So delicious and so hearty. It doubles quite well.

3 Tbsp. olive oil
2 lbs. beef short ribs
2 tsp. Kosher salt
2 tsp. Ground black pepper
2 Tbsp. butter
2 leeks, white & green parts OR
1 medium diced onion
1 stalk celery, chopped
2 minced garlic cloves
1/2 tsp. dried oregano
2 cups of canned crushed tomatoes

In a large pan, heat the oil over over med-high heat. Sprinkle the short ribs with the salt and pepper then rub them into the meat on both sides. Add to hot oil and brown them on both sides for 5 minutes on each side - you want these to brown well. Remove from pot with tongs and set aside onto a plate or baking sheet.

In hot oil in the pot, place the butter and add the leeks/onions and celery; cook for 10 minutes. Add the garlic and cook for 1 more minute. Sprinkle in the oregano and add the tomatoes. Scrape the ribs into the pan, along with any accumulated drippings from the plate. Increase heat to high and bring to a boil. Reduce heat to a simmer, and simmer for at least 2 full hours. Serve. (The sauce may be a tad greasy, just lift out the ribs with tongs).

Peanut butter lovers will adore these. I made them for a party my daughter hosted and they disappeared in a snap!

Bars:
6 oz. bag of semi-sweet chocolate chips
2/3 cup butter - room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1-1/2 cups firmly packed brown sugar
1 tsp. pure vanilla extract
3 large eggs - room temperature
2-1/4 cups flour
2-1/2 tsp. baking powder
1/2 tsp. kosher salt

Preheat your oven to 350 degree; Lightly grease the bottom only of a 9 x 13 baking pan, or line it with parchment paper. While oven is preheating, set the butter & eggs on the counter for at least 30 minutes.

In a large bowl, combine butter & peanut butter; add both sugars and vanilla - cream this until light and fluffy -about 2-3 minutes. Beat in the eggs, one at a time, scraping down bowl after each egg.

In separate bowl, whisk/sift together the flour, baking powder and salt. Blend this into the peanut butter mixture. Stir in the chips. Spread batter into pan. Meanwhile, make the glaze.

Bake for about 35-45 minutes and set on cooling rack. Spread with the warm glaze. Cool completely before cutting. They’re worth the wait.

Glaze:
6 oz. semi-sweet chocolate
1/3 cup creamy peanut butter

Combine ingredients in a small saucepan; cook over very low heat stirring constantly until the chocolate is melted and its smooth and creamy. Immediately spread it onto the baked bars.

My daughter received these great new Purdue Chicken Perfect Portions as a promotional item and asked me if I wanted to try them. So, browsing my cupboards I came up with this recipe using Old Bay Seasoning and flour. Then, because I had Matzo meal in the house, I substituted it for the traditional breadcrumbs and grated cheese. What a great idea it was! Another dinner gobbled with no leftovers!

6 (or more) thin chicken breasts, sliced/pounded thin
2 Tbs. butter
3 Tbsp. olive oil (extra virgin is best)
3/4 cup flour
1 tsp. kosher salt
1/4 tsp. ground black pepper
2 eggs
2 Tbs. water
3/4 cup matzo meal
2 Tbs. Old Bay Seasoning

Place the oil and butter in a large non-stick frying pan and turn heat to medium-high. Meanwhile, open each Perfect Portion pack to rinse and pat dry; place on a plate.

On 3 separate plates do the following:

• Mix flour, salt & pepper on 1st plate;
• Whisk the 2 eggs and water on 2nd plate;
• Finally, mix matzo meal and Old Bay Seasoning on 3rd plate. Line them up in that order across your counter next to the stove - it’s easier this way.

With a fork, pierce and pick-up one of the cutlets, dredge in the flour mixture on both sides - gently pat; then dip in the egg mixture coating both sides; finally, dredge in the matzo meal/Old Bay mix and press down gently on both sides to make sure it’s coated well. Do this with about 3-4 cutlets or as many will fit in the pan at a time.

Place in the the pan and cook on medium-high for about 5-6 minutes on each side - we like them crispy - or until done. If you make a couple of batches, you will want to add more butter and oil.

Oh, to have one of these by the poolside. If I only had a pool! I enjoy them anyways, hope you do too. If you like or prefer a Mocaccino, then just add about 3 Tbsp. Hershey’s chocolate syrup. And straws - don’t forget the straws. They add just the right amount of ambience to this beverage!

Makes two refreshing drinks
3/4 cup double strength coffee - if not, it’ll be too weak
2 Tbsp. granulated white sugar
2 cups crushed ice
1 cup whole milk

Make a small pot of double strength coffee (decaf is okay, too); chill. Combine all the ingredients in a blender. Serve.

Here’s our RSS feed so you can get recipes right to your browser or even your email! Please sign up today so you can have our delicious recipes delivered straight to you.

 Subscribe in a reader