Wayne and Rebecca Madsen

Birthday Cake Frosting
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1 cup shortening (decorator shortening or Crisco)
1 TBS glycerine (you buy this in the drug store section of the store—the label says not to eat it but it is edible)
1 lb. Powdered sugar (a package)
1/4 tsp Butter flavoring
1 tsp Flavoring (any kind or combinations)
3 TBS cold water
pinch salt

Beat shortening and glycerine on high speed for about 2 minutes. Add remaining ingredients and beat for 5 minutes. You can double recipe but this takes a bigger mixer than a hand held one.

Divide up frosting and add food coloring as desired afterwards. To add the frosting to the cake, use a metal frosting knife, dip in cold water and then smooth over the cake; the rich buttery texture makes it easy to get a smooth surface.

White Chicken Chili
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2 cups diced onions
2 cups diced celery
5 garlic cloves, chopped
1/2 cup vegetable oil
1 pound chicken breast, cooked and diced
8 cups water
1 bay leaf
1 (7-ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/2 teaspoon Old Bay seasoning
1/4 teaspoon Cajun seasoning
1/3 of a 7-ounce can chipotle in adobo, chopped
4 tablespoons chicken base
1 pickled jalapeno, chopped
2 pounds white beans, soaked overnight
1/2 cup heavy cream
1 cup shredded carrots
16 ounces sour cream  read more »

Rachel Ray's Three Cheese Pizza
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1 ball fresh pizza dough (might we recommend this?)
2 cloves garlic, finely chopped
Handful parsley leaves, finely chopped
1 cup ricotta cheese
1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Goat's cheese)
1 teaspoon lemon zest
2 cups shredded provolone cheese
1/2 tsp thyme

Preheat oven to 425 degrees.

Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. We really recommend cornmeal because it makes the pizza dough taste better. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across the pizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes.  read more »

Wayne's Version of Wolfgang Puck's Pizza Dough
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1 cup warm water
2 1/4 tsp active dry yeast
3 cups flour
1 tsp honey
2 TBS olive oil
1 tsp salt
2 TBS parmesan cheese
1 TBS oregano

If you're using a bread machine (which is what we recommend), then make sure you're just doing the dough setting. If not, then mix the items and let the dough rise for about an hour. First put the water and yeast together, topping with the 3 cups flour. At this point, it's best to start the mixing of the dough. This is to activate the yeast without killing by premature exposure to the salt. Then, after the flour and water make a paste, add the remaining ingredients. Mix well and let rise.  read more »

Lamb Parmigiana
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1 lb leg of lamb (no bone)
2 oz. corn flakes (finely crushed)
1 egg
1 TBS garlic, chopped or minced
1 TBS lemon juice
4 TBS EVOO
2 cups seasoned tomato sauce (Prego or your favorite "pizza" sauce)
as much shredded mozarella, cheddar and parmesan cheese as you can stand!*

Turn oven to 350 degrees. Turn on skillet to 375/Medium High.  read more »

4-Season Pizza Romano
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8 mushrooms, sliced
2 tsp olive oil
salt
4 oz mozzarella, slicd
6 baby artichokes, sliced
8 slices prosciutto
6 black olives, chopped
4 squares focaccia
1 roma tomato, diced
black pepper and oregano

Trim mushroom stems and slice. Sauté in olive oil until golden. Lightly salt. Slice focaccia in half horizontally. Drizzle insides with olive oil. Keep all ingredients 1/2 inch from edges. Layer ingredients between slices of focaccia. Grill in skillet. Makes 4 sandwiches.

Chicken and Peperonata on Rosemary Bread
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2 chicken breasts
1/2 cup water
salt and pepper
rosemary
2 TBS olive oil
Chili Powder
1 small onion, sliced
1 red and 1 yellow pepper, sliced
6 black olives
1 TBS capers
8 large slices rosemary bread
2 garlic cloves, cut in half
8 basil leaves

Boil chicken in water, salt, pepper and rosemary. Sauteé onion in olive oil with chili powder; add peppers and cook until peppers are tender. Near the end of cooking, stir in olives and capers, season with salt and pepper. Slice each chicken breast into three fillets. Toast bread on both sides. Cover with garlic, chicken and pepper mixture. Cover with basil and pepper. Makes 4 sandwiches.

Avocado and Goat Cheese Crostini
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1 avocado
5 1/2 oz goat cheese
1 tsp olive oil
1 TBS lemon juice
salt and pepper
24 baguette slices

Mash avocado, add goat cheese, olive oil, lemon juice and salt and pepper. Don’t mix completely. Brush bread with oil. Bake at 350 degrees for 10 minutes. Add avocado mixture after.

Chicken and Salsa Verde Panini
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2 chicken breasts
3 sprigs sage
2 garlic cloves, sliced
1/2 cup water
salt and pepper
3/4 cup parsley
7 green olives, chopped
2 TBS capers, chopped
1 garlic clove, chopped
1 tsp lemon zest
3 TBS olive oil
3 TBS lemon juice
1 loaf ciabatta

Boil chicken in garlic and sage with water. Stir other ingredients in a bowl. Slice each chicken breast into three fillets. Divide ciabatta into two pieces. 3/4 of the Salsa Verde on the bottom half of the sandwich, chicken on top and then last 1/4 on top of the chicken. Top with bread. Makes six sandwiches

Tip: Try replacing the capers with a slice of swiss cheese! It's delicious!

Hummus
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1 can (15 oz.) garbanzo beans
1/4 cup tahini (sesame seed paste)
2 cloves garlic, finely minced
1/4 cup lemon juice
salt
pinch of cayenne pepper
2 TBS olive oil
3 TBS chopped parsley
1 tsp ground cumin

Put beans in food processor and pulse to puree. Add the tahini, garlic and lemon juice and puree. Add water very slowly while mixing to create a spreadable texture. Season with salt to taste.

Spoon the hummus onto a plate and smooth with a spatula. Drizzle the oil, cumin and parsley on top. Serve with pita.