Laura Grenier

Cheesecake Cookies
Using ingredients from the pantry, these chewy, freezer-safe cheesecake cookies create a delectable dessert fit for a party.

Preheat the oven to 325 degrees F (165 degrees C).

Combine flour sugar cream cheese butter eggs baking powder vanilla and salt in a bowl until a dough forms.

Drop rounded tablespoons of dough 2 inches apart onto cookie sheets.

Bake in the preheated oven until bottoms are very lightly golden brown and tops are just about to turn color 10 to 14 minutes.

Let cool for at least 10 minutes.

Sprinkle with powdered sugar.

Beef Enchilada Dip
Beef enchilada dip is quick and easy when using prepared enchilada sauce, cream of mushroom soup, and ground beef and cooked in the slow cooker.

Heat a large skillet over medium-high heat.

Cook and stir beef and onion in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Add water and taco seasoning; cook and stir until water is evaporated about 5 minutes.

Mix enchilada sauce cream of mushroom soup and Cheddar cheese together in a slow cooker; turn on High.

Add ground beef mixture to enchilada sauce mixture.

Cook stirring occasionally until sauce begins to bubble 15 to 20 minutes.

Decrease heat to Low or ‘Keep Warm’ setting to serve.

Taco Dip
This taco dip is made with a spicy layer of cream cheese and sour cream, topped with lettuce, cheese, tomato, and bell pepper. Perfect for dipping!

In a medium bowl, combine taco seasoning, sour cream, and cheese until well combined.

In a 9- or 10-inch round serving dish, spread mixture.

Barbecue Ribs
Pork ribs are baked and then grilled until smoky and tender. The ribs are then covered with a tasty marinade made with sweet and spicily ingredients, including rum.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Slice the spareribs into serving-sized pieces, then wrap them in double-thick foil.

Bake for 1 1/2 hours in the preheated oven.

Drain drips after unwrapping.

(I typically freeze soup drippings to use later.) In a sizable roasting pan, put the ribs.

Combine the brown sugar and chili sauce.

sauce soy ketchup A bowl with Worcestershire sauce, rum, garlic mustard, and pepper.

Ribs should be covered in sauce and marinated for an hour at room temperature or up to eight hours in the refrigerator.

Set the grill’s temperature to medium.

Grates should be 4 inches above the heat source and greased with cooking spray.

Carrots a la Orange
This delicious side dish covers tender carrots with a delicious butter, orange, and ginger sauce.

Carrots should be cooked for about 15 minutes in boiling, lightly salted water, or until they are just tender.

Drain.

Carrots should be moved to a serving dish and kept warm.

In a saucepan, stir together sugar, cornstarch, salt, and ginger.

Increase heat to medium and whisk in orange juice.

Stirring continuously, bring to a simmer, and cook for 3 minutes or until the sauce is smooth and thick.

Then, add the butter.

After coating the carrots with the sauce, serve.

Italian Meat Sauce I
a hearty tomato sauce made with ground beef, sausage, and Italian seasonings.

2 tablespoons of olive oil are heated in a large pot over low heat.

Add two-thirds of the sliced garlic and the chopped onion.

Cook for 5 minutes.

Include tomato paste, water, and diced tomatoes in the tomato sauce.

Simmer.

The remaining 2 tablespoons of olive oil are being heated in a large skillet over medium heat.

Cook the remaining garlic for one to two minutes.

Sausage is added, and it cooks for about three minutes on each side.

Cover after browning and lower the heat.

After 10 minutes, turn off the heat and cut the sausages in half.

To the tomato mixture, add.

Brown the pork in a sausage skillet over medium heat.

To the tomato mixture, add.

To tomato sauce, add 3 tablespoons of parsley, Romano oregano, salt, and pepper.

Maintain simmering on low heat.

Italian Lemon Coffee Cake
Torta al limone is the Italian name for this delicious lemon coffee cake, which pairs well with a cup of coffee or cappuccino.

Preheat the oven to 350 degrees F (175 degrees C).

Grease and flour a 6-cup 7-1/2×3-inch Bundt pan.

Sprinkle almonds evenly around the bottom of the pan.

Set aside.

Beat eggs and sugar with an electric mixer in a large bowl.

Add oil lemon juice and lemon zest; mix until well combined.

Gradually beat in flour until it has been incorporated.

Add Lievito and mix well.

Pour batter evenly into the prepared pan.

Meyer Lemon Curd
This fresh Meyer lemon curd makes a lusciously smooth tart filling or dessert spread and takes less than an hour to make from scratch.

Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy 2 to 3 minutes.

Beat in eggs and yolks one at a time until incorporated.

Mix in lemon juice.

Transfer mixture to a saucepan.

Cook the mixture over low heat stirring gently until smooth.

Increase the heat to medium and simmer gently stirring constantly until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer 15 to 30 minutes.

Remove from heat and stir in lemon zest.

Aguachile
This chilled and spicy aguachile is made with shrimp that have been marinated in a serrano-lime mixture and then topped with fresh red onions, avocados, and cucumbers.

Combine lime juice chiles cilantro and 1 teaspoon salt in a blender; blend until smooth.

Divide shrimp onto 2 shallow plates.

Pour chile-lime mixture evenly over the 2 plates of shrimp.

Place in the refrigerator and marinate until the shrimp turn opaque and white 15 to 25 minutes.

Top each plate with red onion and avocado.

Place cucumber around the edges.

Sprinkle with remaining salt.

Bobbe’s Super Cheesy Pasta
A very rich, creamy, and zesty cheese and pasta recipe. Not for the dieters out there! The salad dressing adds a very nice creaminess and a little ‘bite’!

Bring a large pot of lightly salted water to a boil and cook the rigatoni pasta 8 to 10 minutes until al dente.

Drain and return pasta to the pot.

In the pot with the pasta mix the butter garlic Cheddar cheese Gouda cheese and Parmesan cheese.

Cook and stir over low heat.

Be careful not to have too much heat as the cheese will get stringy.

Gradually mix in the blue cheese dressing and milk.

Continue to cook and stir until the pasta is well coated.

Season with paprika salt and pepper.