Montesquieu’s Meatballs

"This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead."
--Montesquieu

Ingredients

• 4 slices white bread, torn into pieces
• 2 tablespoons milk
• 1 clove garlic
• 1 onion, quartered
• 4 teaspoons dried mint
• 1 teaspoon salt
• ground black pepper to taste
• 1/2 pound ground beef
• 1/2 pound ground lamb
• 4 eggs
• 1/2 cup all-purpose flour for dredging
• vegetable oil for frying

Directions

1. Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
2. Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
3. Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. repeat with remaining meatballs.
   

   

Nutritional Information

Amount Per Serving Calories: 522 | Total Fat: 31.5g | Cholesterol: 285mg

Mozart’s Muddy Buddies

"Because who has the time to compose music and eat? I've got my piano keys to my left, and my bowl of muddy buddies to my right. And life is complete."
--Wolfgang Amadeus Mozart

Ingredients

• 9 cups Rice Chex®, Corn Chex®, Chocolate Chex® or Honey Nut Chex® cereal
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Directions

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Nutritional Information

Amount Per Serving Calories: 199 | Total Fat: 9g | Cholesterol: 7mg

Machiavelli’s Couscous Royale

Made for a prince, this unique couscous recipe is sure to satisfy any royal pallet.

Ingredients

• 1 tablespoon olive oil
• 2 pounds small chicken thighs
• 12 ounces Merguez or spicy Italian sausage
• 1 tablespoon minced garlic
• 2 onions, minced
• 2 carrots, peeled and cut into 1/2-inch rounds
• 1/2 stalk celery, cut into 1/2 inch pieces
• 1 rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes
• 1/2 green bell pepper, cut into 1/4 inch strips
• 1/2 red bell pepper, cut into 1/4 inch strips
• 1 (14.5 ounce) can diced tomatoes
• 1 (15.5 ounce) can garbanzo beans
• 2 cups chicken stock
• 2 teaspoons chopped fresh thyme
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1/4 teaspoon harissa, or to taste
• 1 bay leaf
• 2 zucchini, halved lengthwise and sliced into 1-inch pieces
• 2 tablespoons extra virgin olive oil
• 2 cups couscous
• 2 cups chicken stock
• 1/2 cup plain yogurt

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
2. Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
3. While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
4. Serve chicken stew over the couscous with a dollop of yogurt.

Nutritional Information

Amount Per Serving Calories: 921 | Total Fat: 38.8g | Cholesterol: 166mg

Benjamin Franklin’s Bruschetta

"A house is not a home unless it contains food and fire for the mind as well as the body."

--Benjamin Franklin

This delectable Italian dish will make any guest feel right at home. Serve as an appetizer, or enjoy as a mid-meal snack for yourself and feel the comfort of Italia comfort you!

Ingredients

• 1 French baguette
• 1 tablespoon olive oil
• 2 roma (plum) tomatoes, thinly sliced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 teaspoon garlic powder
• 1 pinch ground white pepper
• 1 (8 ounce) package sliced mozzarella cheese
• 1 (6 ounce) package sliced provolone cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
3. Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Nutritional Information

Amount Per Serving Calories: 439 | Total Fat: 17.2g | Cholesterol: 43mg

David Hume's Divine Doughnuts

"He is happy whom circumstances suit his temper; but he is more excellent who suits his temper to any circumstance."

--David Hume

These delicious donuts are just the trick to settle David's temper, and put him in his "zen" to better write, read, make logic, and mentor those around him.

Ingredients

• 2 tablespoons white vinegar
• 3/8 cup milk
• 2 tablespoons shortening
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 quart oil for deep frying
• 1/2 cup confectioners' sugar for dusting

Directions

1. Stir the vinegar into the milk, and let stand for a few minutes until thick.
2. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
3. Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

Nutritional Information

Amount Per Serving Calories: 148 | Total Fat: 6.8g | Cholesterol: 12mg

Marie Antoinette’s Pound Cake

"let them eat cake"
--Marie Antoinette

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 cup vegetable oil
• 4 eggs
• 1 cup milk
• 3 (1 ounce) squares semisweet chocolate, grated
• 1 cup milk chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

   

Nutritional Information

Amount Per Serving Calories: 515 | Total Fat: 31.5g | Cholesterol: 73mg

Immanual Kant's Kosher Crumpets

"All the interests of my reason, speculative as well as practical, combine in the three following questions: 1. What can I know? 2. What ought I to do? 3. What may I hope?"

