheated grill.
Flip and grill to your desired degree of doneness, about 4 minutes.
An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Remove burgers from grill and cover each with a slice of Cheddar cheese.
Allow to rest and serve on hamburger buns.

Note
They are also good cooked in a cast iron skillet

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Sweet Sausage Marsala

1 (16 ounce) package farfalle (bow tie) pasta
1 pound mild Italian sausage links
1/3 cup water
1 clove garlic, minced
1/2 large onion, sliced
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 tablespoon Marsala wine
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 pinch dried oregano
1 pinch black pepper

Bring a large pot of lightly salted water to a boil.
Cook pasta for 8 to 10 minutes, or until al dente; drain.
Place whole sausages and 1/3 cup water in a skillet over medium-high heat.
Cover, and cook 5 to 8 minutes. Drain and thinly slice.
Return sausage to skillet.
Stir in garlic, onion, peppers, and Marsala wine.
Cook over medium-high heat, stirring frequently, until sausage is cooked through.
Stir in diced tomatoes, black pepper, and oregano.
Cook about 2 minutes more, then remove from heat.
Serve over cooked pasta.

Bacon Cheese Potato Dome

12 slices bacon, thick-cut
3 to 4 medium potatoes, peeled
1 cup heavy cream
Salt and freshly ground black pepper
9 slices cheddar cheese, mature

Preheat the oven to 350 degrees.
Grease a stainless steel bowl (or a bowl that is suitable for the oven) with butter, and set aside.
Lay 10 slices of bacon on top a sheet of parchment paper, and arrange in a lattice pattern.
Lay a second sheet of parchment paper on top of the bacon.
Then, roll out with a rolling pin until the bacon is about a quarter of an inch thick.
Remove the top sheet of parchment paper.
Transfer the bacon into the buttered bowl.
Press into the bowl there will be some overhang.
Lay slices of cheese on top of the bacon to cover and set aside.
Slice the potatoes into thin slices, the thinner the better,
and make a layer covering the cheese slices in the pan.
Add the cream to the remaining potato slices, and season well with salt and pepper.
Begin to build a layer of potato in the dish, laying the potatoes flat and making sure they are well compacted.
After building a few layers of potato, lay 1 slice of cheese on top of the potato.
Repeat the potato and cheese layers, until all your ingredients are used up,
making a dome at the top to allow for the potatoes to shrink down as they cook.
Fold the bacon that was overhanging over the top of the potato to form a base.
Place a 6-inch cake pan on top of the bacon dome, and pour baking beans into the cake pan.
This will keep the bacon flat and very compacted as it cooks.
Cook for 1 hour and 30 minutes.
Remove from the oven, and place a rack over the baking tray.
Place back into the oven for 10 to 15 minutes to crisp up.
Slice, and serve right away.

Red Robin Pickle Nickels

16 ounces dill pickles
1 cup flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup buttermilk
1 package Lousianna Fish Fry 8 ounces
Vegetable oil for frying

Drain pickles.
Set up a breading station. To the first container, add the flour, salt, and pepper.
Stir to combine all ingredients together. In the second container, add the buttermilk.
In the third container add the fish fry mix.
Preheat oil to 350 degrees.
You will need to add enough oil to cover the bottom of the pot or cooking vessel to a depth of 3 inches.
First bread the drained pickle chips with flour, then, shake off excess flour and lay on a wire rack.
Then dip the pickles in buttermilk, and finally dip them into the fish fry mix.
After they have been coated with the fish fry mix, shake off the excess fish fry mix,
place them on a wire rack for 2 minutes before cooking.
This will help keep the coating on the pickle.
Cook for about 1 to 1 ½ minutes in the hot oil.
Remove when they start to turn a darker color.
Drain on a wire rack.

Kentucky Hot Brown Casserole

Turkey
1/2 cup unsalted butter, softened
1 tablespoon chopped fresh thyme
2 teaspoons finely chopped garlic (from 2 garlic cloves)
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon lemon zest
1 tablespoon kosher salt, divided
1 1/2 teaspoons black pepper, divided
1 (6 lb.) bone-in, skin-on whole turkey breast
1/2 cup chicken broth

Casserole

12 ounces chopped bacon
16 ounces cubed thick-cut white bread slices (such as Texas toast)
1/2 cup melted unsalted butter
2 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons black pepper, divided
6 large eggs 3 cups whole milk, divided
1/2 teaspoon dry mustard
6 ounces finely shredded Parmesan cheese, divided
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup diced fresh tomatoes
2 tablespoons chopped fresh flat-leaf parsley

