Vodka-Infused Craisins and Orange Oatmeal Cookie

Ingredients

3/4Cup white sugar

1/4Cup brown sugar

1 3/4Cup oatmeal

1 1/2Sticks butter

2 eggs

1 1/2Cups AP flour

1 Cup Craisins

3/4Cup of vodka

1tsp Orange extract

1tsp Baking soda(BS)

1. Pre-Heat oven at 350F
2. Reconstitute craisins in vodka for 30 minutes
3. While craisins are soaking cream together the butter and sugars
4. Add eggs and orange extract
5. Mix together AP flour and BS then add to mixture
6. Add oatmeal
7. Drain craisins and then fold into cookie dough
8. Bake for 10-12 minutes

Chocolate Chip Oatmeal Cookies

Ingredients

3/4cup firmly packed brown sugar

1/4cup white sugar

2 sticks of butter
2 eggs

1tbsp vanilla

1 1/2cup AP Flour

1tsp BS (Baking Soda)

1/2tsp salt

3 overflowing cups of oatmeal (quick or old fashioned oats)

Chocolate chips

1. Preheat oven at 350F
2. Cream together butter and sugars
3. Add eggs and vanilla; mix thoroughly 
4. Combine flour with BS and salt; Slowly add and incorporate flour mixture into batter
5. Add oats and mix well (I mix it in with my hands)
6. Put about a 1/4cup of dough for each cookie on an un-greased cookie sheet
7. Place chocolate chips on top
8. Bake for 8-12 minutes (or until you see a light golden brown edge under the cookie without picking it up)
9. Let cool for 1 minute on cookie sheet; Remove to wire rack
10. Allow to fully cool or enjoy a warm cookie with a cold glass of milk and enjoy

Polenta Eggs Benedict

Ingredients

6 three inch polenta rounds

6 thin slices of pancetta

6 thin slices of fresh mozzarella

6 eggs

Arugula

Basil Hollandaise

Step 1 - POLENTA

Ingredients

6cups water

1tbsp salt

2cups yellow cornmeal

3tbsp butter

1. Bring water to boil and add salt
2. Gradually whisk in the cornmeal
3. Reduce heat to low and cool until the mixture thickens and becomes tender, whisking often, about 10-15 minutes
4. Turn off heat and mix in butter until its melted
5. On a baking sheet put wax paper and spray it with non-stick spray
6. Pour mixture on and spread until its even; let cool in fridge for 15-30 minutes

Step 2 - Basil Hollandaise

Ingredients

3 egg yolks

1 1/2tablespoon lemon juice

1/2teaspoon salt

1 teaspoon basil

10 tablespoons salted butter

Slowly melt butter; DO NOT LET IT BOIL

In a food processor or blender add egg yolks, 1 1/2tbsp lemon juice, and 1/2tsp salt; Pulse for 20-30 seconds(Friction from blades will slightly heat yolks and add air)

Once yolks have lightened add basil and melted butter while holding pulse on the processor till incorporated

Taste and add more lemon or salt if needed; If you want it thinner add a little warm water

Store in a warm spot (on or around the stove); Use within about an hour

Makes around 1 cup of hollandaise 

Step 3 - Poached Eggs

Boil 6 cups of water with 1/3cup white vinegar, poach eggs until whites are cooked and take out with a slotted spoon, let rest on a paper towel, then lightly salt

Step 4 - Crispy Food

Crisp Pancetta slices; add 2tbsp of butter to drippings then brown polenta rounds

Step 5 - Gooey Cheese

Put mozzarella slices on polenta rounds and microwave for 3-8seconds until cheese is slightly melted

Step 6 - Plate

Time to plate from bottom to top

Polenta-> Mozzarella-> Pancetta-> Arugula-> Poached Egg-> Hollaindaise

Step 7 - Eat

Enjoy

Crab Pasta Salad

Dill dressing:

1tbsp dijon mustard

3tbsp mayonaisse 

1/2tsp lemon zest

3tsp lemon juice

1tsp kosher salt

1/8tsp white pepper

1/8tsp dill

Cilantro dressing:

1tbsp dijon mustard

3tbsp mayonaisse

1/2tsp lemon zest

3tsp lemon juice

1tsp kosher salt

1/8tsp white pepper

1tsp cilantro

Salad:

1/2lb pasta

6oz can of crab meat(4.5oz dry weight)

1.  Make dressing by mixing all ingredients listed
2. Boil water and add 1 tbsp salt 
3. Prepare ice bath
4. Add pasta and boil till al dente
5. When done shock pasta in ice bath
6. Drain pasta and lightly dry
7. Toss dressing and pasta; Fold in crab meat then serve