Ingredients

1 15oz. container (about 2 ¼ cups) of Whole Milk or Par Skim Ricotta Cheese

1/3 cup shredded mozzarella cheese

½ cup pepperoni

1/3 cup pizza sauce

Gustus Vitae Everything But The Pizza Seasoning

Pizza crust bread sticks, toast points, or crackers

Procedure

Preheat your oven to 425F.

Slice, dice, or roughly chop the pepperoni, set aside.

In the bottom of the ¶àÀֵ羺 Cheese Baker, spread a thin layer of pizza sauce and season with a sprinkle of Everything But The Pizza Seasoning.

On top of the sauce, add half of the ricotta and spread into an even layer with a spoon or offset spatula. Top with half of the pepperoni, half of the remaining pizza sauce, and half of the mozzarella cheese. Season again with Everything But The Pizza Seasoning.

Repeat the layers with the remaining ingredients.

Place the lid on and bake for 25 minutes. If you like a crispy top, remove the lid and broil for 3-5 minutes.

For the pizza crust sticks, take premade thing crust pizza dough and roll out. Use a knife to cut strips and then cut them in half. Twist the dough or leave them flat and place them on a baking sheet and bake at 425F until nice and lightly browned (about 10-15 minutes).

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6 boneless skinless chicken thighs

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon paprika

â…› teaspoon black pepper

Cream Sauce

1 ½ cups heavy cream

2-3 cloves garlic, minced

1 teaspoon corn starch

¼ teaspoon salt

â…› teaspoon black pepper

â…“ cup sundried tomatoes (chopped)

¼ - ½ cup shredded Parmesan cheese

1 ½ cups baby spinach

Instructions

Preheat oven to 425 degrees F.

Place chicken breasts in the ¶àÀֵ羺 11x8" Modern Classics Rectangular Baking Dish.

Season with salt, paprika, Italian seasoning, and black pepper. Drizzle olive oil over chicken. Rub the seasoning into the chicken and add spinach on top, set aside.

Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.

Bake at 425 degrees F for 16-20 minutes. Remove from the oven and cover with foil. Put the chicken back in the oven for 5 -10 minutes.

Uncover and serve.

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Delicious over pasta, rice, or as is.

Crumble Topping:

2/3 cup old-fashioned rolled oats

1/2 cup all-purpose flour

1/2 cup light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 cup salted butter, cut into small pieces

Apple filling:

3-4 large Granny Smith apples, peeled and thinly sliced

3 Tablespoons salted butter, melted

2 Tablespoons all-purpose flour

1 Tablespoon lemon juice

3 Tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions

Preheat oven to 375 degrees F.

Crumble Topping:

In a medium size bowl combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.

Apple Filling:

In a small bowl stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla and stir. Stir in brown sugar, cinnamon, and nutmeg.

Pour butter mixture over apples and toss to coat. Pour apple mixture into the ¶àÀֵ羺 Ruffled Square Baker and spread into an even layer. Sprinkle crumble topping evenly over the apples.

Bake for about 35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with vanilla ice cream and homemade caramel sauce, if desired.

300 g of rigatoni or penne pasta

200 g of gorgonzola (Italian blue cheese)

300 g of whole heavy cream

300 g of washed spinach leaves or shoots, hulled and roughly chopped

180 g of leftover roast chicken cut into small pieces

1 nice handful of grated Parmesan or Emmental

1 knob of butter and 1 clove of garlic for the mold

freshly ground white pepper.

Ìý

1. Preheat your oven to 390 ° F.
2. In a saucepan, melt the cheese cut into small pieces and the crème fraîche.ÌýBring to a boil while stirring.ÌýLet this sauce thicken for a few minutes over low-medium heat, stirring often.ÌýPepper (do not add salt, the gorgonzola is already very salty).ÌýReserve this cheese cream off the heat.
3. While the sauce cooks, cook the pasta in a large pot of salted boiling water, 3-4 min less than the time indicated on the package (the pasta will finish cooking in the oven).ÌýDrain and set aside.
4. In a very hot pan with a little olive oil, brown / "fall" the spinach leaves for a few moments - the spinach is cooked very quickly, to soften it a little.ÌýDrain the cooked leaves over a bowl to collect the juice.
5. Mix the pasta with the spinach juice.ÌýAdd the cream to the gorgonzola, the roast chicken cut into small pieces and the spinach leaves.ÌýMix well.
6. Pour this mixture into a lightly buttered and scraped gratin dish with a clove of garlic.
7. Sprinkle with grated cheese, then bake for about 15 minutes to brown everything and finish cooking the pasta.ÌýEnjoy hot.

395 F

2 cups ricotta

1 1/3 cups + 1 tbsp. parmesan cheese

16 large cremini or portabella mushrooms

1 package (8 ounces) cream cheese, softened

1/2 cup grated Parmesan cheese

2 teaspoons paprika

Salt

Pepper

2/3 cup lump crab meat

2 tablespoons minced chives

Procedure

Preheat oven to 425F.

Remove stems from mushrooms and set caps aside (discard stems or save to use in stock, stir-fry, or salads).

In a bowl, mix the cream cheese, parmesan cheese, and paprika; season to taste with salt and pepper. Once smooth, gently fold in crab meat. Ìý

Spoon filling into mushroom caps. Place on ¶àÀֵ羺 Appetizer Trays and bake in the preheated oven for 8-10 minutes or until mushrooms are tender.

Remove from the oven and garnish with minced chives.