Prepare the turkey:
Stir together butter, thyme, garlic, rosemary, sage, lemon zest, 2 teaspoons of the salt,
and 1 teaspoon of the pepper in a medium bowl until well incorporated.
Rub butter mixture under turkey skin.
Sprinkle outside of turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Pour chicken broth in bottom of a 6-quart slow cooker; add turkey, skin side up.
Cover and cook on LOW until a thermometer inserted into thickest portion registers 165°F, 4 1/2 to 5 hours.
Remove turkey from the slow cooker; remove skin from turkey and discard.
Chop turkey and set aside, covered.
Prepare the casserole: Preheat oven to 375°F.
Cook the bacon in a large skillet over medium until crisp, about 12 minutes; remove bacon.
Reserve bacon drippings. Toss together the cubed white bread slices, melted butter,
1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a baking sheet.
Bake in preheated oven until toasted, about 16 minutes.
Whisk together the eggs, 2 cups milk, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and dry mustard in a large bowl.
Stir in 2 oz. Parmesan, 10 oz. chopped cooked turkey (reserve remaining turkey for another use), cooked chopped bacon, 3 tablespoons bacon drippings, and bread cubes. Pour mixture into a lightly greased 11- x 7-inch baking dish.
Bake in preheated oven until golden brown and set, about 45 minutes, shielding with foil during last 10 minutes to prevent excess browning, if needed.
Whisk together unsalted butter and flour in a small saucepan over medium until smooth, about 1 minute.
Gradually whisk in remaining 1 cup whole milk; cook until thickened and mixture just begins to bubble, about 4 minutes.
Remove from heat; whisk in remaining 4 oz. Parmesan, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt.
Spoon sauce over casserole.
Top with diced tomatoes, chopped parsley, and remaining 1/4 cup bacon.

Cheesy Taco Spaghetti

1 box (1 lb) thin spaghetti noodles
1 lb lean ground beef
1 packet taco seasoning
1/4 cup water
1 can (15 oz) chili beans, undrained
1 can (15 oz) tomato sauce
8 oz velveeta cheese, cubed
1 cup shredded cheese
chopped tomato & green onion for garnish

Heat oven to 350 degrees.
Prepare a 9x13 baking dish and spray with cooking spray.
In a skillet pan, cook ground beef over medium-high heat until no longer pink.
Drain and return to pan.
Add the taco seasoning and water to the beef, stir until combined together.
Add the undrained chili beans, tomato sauce, and chunked Velveeta cheese.
Stir together and let the Velveeta melt. Turn heat to low and let simmer while the pasta cooks.
Meanwhile, cook pasta according to package instructions.
Remember to salt your water so your pasta has some flavor!
Drain pasta when done and add to the taco beef mixture.
Stir together and dump into the prepared baking dish.
Top with the shredded cheese.
Cook for 20 minutes.
Garnish with chopped tomato and green onion.

BBQ Bacon Meatball

2 yellow onions
1 lb. ground beef
1/4 cup onions, diced
1/4 cup parsley, chopped
1/4 cup mushrooms, chopped
1 Tbsp. brown sugar
1 Tbsp. spicy ketchup
1 tsp. soy sauce
1 tsp. worcestershire sauce
1/4 cup Panko bread crumbs
1 pack of bacon
BBQ sauce

To start making these tasty BBQ meatball onion bombs, preheat your oven to 425 °F.
Cut off the tops and bottoms of the onions and remove the exterior skin.
Cut the onion in half and peel the layers apart, keeping the biggest layers to stuff with meat.
Setting the onion layers aside, mix the ground beef, diced onion, parsley, mushroom, brown sugar,
condiments, and bread crumbs in a large mixing bowl by hand.
Place a handful of the meatloaf mixture inside two of the onion layer pieces.
Wrap the onion meatballs in bacon, using three slices per ball.
Secure the bacon with toothpicks to keep it from unraveling during cooking.

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New Orleans Style Shrimp and Grits

2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP:
8 thick-sliced bacon strips, chopped
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 teaspoon Cajun seasoning
2 tablespoons Worcestershire sauce
Optional, garish with green onions

In a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings.
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil.
Slowly stir in grits then reduce heat.
Cover and cook for 12-14 minutes or until thickened, stirring occasionally.
Stir in cheese until melted. Set aside and keep warm.
Sauté the shrimp, garlic and seasoning in drippings until shrimp turn pink.
Serve shrimp over grits and and sprinkle with bacon.

Note
The bacon can be mixed with grits.

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Panda Express Honey Sesame Chicken

1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
2 eggs beaten
salt and pepper to taste
1/2 cup all purpose flour
1/2 cup cornstarch
oil for frying

For the sauce

1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/4 cup honey
1/3 cup soy sauce (reduced sodium if possible)
1/2 cup ketchup
3 tablespoons brown sugar
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons cornstarch
2 tablespoons sesame seeds

Place the eggs, salt and pepper in a bowl. Stir to combine
Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
Heat 3 inches of oil in a deep pan to 350 degrees F
Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken
Drain the chicken on paper towels
While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
Add the crispy chicken to the pan and toss to coat with the sauce.
Sprinkle with sesame seeds and serve.

