Italian Easter Cookies

Ingredients

• 1/2 cup butter
• 3/4 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 cup milk
• 1/4 cup vegetable oil
• 3 3/4 cups all-purpose flour
• 5 teaspoons baking powder
•  
• 4 cups confectioners' sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 tablespoons milk
• 3 drops red food coloring (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
3. Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
4. To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.

Clam Sauce with Linguine

Ingredients

• 1 (16 ounce) package linguine pasta
• 1/2 cup butter
• 3 cloves chopped garlic
• 1 pound fresh mushrooms, sliced
• 2 (6.5 ounce) cans chopped clams with juice
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Creamy Linguine with Clam Sauce

Ingredients

• 1 (8 ounce) package linguine pasta
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup minced sweet onion
• 2 cloves garlic, minced
• 1 (10 ounce) can baby clams, drained with juices reserved (such as Bumble Bee®)
• 1 tablespoon dry white wine
• 1 (16 ounce) jar Alfredo sauce (such as Classico®)
• 1 teaspoon grated Parmesan cheese, or to taste (optional)
• 1 pinch crushed red pepper flakes, or to taste (optional)

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
2. Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
3. Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

Vanilla Latte

Ingredients

• 1 1/4 cups 2% milk
• 2 tablespoons vanilla flavored syrup
• 1 (1.5 fluid ounce) jigger brewed espresso

Directions

1. Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the vanilla syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Spoon foam over the top.

Hamburger Soup I

Ingredients

• 1 pound lean ground beef
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 6 cubes beef bouillon
• 5 cups water
• 1 (8 ounce) can tomato sauce
• 1 (16 ounce) can diced tomatoes
• 1 teaspoon salt
• 1 (10 ounce) package frozen corn kernels
• 1 teaspoon dried basil
• 3 tablespoons ketchup

Directions

1. In a medium skillet, brown hamburger over medium heat. Drain off fat.
2. Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

Sausage, Kale, and White Bean Soup

Ingredients

• 1 cup dry navy beans
• 1 large bunch kale, rinsed, stemmed and chopped
• 1 tablespoon olive oil
• 1 pound spicy linguica sausage, sliced
• 1 cup chopped shallots
• 4 cups chicken broth
• salt and pepper to taste
• 1/2 teaspoon hot sauce, or to taste

Directions

1. Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
2. Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
3. Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
4. Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
5. Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.