This is just a basic, plain oatmeal cookie recipe - no cinnamon, no chips, no raisin, no nuts - just the way I like it!

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats

Directions:

Preheat oven to 350° F.

Combine flour, baking soda, salt and in small bowl. 

Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add in the eggs and vanilla and mix well.  

Gradually beat in flour mixture. Stir in oats. 

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8-10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

 This is an amazing, flavorful easy-to-make soup.

Ingredients:

• 1 teaspoon olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• 1 lb raw sweet Italian poultry sausage, casings removed 
• 32 oz fat free low sodium chicken stock
• 1 (28 oz) can unseasoned crushed tomatoes
• 2 tablespoons chopped fresh basil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 oz 1/3 less fat cream cheese, cut into cubes
• 12 oz refrigerated cheese tortellini
• 2 cup fresh spinach

Directions:

1. Heat the olive oil in a large soup pot over medium-high heat. Add the onions and stir to coat. Cook, stirring occasionally, for a few minutes until the onions are softened. 
2. Add the minced garlic and cook for another 30-60 seconds. 
3. Add the sausage to the pot, breaking the meat up into small pieces. Cook until the sausage is cooked through.
4. Add the chicken stock, crushed tomatoes, basil, Italian seasoning, salt, and pepper. Turn heat to high and bring mixture to a boil. 
5. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes. 
6. Uncover the pot and add the cream cheese. Whisk the cream cheese in while simmering until the cheese is dissolved. 
7. Add the tortellini and spinach and stir together. Cover the pot and simmer for 10 minutes until pasta is cooked.

 A cassoulet is a rich, slow-cooked stew that originated in southern France. I'm probably pushing it to call this a cassoulet as it is not slow-cooked, but it does contain some of the traditional ingredients (white beans, sausage, garlic and herbs), and it makes this yummy, easy meal sound fancy. 

Ingredients:

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts, cut into one-inch cubes
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 13 oz package of turkey smoked sausage (I prefer this to pork to keep fat and calories a little lower), sliced into quarter-inch thick circles
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 2 15oz cans great northern or cannellini beans, rinsed and drained
•  1 cup no salt added chicken stock
• 2 tablespoons chopped fresh parsley

Directions:

1. In a large nonstick skillet (needs to be fairly deep), heat the tablespoon of olive oil over medium-high heat. 
2. Season the chicken with the paprika, salt and pepper, and add to the pan.
3. Cook about 5 minutes or until cooked through, stirring frequently.
4. Scoot the chicken to one side of the skillet and add in the in the sliced sausage pieces. Cook for about 5 minutes.
5. Add in the garlic, stirring everything to combine. Cook for about 30 seconds.
6. Season the mixture with the thyme and pepper. 
7. Add wine and tomato paste and stir until combined.
8. Add the beans and chicken stock.
9. Simmer on low heat for 10-15 minutes.
10. Sprinkle with fresh parsley before serving. 

Makes about 6 servings

My family members know that I tend to be a vanilla ice cream kind-of-girl. Even though I love chocolate in general (cookies, cakes, brownies, etc.), it's just not my go-to for ice cream. But this chocolate ice cream is amazing and is worth making an exception. It is creamy and yummy and definitely hits the spot when you have a chocolate craving. It's kind of a complicated process as it is a custard style base that takes some time and preparation, but it's worth the work. I suggest starting in the morning on the day before you want to serve it. That way the ice cream base has plenty of time to chill in the refrigerator before you churn it, and then you can freeze it overnight before serving the following day.