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North Carolina Dipped Fried Chicken

Chicken
Salt and pepper
¼ cup sugar
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, thighs, and/or wings), trimmed
1 ¼ cups all-purpose flour
¾ cup cornstarch
1 teaspoon granulated garlic
1 teaspoon baking powder
3 quarts peanut or vegetable oil
Sauce
1 ¼ cups Texas Pete Original Hot Sauce
5 tablespoons Worcestershire sauce
5 tablespoons peanut or vegetable oil
2 tablespoons molasses
1 tablespoon cider vinegar

FOR THE CHICKEN:
Dissolve 1/2 cup salt and sugar in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for at least 1 hour or up to 4 hours.
Whisk flour, cornstarch, granulated garlic, baking powder, 2 teaspoons pepper, and 1 teaspoon salt together in large bowl. Add 2 tablespoons water to flour mixture; using your fingers, rub flour mixture and water together until water is evenly incorporated and shaggy pieces of dough form.
Set wire rack in rimmed baking sheet. Working with 1 piece at a time, remove chicken from brine, letting excess drip off; dredge chicken in flour mixture, pressing to adhere. Transfer to prepared rack. Refrigerate chicken, uncovered, for at least 30 minutes or up to 2 hours.
Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Add oil to large Dutch oven until it measures 2 inches deep and heat over medium-high heat to 350 degrees. Add half of chicken to pot and fry until breasts register 160 degrees and drumsticks/thighs/wings register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
Transfer chicken to paper towel–lined side of prepared rack. Let chicken drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining chicken. Let chicken cool for 10 minutes.
FOR THE SAUCE:
Meanwhile, whisk all ingredients together in bowl. Microwave, covered, until hot, about 2 minutes, stirring halfway through microwaving.
Dip chicken in sauce, then transfer to shallow platter. Spoon any remaining sauce over top. Serve.

Note
The chicken needs to brine for at least 1 hour before being coated in step 3.
Do not brine the chicken longer than 4 hours or it will be too salty.
Use a Dutch oven that holds 6 quarts or more.
You’ll need one 12-ounce bottle of Texas Pete Original Hot Sauce for this recipe.

Cooks Country

Creamy Potato and Leek Gratin

9 medium leeks ( about 3 lb; white and pale green parts only)
3 Tbsp unsalted butter
2 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 cup whole milk
2 tsp thyme leaves

Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish.
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces and wash.
Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer.
Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken).
Stir in leeks, then transfer to baking dish.
Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour.
Let stand 10 minutes before serving.
Do Ahead
Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

Peanut Butter Cereal Bars

Peanut Butter Cereal Bars

Servings : 18

1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups Rice Krispies OR All Bran
6 oz. chocolate morsels
6 oz. butterscotch OR peanut butter morsels

-Heat sugar and corn syrup in saucepan until melted.

-Remove from heat and stir in peanut butter.

-Pour peanut butter mixture over Rice Krispies or All Bran and mix well.

-Press into greased 9″ X 13″ X 2″ pan.

-Melt chocolate and butterscotch chips in a double boiler or in microwave.

-Pour over Rice Krispies or All Bran mixture and spread evenly.

-Allow to cool before cutting.

Crunchy French Toast

Crunchy French Toast

1 Egg
1/3 c Milk
2 ts Sugar
1/4 ts Cinnamon
1/2 c Flaked coconut
1/3 c Crushed corn flakes
3 tb Butter
4 Slices of white bread

Blend egg, milk, sugar and cinnamon. Mix coconut and cornflakes.

Heat butter in a skillet over medium heat.

Dip bread in egg mixture, then in corn flakes mixture. Brown in skillet until light golden on both sides, turning once.

Serve with maple syrup.

Perfect Pasta Volume 2

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Drake’s Devil Dogs

Drake’s Devil Dogs

Cake:
1 egg
1/2 cup shortening
1 1/3 cups granulated sugar
1 cup milk
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder

Filling:
2 cups marshmallow creme (1 7-ounce jar)
1 cup shortening
1/2 cup powdered sugar
1/3 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons very hot water

1. Preheat oven to 400 degrees F.

2. In a medium bowl, blend together the egg, shortening and sugar with an electric mixer. Continue beating while adding the milk and vanilla.

3. In another bowl sift together remaining ingredients — flour, cocoa, salt and baking powder.

4. Combine the dry ingredients with the wet ingredients and beat until smooth.

5. Spoon about a tablespoon of the batter in strips about 4 inches long and 1 inch wide on a lightly greased cookie sheet. Bake for 5-6 minutes or until the cakes are done. Cool.

