Ham and Cheese Cups

prep: 20 minutes
bake: 20 minutes

you’ll need…
1 box refrigerated pie crust, softened according to package directions
1 cup chopped ham, cooked chopped bacon or sautéed vegetables
1 cup shredded cheese (whatever you have on hand!)
4 eggs
1¼ cups light cream or whipping cream
1 teaspoon seasoning salt (your favorite)

let’s get to it…
Place oven rack in center of oven. Heat oven to 425°F.
Lightly spray 12 muffin cups with nonstick spray. Unroll crusts from pouch; press down gently to smooth out seams and cracks.
Cut 6 rounds from each crust with a 4-inch round cutter (or a glass about that size). Place one round in each muffin cup; press gently so that edges cup the sides to the top. Evenly divide the chopped ham, cooked chopped bacon or sautéed vegetables between the 12 muffin cups. Evenly divide the cheese between the 12 muffin cups: set aside
Beat the eggs, light cream and seasoning salt in a bowl until well blended. Using a ladle or measuring cup, pour egg mixture evenly into each of 12 muffin cups.
Bake for 15 to 20 minutes or until eggs are set in the middle and the edges are golden. Serve immediately.

Chicken Marsala Meatballs

prep: 30 minutes
cook: 10 minutes

makes about 24 (1-inch) meatballs

you’ll need…
1 cup finely grated Parmesan cheese, divided
¼ cup finely chopped parsley
1 pound ground chicken (I used thigh meat)
½ cup breadcrumbs
2 cloves finely chopped garlic
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 egg
1 tablespoon butter
2 tablespoons olive oil
¼ cup chicken broth
¼ cup Marsala wine

let’s get to it…
Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. Finely chop the parsley; set aside.

Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated. Form into 1-inch balls.

Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. Remove from pan and top with remaining cheese and parsley. Serve immediately.

Cherry Pie Ice Cream 

prep: 1 hour
freeze: 4-5 hours

serves 8

for the ice cream you’ll need…
2 cups whole milk, divided
1 tablespoon plus 1 teaspoon conrnstarch
3 tablespoons cream cheese, softened
⅛ teaspoon sea salt
1¼ cups heavy cream
⅔ cup sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 can (21 ounce) cherry pie filling

for the streusel you’ll need…
½ cup light or dark brown sugar
1 cup flour
½ teaspoon cinnamon
¼ pound (1 stick) butter, chilled and cut into ½-inch cubes

let’s get to it…
Whisk 2 tablespoons milk and the cornstarch in small bowl; set aside. In medium bowl, whisk the cream cheese and salt until smooth; set aside. Fill a large bowl ice and water.
Boil the remaining milk, cream, sugar, corn syrup and vanilla in a large saucepan on medium high heat for 4-minutes. Remove from heat and whisk in the milk and cornstarch mixture. Return to heat and boil for 1 minute until slightly thickened. Remove from heat.
Whisk the hot mixture into the cream cheese until smooth. Pour mixture into a 1-gallon Ziploc freezer bag and seal tightly. Submerge into the ice and water and chill 30 minutes to 45 minutes.
Pour the chilled mixture into a frozen ice cream canister or machine and spin until thick and creamy. When thick and creamy, stir in the cherry pie filling. Spoon ice cream into a storage container, press a piece of parchment paper directly on the ice cream and freeze for at least 4 hours.
Place oven rack in the middle of the oven. Heat oven to 350°F.
Mix the sugar, flour and cinnamon until blended. Quickly rub the butter into the flour mixture with fingers until the mixture looks like coarse sand.
Spread mixture on an ungreased baking sheet. Break up any large pieces. Bake for 30 to 35 minutes, stirring occasionally so mixture doesn’t burn. Mixture should be toasted and brown. Cool at least 20 minutes.
Spoon ice cream into individual bowls. Sprinkle with struessel just before serving.

Zucchini and Feta Fritters with Roasted Red Pepper Dip

prep: 1 hour
cook: 20 minutes

makes 8 fritters

for the fritters you’ll need…
3 medium size zucchinis (about 1 lb.)
2 teaspoons salt
½ cup flour
1 teaspoon baking powder
1 tablespoon Italian seasoning
2 large eggs, beaten
6 ounces feta cheese, crumbled
2 cups frying oil (canola, vegetable or peanut)

for the roasted red pepper dip you’ll need…
2 cloves garlic, peeled
½ cup toasted almonds
3 large roasted red peppers, drained
1 teaspoon white vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste

let’s get to it…
Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.
Line a baking sheet with paper towels; set aside. Heat oven to 165°F.
Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.
Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.
Whisk in beaten eggs, zucchini and ¾ of the feta cheese.
Pour oil (enough to cover the bottom) into a large 12-inch skillet and heat on medium high for 3 to 4 minutes. Using a ¼-cup measuring cup, scoop out fritter mixture and drop into oil; repeat 3 more times until 4 fritters are in the skillet, being careful not to crowd the pan.   Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Repeat with remaining fritter mixture.
Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.