* Prosciutto Wrapped Figs Stuffed with Blue Cheese:

Preheat oven to 400F

- 1 pint of mission figs

- a few slices of prosciutto

- crumbled blue cheese

- salt/pepper

Line a small baking dish with aluminum foil for easy clean up. Slice figs down the middle but leave them connected so they can stand straight up in baking dish. Stuff your figs with crumbled blue cheese (a little goes a long way). Wrap the prosciutto around your figs so it creates a neat package. Sprinkle with salt and pepper. Place in oven for 8 – 10 minutes. Serve immediately.

Preheat oven to 350 degrees F

I had so many items in my pantry that I wanted to eat in a cookie, so I threw them in the mix.

- 2 & 1/2 cups of flour

- 1 tsp of baking soda

- 1 tsp of salt

(sift all of the above ingredients together)

- 1 cup (2 sticks) of unsalted butter at room temp

- 1/2 cup of white sugar

- 3/4 cup packed light brown sugar

- 1 tsp vanilla extract

- 2 large eggs

(mix/beat all of the above ingredients together and then add the sifted flour, baking soda and salt)

Next I added both white and dark chocolate chips, 1 packet of apple cinnamon instant oatmeal, and a few handfuls of dried berries

Bake at 350 F for 12-15 min. Let cool but not completely, these cookies taste the best when they’re still warm.

I did however find frozen tortillas in the freezer and decided I could improvise…

Tortilla Crepe – sweeter than a strawberry daiquiri:

- Nutella

- 1/4 cup balsamic vinegar reduced with honey

- 1/2 pint strawberries sliced reduced with sugar

- toasted almond slivers

- fresh basil roughly chopped

- tortilla warmed in frying pan with melted butter and cinnamon

Heat 1/4 cup of balsamic vinegar in small sauce pan (medium heat). Vinegar will reduce and thicken with heat. Add a couple drops of honey to sweeten the mixture.

Place your sliced strawberries in separate pot over medium heat. As strawberries release juices add about 1/4 cup of sugar. Juices will begin to caramelize making a delicious strawberry sauce.

Give the balsamic vinegar and strawberries about 5-6 min and in the meantime melt a tablespoon of butter in a frying pan. Warm your tortilla on both sides, sprinkling with cinnamon in the process. Melted butter will allow the cinnamon to stick to the tortilla.

Plate your tortilla and slather with nutella. Top nutella with strawberry reduction, toasted almonds and basil. Lastly, drizzle your balsamic reduction across the top for an excellent finish. This flavor match-up is heaven!

* Shrimp Salad:

- Around 2 lbs cooked shrimp

- 1 cup mayo

- 1 Tbsp white wine vinegar

- I Tbsp fresh orange juice

- 1 Tbsp orange zest

- 2 Tbsp capers

- salt & pepper

- 1/4 cup red onion chopped

- handful of fresh dill chopped

Mix mayo, vinegar, capers, orange zest and juice together. Season with salt and pepper. Stir in onion and dill. Spoon over mixture over shrimp. No need to use all the sauce I had some left over.

* Tabbouleh:

- 1/2 cucumber chopped

- 1 cup green onions chopped

- 1/2 pint cherry tomatoes halved

- 1 cup couscous prepared

- 1 bunch fresh mint chopped

- 1 bunch fresh parsley chopped

- salt & pepper

- extra virgin olive oil

- juice of 1 lemon

- crumbled feta cheese (as much or little as you like)

- pita pockets

In a big bowl mix together cucumber, green onions, tomatoes, couscous, mint, parsley, and feta. Drizzle with olive oil and lemon juice. Season with salt and pepper. Stuff your tabbouleh salad into a pita pocket and enjoy.

* Spicy Ginger Snaps: Preheat oven to 350F.

- 2 & 1/4 cups flour

- 1 tsp baking soda

- 2 tsp cinnamon

- 2 tsp pumpkin pie spice

- pinch of salt

Mix all of the above dry ingredients together.

- 1 cup brown sugar

- 1/4 canola oil

- 1/3 molasses (unsulfured)

- 1 egg

Mix wet ingredients together and add to dry ingredients to make cookie dough. If you can find it add in 1 cup of chopped crystallized ginger to the dough and start forming small ice cream scoop size balls. Roll in sugar and lay on greased baking sheet. Bake at 350F for 12 min.

* Summer Shandy:

Summer’s favorite drink and how my Mom learned to tolerate beer as a young lady.

I recommend a $2.99 six-pack of Simpler Times larger brewed in Monroe Wisconsin from Trader Joe’s. Top off your glass with a few splashes of lemonade and you have yourself a fine tasting summer shandy.

