1. Preheat oven to 375 degrees.
2. Clean and trim the brussels sprouts, making a shallow incision in the shape of a cross on the stem end. Place the sprouts in a skillet, add cold water to cover, and salt to taste. Bring to a boil and simmer for 10 to 15 minutes, or until crisp-tender. Drain.
3. Melt 2 tablespoon butter in a saucepan. Add the flour and stir with a whisk until smooth. Add the milk or cream, stirring vigorously until thickened and smooth. Season with salt and nutmeg. Remove from the heat, and stir in the egg yolk.
4. Select a casserole dish large enough to accommodate the brussels sprouts in a single layer. Melt the remaining butter in the casserole, then add the sprouts. Carefully spoon the sauce over the sprouts, sprinkle with cheese and bake for 12 to 15 minutes. Run the dish under the broiler for a few minutes to ensure a crispy, brown finish.

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1. Preheat oven to 350 degrees.
2. In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 15 minutes or until pasta reaches desired tenderness. Drain.
3. Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 6 ounces of the cheese and stir until completely melted. Remove from heat and add beer, bacon, mustard, garlic powder, pepper and remaining salt. Stir well.
4. Spray a 9” x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9” x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and sprinkle the remaining 2 ounces of the shredded cheese and continue cooking, uncovered for another 15 minutes.
5. Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.

Source... Thanks Sarah!!!

1. In a large dutch oven with a tight-fitting lid, heat the olive oil and saute the onions and peppers. While they're cooking add the chopped bacon and cook until everything is nicely browned.
2. Add the beans to the pot and pour in enough water so that it rises at least two inches above the beans. Bring the pot to a boil, reduce the temperature to low (you want the beans to simmer gently) and put a lid on the pot.
3. Let the beans cook for two to three hours, until they've softened and the water has turned into a tasty broth (aka pot liquor).
4. Serve over rice with grated cheese, cubed avocado, chopped cilantro, salsa and minced raw onion. Or add bacon and sauteed onion.

1. Preheat bbq grill to high.
2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
5. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.

1. Peel the potatoes, wash, and cut into thin slices. Peel and chop the onions.
2. Heat the clarified butter, add the onions and saute until golden yellow.
3. Grease an ovenproof baking dish and arrange the potatoes and onions in layers. Season well with salt, pepper, and nutmeg.
4. Whisk the eggs with the cream and pour over the potatoes. Cook in a preheated oven at 390F/200C for approximately 50 minutes until the top is golden brown.

1. Preheat oven to 350 degrees F.
2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
3. In a medium bowl, combine the spinach, feta cheese and onion and mix thoroughly.
4. Spoon spinach mix onto each chicken breast. Secure open sides with toothpicks.
5. Bake uncovered for 30 to 35 minutes or until chicken is cooked through and tender.

1. Combine peanut butter, graham cracker crumbs, and confectioners' sugar in a bowl or a food processor until smooth. Refrigerate for at least 1 hour.
2. Roll teaspoonfuls of peanut butter mixture into balls. Refrigerate until ready to dip in melted chocolate.
3. Melt chocolate chips and shortening together in the top of a double boiler until very liquid. Using a fork or a skewer, dip each ball into chocolate leaving just the very top of the ball exposed. Set on a greased cookie sheet, setting each ball on the peanut butter end. Refrigerate until the chocolate is firm.

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1. Preheat oven to 350. Combine cake mix, egg, butter, and cream cheese; mix well. Spread mixture into a 9" x 13" lightly greased baking pan.
2. Filling: In large bowl, beat cream cheese and pumpkin until smooth. Add eggs, butter, vanilla, and beat together. Next add the powdered sugar, cinnamon, nutmet, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake.

Variation: Use 20 oz drained crushed pineapple instead of pumpkin or use chocolate cake mix and 1 1/2 cups of smooth peanut butter.

Source: Will's Dad :D

1. Preheat oven to 400 degrees. Lightly grease 12-cup muffin pan.
2. In a bowl, cream oil and sugars. Beat in eggs and salt. Mix in flour, cornmeal, baking powder. Stir in milk and mix batter is smooth. Fold in corn kernels.
3. Spoon into prepared muffin tins.
4. Bake at 400 for 20-25 minutes (or 8-10 minutes convection at 350), until tops of muffins are lightly browned.

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18 muffins

1. Preheat oven to 375 degrees F. Prepare several muffin tins by either spraying with non-stick spray or lining with muffin liners.
2. Add all of the dry ingredients into a large bowl. Stir to combine thoroughly.
3. Place all of the add-ins into the dry ingredients. Stir to combine evenly.
4. In a separate bowl, add the eggs. Whisk to break up the yolks. Add the rest of the wet ingredients to the bowl with the eggs. Whisk to combine thoroughly.
5. Pour the wet ingredients into the bowl with the dry ingredients and add-ins. Stir batter until just combined. Over-stirring will lead to tougher muffins.
6. Pour the cornbread batter into the prepared muffin tins. Fill each muffin tin nearly to the top with batter. The muffins won’t rise too much while baking.
7. Place the muffin tins into a preheated 375 degree oven. Bake in the upper half of the oven for about 20 minutes or until just baked through. To test the “doneness” of a muffin insert a toothpick into the center of one of the muffins. If it comes out clean the muffins are done.
8. Let the muffins rest in the tins on a wire rack for at least 10 minutes before removing. Great Served warm or at room temperature. Enjoy!

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24 muffins