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Grandma Mae’s Pizzelles

Ingredients:

• 6 Eggs
• 3 ¾ C Sifted Flour
• 1 tsp Vanilla
• 1 tsp Anise
• ¼ tsp baking powder (sift w/ flour)
• 1 ½ C Sugar
• 2 Cubes Butter (melted & cooled)

Instructions:

1. Beat eggs & sugar until light, fluffy and lemon colored.
2. Add butter & flavorings.
3. Gradually add sifted flour & baking powder.
4. Chill, then bake with a pizzelle maker!
   

Pasta Phat Butt

Ingredients:

• 1 lb bulk Italian Sausage
• 2 cloves garlic
• 1 shallot
• 1 Tbs rosemary
• 1 Tbs sage
• ½ Tsp red pepper flakes
• 1 14 oz can chopped tomatoes
• 12 oz chopped frozen spinach
• ½ cup heavy cream
• Salt and Pepper to taste
• 1 16 oz box of rigatoni
• ½ cup Pecorino Romano

Instructions:

1. Crumble and cook the sausage; add crushed garlic and chopped shallot, and sauté for 5 minutes.
2. Add spices, tomatoes and spinach. Cook on low, covered, for 10 minutes.
3. Boil a large pot of water, add salt, and rigatoni. Add heavy cream to the sausage and keep warm.
4. Drain pasta, reserving a ladle of cooking liquid. Combine the sausage mixture and pasta, adding pasta water as needed.
5. Adjust the seasoning and add the Romano cheese and red pepper flakes as needed.

Trazzle's Flank Steak 

Ingredients:

• 1 flank steak
• 2 cloves of crushed garlic
• ½ cup soy sauce
• ½ cup red wine
• 1 Tsp onion powder
• ½ Tsp black pepper
• Add desired salt if using low-salt soy sauce
• 2 Tbs olive oil

Instructions:

1. Combine all ingredients and add to a large gallon-size baggie. Add the flank steak and marinate for 3 or more hours.
2. Remove flank steak and grill on medium-high heat, 3–4 minutes per side for medium.
3. Remove and let rest for 5 minutes before thinly slicing