Brownies: for an 8×8 pan preheat oven to 350F

- 1 & 1/2 sticks unsalted butter melted

- 4oz of semisweet chocolate chopped and then melted

- 1 cup of sugar

- 2 large eggs

- 1/4 tsp of salt

- 1/4 tsp of vanilla

- 1/3 cup all-purpose flour

Mix all ingredients together and pour into a greased baking pan. Into the oven at 350F for 30 min.

Orange Cream Cheese Frosting: You can mix this without an electric mixer just use those muscles

- 1/4 stick unsalted butter, room temperature

- 4oz cream cheese, room temperature

- 2 cups powdered sugar

- 2 Tablespoons orange juice

- 1 Tablespoon orange zest

Allow brownies to cool and take out of baking pan whole. Using a 1/3 measuring cup as a cookie cutter, turn upside down and cut out holes in the brownies. Slice up an orange and place one brownie circle cut out a top an orange slice, using a fork dollop the brownie with the frosting. Mmmmmm hello cavities!

Being from Wisconsin I’ve sampled my fair share of mac & cheese but this recipe slightly modified from Barefoot Contessa definitely puts all others to shame. With heavy cream and bacon I wouldn’t necessarily classify this as healthy but if you had to choose one thing to cheat on your diet with this dish would be it.

Preheat oven to 400F for bacon (cook 15 -20 min). Bake pasta at 400F for 35 to 40 min. Serves 2 with some left over

- 4 slices of cooked bacon (best flavor comes from cooking it in the oven)

- 1/2 cup of crumbled blue cheese

- 1/2 cup of shredded white and red Wisconsin cheddar cheese (just use the cheese blends that already come pre-packaged)

- 2 cups of elbow macaroni noodles

- 2 Tablespoons of unsalted butter

- 1 cup heavy cream

- 1/2 cup skim milk

- 2 Tablespoons of flour

- 1/2 teaspoon of salt

- 1 teaspoon of nutmeg (or pumpkin pie spice)

- 1 cup of bread crusts chopped

- a handful of freshly chopped basil

Put 4 slices of bacon in the oven at 400F and cook for 15 to 20 min. Bring salted water to a boil and cook pasta al dente (about 8 min). Next in a small pot heat up your milk and heavy cream (do not boil). In another pot melt your 2 Tblsp of butter and add your flour and salt. Once your butter has melted, whisk with a fork the flour and add your heated milk gradually creating a roux. This is the base for most cream sauces like alfredo. Continue to whisk together for another 5 min or so, the sauce should thicken and coat the back of a spoon. Finally add in 1 tsp of nutmeg. Divide your cooked noodles into 2 bowls, chop up your bacon slices and sprinkle over noodles. Add your cheese and mix together with noodles and bacon, reserve some cheese for topping. Pour the roux over your noodles filling up your bowl only about half way. Finally top your mac & cheese with your bread crusts and basil. Place your bowls on baking sheet and place in a 400F oven for 35 to 40 min.

Sooo cheesy! The ultimate comfort food.

- 4 portobello mushrooms (stemmed)

- a handful of freshly chopped parsley

- 2 lemons (1 juiced and 1 sliced)

- 2 triangles of Laughing Cow Soft Cheese (you could substitute with any soft spreadable cheese)

- 1/4 cup of crumbled blue cheese

- 4 english muffins

- a small bunch of arugula

- 1 Tablespoon of minced garlic

- 1/2 cup of mayo

Heat up a grill pan to medium heat, spray with canola oil. Place portobello mushroom caps on grill pan, these will take 10-15 mins to cook, they should be juicy, tender and dark in color almost like a piece of meat. Mix together mayo, garlic, parsley and lemon juice. Season with a little salt and pepper. In another bowl mix together your blue cheese crumbles and laughing cow cheese. With about 2 min remaining on the grill place english muffins face down to toast. Next lay down your lemon slices on the grill near the outside of the pan, make sure they don’t burn. On one side of your toasted english muffin spread your cheese, on the other side slather on your garlic aioli (mayo mixture). Top aioli with arugula and a grilled lemon slice. Lay your perfectly grilled mushroom on the cheese topped bread and put your sandwich together.

DELIZIOSO!

Preheat oven to 400F. Serves 8

- 4 Roma tomatoes

- salt & pepper

- 1/2 cup plain breadcrumbs

- 1 clove of garlic (minced)

- 1/4 cup of chopped fresh basil

- 1/2 cup of freshly grated parmesan cheese

- 1/4 cup extra virgin olive oil

Slice tomatoes in half and scoop out the insides with a spoon. Sprinkle salt and pepper on the inside of clean tomatoes and turn upside down on a plate helping them de-juice or dry out. Mix together breadcrumbs, minced garlic, basil, parmesan and olive oil in small bowl. Season with salt and pepper. Begin scooping mixture into hallowed out tomatoes, place stuffed tomatoes on lined baking sheet standing upright. For a golden crust drop a small piece of butter on the top of each tomato. Bake for 30min. Your friends will love these!