Kimberly's Rolo Cookies

“If you are a chocolate lover these are the cookies for you. A true family favorite!”

2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup white sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla extract
2 eggs
48 chocolate-covered caramel candies (such as Rolo®)
2 tablespoons white sugar

Preheat oven to 375 degrees F (190 degrees C).

Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.

Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.

Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.

Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.

Monika's Polish Fluffy Apple Pancakes

“These are so good, a twist to a traditional pancake”

2 cups all-purpose flour
2 teaspoons of baking powder
1 teaspoon of cinnamon (optional)
1 cup of milk
1 egg
3 tablespoons of sugar
1 apple , peeled and cut into small cubes or matchsticks
1-2 tablespoon of coconut oil (or more depending on how much will be needed to finish frying the pancakes)
Maple syrup and/or powder sugar for serving

Combine flour, baking powder and cinnamon in one bowl

In a separate bowl add sugar and eggs and beat up with the hand mixer for about 3 minutes until fluffy

Add a little bit at the time of flour mixture and milk and combine; continue until all flour and milk are incorporated

Fold in the apples

Heat up tablespoon of coconut oil and add batter to the pan (you can make them as small or a big as you want to) and fry the pancakes on each side until golden brown

Add more oil if needed and repeat the process until all the batter is finished

Serve apple pancakes with powder sugar or maple syrup

Erin's London Fog Shortbread Cookies

“My friends love these cookies and I get requests for them often. They are great in the morning with a cup of coffee or tea, but we’ve also been known to pair them with a glass (or 2) of prosecco”

1 cup butter
2/3 cup powdered sugar
1 3/4 cup flour
1 tsp. vanilla
1 vanilla bean split and scraped (or 1 tbsp. vanilla bean paste)
2 tbsp. earl grey tea (about 3 tea bags)

Cream the butter and sugar with an electric mixer. Add the vanilla, vanilla bean, and the tea. Add the flour and mix until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 mins.

Pre-heat the oven to 350F. Roll out the dough to a little less than 1/4″ on a well floured surface. Cut out desired shapes. Place on parchment lined baking sheets. Chill the cut cookies for at least 20 minutes before baking. Bake the cookies for about 12 minutes or until the edges are just barely brown. Cool on wire racks.

These cookies freeze well in an air tight container.

Bryan's Best Brussels Sprouts of Your Life

“This recipe has converted many non-brussels believers into brussels lovers in our family. It’s a favourite at Thanksgiving and Christmas. The time has come to say NO to boiled or steamed mushy sprouts!”

1 pound brussels sprouts cleaned and trimmed
3 cloves garlic thin sliced or chopped
¼ cup parmesan cheese freshly grated
salt and freshly ground black pepper to taste
3 tablespoons good quality olive oil

Pre-heat the oven to 400F

If needed, clean and trim the Brussels sprouts and cut them in halves and place them cut-side down in an oven safe dish. Make sure to dry them very well before cooking.

Add the garlic, parmesan cheese, salt, and pepper, followed by the olive oil.  Toss to coat.

Roast in the oven uncovered for 20-25 minutes until crisp and caramelized on the outside and tender on the inside. Don’t worry, brown is good! Serve with more grated cheese or lemon juice as desired.

Lisa's Ginger Cookies

“One of my former clients brought these in every year for us and they are delicious! I begged her for years for her recipe and after 4 years she finally gave it to me! I share it with you all now”

2 cups flour
1 Tbsp ginger
1 Tbsp cinnamon
2 tsp baking soda
1 tsp cream of tartar
½ tsp salt
¾ cup butter or margarine
1 cup white sugar
1 egg
¼ cup molasses

Preheat oven to 305 degrees

Cream butter and sugar, then add the molasses and egg

Add dry ingredients

Chill dough for at least 15 minutes

Roll the dough in balls about 1” in size

Roll balls in granulated sugar (this is extra sugar) and bake for 15 minutes

Hunter's Green Bean and Radish Sautee

“This is kind of a play on a more summery recipe for snap peas and radishes my mother-in-law gave me. For Christmas, I use green beans to take the place of the more traditional and heavy green bean casserole. It’s a lighter vegetable dish that is seasonally appropriate with the red and green”

1 tablespoon olive oil
1/2 pound fresh green beans, trimmed
2 tablespoons orange juice (I just squeeze a mandarin orange)
1 cup thinly sliced radishes
1/4 teaspoon salt
2 tablespoons chopped pecans (really most any nut will do)

In a large pan, heat olive oil over medium-high heat. Add beans; sautee and stir 3-4 minutes or until not quite tender.

Add orange juice and radishes; cook 2-3 minutes longer or until vegetables are tender, stirring occasionally. Stir in salt and garnish with nuts.

**This is a very basic recipe and I have added all sorts of things to make it more substantial. Some of my recommended additions include chopped shallots and chiles which can go in at the same time as the green beans or fresh herbs added with the nuts at the end.