Ingredients:

• 3/4 cup granulated sugar, divided
• 3 Tbsp Dutch cocoa powder
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1/4 cup corn syrup
• 4 oz. bittersweet chocolate, chopped
• 4 large egg yolks
• 2 tsp pure vanilla extract

Directions:

1. Whisk together 1/2 cup sugar and 3 tablespoons of cocoa powder in a medium saucepan. Whisk in the cream, milk and corn syrup and simmer over medium heat (will bubble at the edges of the pan).
2. In a microwave safe bowl, melt the chocolate on 50% power in 30 second increments, stirring in between each cycle, until the chocolate is melted. Let it cool slightly.
3. In a medium Pyrex or other heatproof bowl, whisk together the remaining 1/4 cup sugar with the egg yolks until the mixture is slightly pale in color and fluffy (about 1-2 minutes). 
4. Stir in the melted chocolate. The mix will thicken and set a bit.
5. While continuously whisking, slowly pour 1 cup of the hot milk mixture from the pan on the stove into the egg yolk mixture in the Pyrex bowl.
6. Now pour this egg yolk mixture into the pan on the stove while vigorously whisking.
7. Continue to cook the chocolate custard mixture, stirring constantly, until the mixture has thickened slightly (should coat the back of a spoon) and registers 175-180 degrees on an instant-read thermometer. 
8. Pour the mixture into a large Pyrex or other heatproof mixing bowl, and stir in the vanilla extract.
9. Cover the mixture with plastic wrap, carefully pressing it against the surface of the ice cream mixture to prevent a skin from forming on top.
10. Chill the ice cream mixture in the refrigerator until completely cooled, for at least six hours.
11. Churn the ice cream mixture in your ice cream maker according to the manufacturer's directions.
12. Transfer to a container, cover, and freeze in the freezer until firm, about 6-12 hours.

Note: If you want to add mix-ins like chocolate chips, peanut butter cups, etc., just add them in during the last couple minutes of churning.

When I go to local artisan ice cream shops, I often gravitate toward fruit flavored cheesecake ice cream. Now that I have finally gotten smart and purchase an ice cream maker for home, I thought it was time to make one of my favorites. This is the BEST blueberry cheesecake ice cream. It is rich and creamy and fruity, and the hint of graham crackers really make this reminiscent of  cheesecake. 

Ingredients:

• 1 pint fresh blueberries (about 2 cups) 
• Note: You can use frozen blueberries, but you need to thaw them first and drain away any liquid
• 1 cup granulated sugar, divided
• 1 teaspoon cornstarch
• 1 tablespoon water
• 8 ounces cream cheese, softened
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• ½ tsp kosher salt
• 1 cup chopped graham crackers

Directions:

Make the blueberry compote:

1. Freeze your ice cream maker bowl for 24 hours before making the ice cream.
2. In a medium sauce pan, combine the blueberries and 1/4 cup sugar and bring to a boil. 
3. Reduce the heat to a summer and cook for about 10 minutes or until the berries have broken down.
4. Whisk together the cornstarch and tablespoon of water to make a slurry.
5. Add the cornstarch slurry to the berry mixture and cook for 1-2 minutes until slightly thickened.
6. Remove the berry compote from heat and transfer to a small glass bowl to cool. Make sure you cover the container once it has cooled a bit, and cool completely in the refrigerator before using.

Make the ice cream base:

1. Using a stand mixer with a whisk attachment, add the cream cheese and 3/4 cup sugar to the mixing bowl and beat until light and fluffy, about one minute.
2. Turn the mixer speed to low and very slowly drizzle in the cream, milk, vanilla extract and salt.
3. Mix until completely smooth to avoid lumps of cream cheese.
4. Transfer the ice cream base to the refrigerator and chill for 30 minutes (can leave it overnight).
5. After the base is chilled for at least 30 minutes, churn the mixture in the bowl of your ice cream machine according the manufacturers directions (probably 18-20 minutes).

Layer the ice cream ingredients:

1. Once the ice cream is finished churning, transfer 1/3 of the base into a shallow ice cream container or a loaf pan. 
2. Drizzle 1/3 of the blueberry compote over the ice cream. Sprinkle 1/3 of the graham crackers over the sauce.
3. Repeat these steps tow more times with the remaining ice cream, blueberry compote, and graham crackers.
4. Swirl the ingredients together with a butter knife to distribute the berries and crackers throughout the ice cream.
5. Cover the pan tightly with plastic wrap and freeze for at least 4 hours. 
6. Let it sit at room temperature for about 10 -15 minutes before scooping.