--Immanual Kant


1. I can know that I want crumpets.
2. I ought to make them.
3. I may hope that no one eats them all when I'm away.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (105 degrees to 115 degrees)
• 1 teaspoon sugar
• 1/3 cup warm milk (110 to 115 degrees F)
• 4 tablespoons butter or margarine, melted, divided
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.

Newton's No-Bake Cookies

"Between being an English physicist, mathematician, astronomer, natural philosopher, alchemist, and a theologian, I don't have much time for 'me'. Which is why these bad boys are my absolute favorite cookies--no baking involved whatsoever! So time efficient, and yet so tasty. That, to me, sounds like a good equation.
--Sir Isaac Newton

Ingredients

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup crunchy peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Nutritional Information

Amount Per Serving Calories: 110 | Total Fat: 4.9g | Cholesterol: 7mg

Bach’s Better than Sex Cake

"Better than sex? Maybe. Better than music? Don't go there girlfriend."
--Johann Sebastian Bach

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1/2 (14 ounce) can sweetened condensed milk
• 6 ounces caramel ice cream topping
• 3 (1.4 ounce) bars chocolate covered toffee, chopped
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

   

Nutritional Information

Amount Per Serving Calories: 194 | Total Fat: 7.7g | Cholesterol: 10mg

Edward Gibbon’s Cheesecake

"I am indeed rich, since my income is superior to my expenses, and my expense is equal to my wishes."

--Edward Gibbons


This particular cheesecake recipe is just rich enough to satisfy Gibbons, who enjoyed this delicious dessert while finishing his great work, The History of the Decline and Fall of the Roman Empire, which was published in 1776.

Ingredients

• 1 1/2 cups white sugar
• 2 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 2 (8 ounce) packages cream cheese, softened
• 1 pound small curd cottage cheese
• 1/2 cup butter, softened
• 4 medium eggs
• 1 1/2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
2. Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
3. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

Nutritional Information

Amount Per Serving Calories: 371 | Total Fat: 24.1g | Cholesterol: 138mg

Shakespeare’s Shepherd Pie

"The sweetest honey Is loathsome in his own deliciousness And in the taste confounds the appetite."

--William Shakespeare, Romeo and Juliet

A 16th Century classic, shepherd's pie was one of Shakespeare's favorites, and is sure to please both the picky eater and comfort the soul, all in under an hour.

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 tablespoon ketchup
• 1/8 teaspoon ground black pepper
• 1 cup frozen peas and carrots
• 1 cup milk
• 2 tablespoons butter
• 1 1/3 cups instant mashed potato flakes or buds

Directions

1. Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
2. Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
3. Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
4. Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

Nutritional Information

Amount Per Serving Calories: 474 | Total Fat: 28.6g | Cholesterol: 93mg

Bloody Mary’s Bloody Mary

"Breakfast of Champions"

--Richard Simmons

Ingredients

• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
• 1 1/2 lemons, juiced
• 1 teaspoon brown sugar
• 1 tablespoon steak sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon celery salt

Directions

1. In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.

Nutritional Information

Amount Per Serving Calories: 175 Total Fat: 0.1 g Cholesterol: 0 mg

Queen Elizabeth’s Éclairs

"Food fit for a Queen."

Ingredients

• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 1 (8 ounce) package cream cheese, softened
• 2 cups milk
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (1 ounce) square unsweetened chocolate, chopped
• 1 tablespoon butter
• 1 cup confectioners' sugar
• 2 tablespoons boiling water

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs.
3. For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop by tablespoons onto baking sheet.
4. Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes. Cool completely.
5. For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops.

Nutritional Information

Amount Per Serving Calories: 382 | Total Fat: 22.9g | Cholesterol: 141mg

John Locke’s Apple Pie

"Let freedom ring."
--Liberty Bell

Truly apple pie is the All-American dessert that brings out the American in all of us. Enjoy this classic, timeless dessert with vanilla ice cream and watch the 4th of July sparks fly!

Ingredients

• 7 tart apples, peeled and cored
• 1 cup white sugar
• 1 1/2 teaspoons ground cinnamon, or to taste
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground nutmeg
• salt to taste
• 2 recipes unbaked pie shells
• 1 tablespoon butter

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the apples into 1/4 inch slices.
3. In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
4. Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
5. Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.

Nutritional Information

Amount Per Serving Calories: 616 | Total Fat: 30g | Cholesterol: 4mg