Chicken Orzo Frittata

3/4 cup orzo pasta
6 eggs
1/3 cup whole milk ricotta
1/4 cup creme fraiche
2 cooked chicken breasts, cubed (about 2 cups)
4 scallions, chopped
1/4 cup chopped Italian flat-leaf parsley
1/3 cup diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

This is a great dish for a ladies lunch or shower!!

Nog for the Dog (Canine Egg Nog)

- 1 container plain yogurt (32 oz or larger)
- 1 jar baby food (any meat flavor)
- 1 large can evaporated milk
- 1 egg
- 1 1/2 cups water

Blend all ingredients and serve in festive holiday bowls. You can also freeze the left over in ice cube trays and give as a summer treat.

* Also as with any uncooked egg dish please be sure your eggs are super fresh and this does not go un-refridgerated.

ENJOY - 4 Paws Up

Maple Bourbon Pecan Pie

Makes 1 nine-inch pie.

All-purpose flour, for dusting
Pie Dough or pre-made pie crust
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon, or dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 large egg yolks
2 tablespoons heavy cream
Whipped cream, (optional)

Directions:

Use a pre-made crust (and don't worry about the leaves) OR on a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes.

Heat oven to 400 degrees.

In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.

Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.

Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

We had this Thanksgiving of 2007 and it was a BIG HIT!!!!

Minty Mutt Cookies

- 1 1/2 cups whole wheat flour
- 1 1/2 cups Bisquick
- 1/2 cup mint chopped leaves
- 1/2 cup milk
- 4 tablespoons margarine
- 1 egg
- 1/4 cup corn syrup (light or dark)

Combine all ingredients in food processor, process until well mixed
Roll out on a floured surface to 1/4 to 1/2 inch thickness.

Cut with holiday shaped cookie cutters, place on non-stick cookie pan.
Bake at 375 F for 20 minutes or until lightly browned.

Cool and store in air-tight container.

Dory's favorite stocking stuffer for all her doggie pals! If you like you can also melt carob chips and dip the cookies in for a festive look!!

Easy Cheesy Doggie Cookies

Ingredients:

1 3/4 cups cheddar cheese, grated and room temperature

1 stick margarine

1 1/2 cups whole wheat flour

2 eggs

Steps to Make:

1. Cream cheese with margarine and flour. Mix well then add eggs.

2. Make 2 logs, about 2" in diameter.

3. Chill in refrigerator.

4. Cut into 1/4" slices and place on a greased baking sheet.

5. Bake at 375 F for about 15 minutes or until slightly brown and firm.

6. Store in Airtight container.

Dory says, "YUMMO"!

Oh So Lemony Cookies

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar 2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice 1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Preheat the oven to 375 degrees F.

Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

These cookies keep very well and their pretty lemony flecks make them great for holiday gift giving.

Blueberry Sour Cream Cake

Makes 1 large cake ( you can use either bundt or traditional straight side tube pan)

BATTER:

3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt, preferably ultra-fine sea salt
1 3/4 cups fresh blueberries, picked over for stems and leaves
1 cup (2 sticks) unsalted butter, at room temperature
2 cup s sugar
6 eggs
1 1/2 teaspoons lemon extract
4 teaspoons grated lemon rind
1 tablespoon lemon juice
1cup sour cream

Set the oven at 325 degrees. Lightly butter a 10-inch tube pan. Dust with flour; set aside.

In a bowl, sift the flour, baking soda, and salt.

In another bowl, toss the blueberries with 2 1/2 teaspoons of the flour mixture.

In an electric mixer, cream the butter on medium speed for 3 to 4 minutes or until very creamy. Add the sugar in 3 additions, beating for 1 minute on medium-high speed after each portion. Beat in the eggs, one at a time. Blend in the lemon extract, lemon rind, and lemon juice.

On low speed, add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with flour. Scrape down the bowl often with a rubber spatula.

Remove the bowl from the mixer stand, and fold in the blueberries. Spoon the batter into the pan and smooth the top with a rubber spatula.

Bake the cake for 75 to 80 minutes or until a toothpick inserted into the center of the cake is clean or has a few stray crumbs when withdrawn. The baked cake will pull away slightly from the sides of the pan.

Set the cake on a rack to cool for 15 minutes. Carefully invert the cake onto another cooling rack, then invert again so the cake is right-side up.


GLAZE:

1/3 cup lemon juice
1/3 cup sugar

In a small mixing bowl, combine the lemon juice and sugar. Stir well; the sugar will not dissolve.

With a brush paint the glaze over the top and sides of the warm cake, dipping into the bottom of the glaze mixture to catch the sugar with each stroke. Leave to cool completely