6. In another bowl combine the marshmallow creme, shortening, powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt in the 2 teaspoons of very hot water in a small bowl. Add this salt solution to the filling mixture and beat on high speed with an electric mixer until the filling is smooth and fluffy.

7. When the cakes have cooled, spread about a tablespoon of filling on the face of one cake and top it off with another cake. Repeat with the remaining ingredients.

Makes 20-24 snack cakes.

Cracker Barrel Old Country Store Carrot Cake

Cracker Barrel Old Country Store Carrot Cake

3/4 C Finely chopped English walnuts
2 C Finely shredded carrots
1C Crushed pineapple (8oz can with juice)
1/2 C Finely shredded coconut
1/2 C Raisins that have been soaked in water until plump and then drained
1 1/4 C Vegetable oil
1 1/2 C Sugar
1/2 C Brown sugar
3 Eggs
3 C Flour
2 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla
2 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Salt

Preparation:
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.

Pour batter into a greased and floured 9″x13″ pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting.

Cream Cheese Frosting

1 8oz Cream cheese
1 Stick of butter room temperature
1 tsp vanilla
2 C Powder sugar
1/2 C Chopped pecans for garnish

Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.

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Chicken Costa Brava

1 (20 ounce) can pineapple chunks
10 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 cloves garlic, minced
1 onion, quartered
1 (14.5 ounce) can stewed tomatoes
2 cups black olives
1/2 cup salsa
2 tablespoons cornstarch
2 tablespoons water
1 red bell pepper, thinly sliced
salt to taste

Drain pineapple, reserving juice.
Sprinkle with salt.
In a large frying pan, brown chicken in oil.
Combine cumin and cinnamon, and sprinkle over chicken.
Add garlic and onion; cook until onion is soft.
Add reserved pineapple juice, tomatoes, olives, and salsa.
Cover, and simmer 25 minutes.
Mix cornstarch with water; stir into pan juices.
Add bell pepper, and simmer until sauce boils and thickens.
Stir in pineapple chunks, and heat through.

Bacon Stuffed Shell Salad

Bacon Stuffed Shell Salad

12 ounces sliced Canadian-style bacon
1 cup shredded zuchinni
1/2 cup finely chopped red bell pepper
2 tablespoons grated Parmesan cheese
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon pepper
16 packaged conchiglioni (jumbo shells)
Romaine leaves

Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, red pepper and Parmesan cheese; set aside.

For dressing, combine oil, vinegar, garlic, Italian seasoning, sugar, salt and pepper. Pour dressing over bacon mixture; toss gently to mix. Cover and chill 30 minutes.

Cook conchiglioni according to package directions. Drain and rinse with cold water.

Spoon about 1/4 cup of the bacon mixture into each conchiglioni. Place the shells, filled side up, in a baking dish. Cover and chill 2 to 4 hours.

To serve, arrange romaine among salad plates. Place 2 shells atop each.

Recipe Serves 8.

Instant Pot Pork Loin in Cranberry-Dijon Sauce

1 pound boneless pork loin roast
salt and pepper to taste
1 tablespoon butter
1 (14 ounce) can whole cranberry sauce
1/2 yellow onion, sliced
2 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon
1 packet dry onion soup mix
1 tablespoon cornstarch

Pat pork loin dry and season on all sides with salt and pepper.
Turn on a multi-functional pressure cooker and select Sauté function.
Add butter and let melt.
Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side.
Turn off Sauté function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix.
Gently combine and spoon some of the sauce over the pork loin.
Close and lock the lid.
Select high pressure according to manufacturers' instructions; set timer for 9 minutes.
Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Check internal temperature of the pork loin; insert thermometer inserted into the center and should be 180 F.
Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.
While pork loin is resting, select Sauté function again and stir cornstarch into sauce.
Whisk until sauce thickens, 2 to 5 minutes.
Serve pork loin with cranberry-Dijon sauce.

Butterscotch Pie

2 cups whole milk
3/4 cup light brown sugar
3 tablespoons cornstarch
3 egg yolks, lightly beaten
1/4 cup salted butter
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup white sugar

Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat.
Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them.
Pour mixture back into the pan and bring to a boil.
Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes.
Remove from heat; stir in butter and vanilla extract until well mixed.
Cover filling and allow to cool completely, stirring occasionally.
Place in an ice bath to speed up the cooling, if desired.
Pour mixture into pie crust and set aside.
Preheat the oven to 350.
Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form.
Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes.
Let cool to room temperature on a wire rack, about 1 hour.
Transfer to the fridge to cool completely, about 4 hours.

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