 Oatmeal cookies are one of those things that when I think about making them, I always think "boring", and end up not making them. I forget how much I actually love them. I LOVE a good thin, chewy oatmeal cookie with nothing added in - no chips, and definitely no raisins. This recipe makes the perfect chewy oatmeal cookie. Do be aware that they spread a lot when cooking, so don't put more than 8 on a large baking sheet. 

Ingredients:

1 cup unsalted butter
2 cups sugar (400 g)
2 eggs
1 1/2 tablespoons honey
2 teaspoons vanilla
2 cups flour (240 g)
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 cups quick cook oats (178 g)

Directions:

1. Preheat oven to 350 degrees F. 
2. Using a stand mixer, beat together the butter and sugar until smooth and creamy.
3. Add in the eggs one at a time.
4. Add in the honey and vanilla and mix in until well combined.
5. In a separate bowl, whisk together the flour cinnamon, salt, and baking soda.
6. Add the dry ingredients in to the wet ingredients in batches on slow speed until combined.
7. Mix in the oats until combined.
8. Using a 2 T cookie scoop, scoop dough onto baking sheet lined with parchment paper. Make sure they are spread apart as they really spread when cooking. I put 8 on a large baking sheet. If you want smaller cookies, use a small (1 T) cookie scoop.
9. Bake for 8 - 10 minutes.
10. Let cookies cool on baking sheet for 3 minutes before transferring to a cooling rack to cool completely.

Makes about 3 dozen large cookies.

This is a little different twist on the traditional thumbprint cookie. Usually these cookies are filled with some flavor of jam. Instead of jam, these are filled with creamy caramel and topped with a milk chocolate swirl. 

Ingredients:

1 cup unsalted butter, softened
¾ cup sugar
1 large egg at room temperature
1 egg yolk at room temperature
½ teaspoon vanilla extract
2⅔ cups all purpose flour
¼ teaspoon salt
24 Kraft wrapped caramels
½ cup heavy whipping cream
½ cup milk chocolate chips

Directions:

1. Preheat the oven to 350°F
2. In a large bowl, cream together the softened butter and sugar with an electric mixer until creamy and light in color
3. Add in the whole egg and mix until combined. Next add the egg yolk and vanilla and beat until just combined.
4. In a separate bowl, whisk together the flour and salt.
5. Slowly add the flour and salt to the wet ingredients  and mix until you get a smooth dough.
6. Line a cookie sheet with parchment paper. Using a small cookie scoop (1 tablespoon size), scoop out the cookie dough, and roll each scoop into a ball. 
7. Place the balls on the parchment, and press the center of the cookie down with the back of a teaspoon. Repeat with all of the cookies.
8. Put the cookies on the baking sheets into the freezer and freeze for 30 minutes to help keep the dough from spreading when baked.
9. Bake the cookies for 15-16 minutes. Keep the cookies that you are not baking in the freezer until ready to put in the oven.
10. If the center of the cookies have risen after baking, use the teaspoon to press down the centers. 
11. Transfer the cookies to a cooling rack to cool.
12. Place the caramels and the heavy whipping cream in a small saucepan over low heat. Stir constantly until the caramel has melted and the mixture is smooth.
13. Spoon about a teaspoon of caramel into the cookies. If the caramel starts to set, reheat on low. 
14. Put the chocolate chips in a microwave safe bowl and heat in 30 second increments to melt the chips, stirring after each 30 second interval until smooth and melted.
15. Transfer the chocolate into a  piping bag, cut off the tip, and drizzle over the cookies. Allow the chocolate to set before serving. I put them in the refrigerator to speed up this process.