Here is another Jenn Original Recipe. Enjoy! 

1 lb whole mushrooms
1 can beef broth
2 tbsp butter
2 tbsp flour
1/4 cup milk
2 cloves garlic, minced
1 tsp basil
1/2 oregano
1/4 thyme
1/4 rosemary
1/4 tsp salt
1/8 tsp pepper
1 tbsp dried breadcrumbs, optional

*you can substitute 2 tsp herbes de provence or italian seasoning in place of basil, oregano, thyme and rosemary.

Preheat oven to 400F

Bring broth to a boil in a saucepan over medium-high heat. While broth is heating, melt butter in a microwave-safe dish. Whisk flour into butter, 1 tbsp at a time. Whisk in milk, also 1 tbsp at a time. Pour into heated broth and bring to a full, rolling boil. Cook 5-10 minutes or until broth mixture begins to thicken slightly (whisk often). Remove from heat and stir in garlic, basil, oregano, thyme, rosemary, salt and pepper.

Wash mushrooms well in cool water. Arrange in a small baking dish. Pour broth mixture over mushrooms, coating well. Dust with breadcrumbs if using. Bake 20-25 minutes, or until mushrooms are thoroughly heated, stirring occasionally.

Keep mushrooms whole or sliced. Serve on top of steamed rice, couscous, or with pasta drizzled in olive oil. Also great for salads.

From Michael Smith, host/star of “Chef at Home.”

Two pounds or so of room temperature bacon
A minced onion
Three minced garlic cloves
Four cups of grated aged cheddar
Five or six large unpeeled baking potatoes
A sprinkle of salt and pepper to taste

Preheat oven to 350F.

Carefully arrange the bacon in a radial pattern from the center of the bottom of a ten-inch, non-stick pan to the lower edge of the rim and continuing up and over it. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center stagger every other piece starting it two inches from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with pepper then sprinkle on several tablespoons of the grated cheddar.

Slice the potatoes as thinly and uniformly as you can, about a quarter inch thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. Mix the onions and garlic together and sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese until the pan is full. Continue with several more layers insetting each a bit from the edge of the pan until the top is an inch or so higher than the pan’s rim. Fold the overhanging bacon neatly up and over the top of the potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacon’s ends from pulling back and shrinking during cooking.

Place the tart pan on a baking sheet and bake for at least two and a half to three hours. You’ll know it’s done when a small thin bladed knife insert easily. Pour off as much of the fat around the edges as possible. Let the tart stand for fifteen minutes then invert it onto a cutting surface. Slice into wedges and serve immediately. You may refrigerate any leftovers and reheat them later it in a microwave.

This is an adaptation based on the Nestle Toll House original chocolate chip cookie recipe.

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 1/2 cups red and green M & M chocolate candies

Preheat oven to 375F

Combine flour, baking soda an salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until creamy. Add eggs one at a time, beating well. Gradually beat in flour mixture. Stir in candies 1/2 cup at a time. Drop by rounded tablespoon on to baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

2 cloves minced garlic
3 cups chicken broth
1 package frozen broccoli
2 1/2 cups milk
1/3 cup flour
12 oz Velveeta processed cheese
1/2 tsp pepper
freshly shredded cheddar cheese
6 slices bacon, optional

If using, fry bacon until crisp. Wrap in paper towel and set aside (keep warm).

In a large, heavy-duty saucepan coated in cooking spray, saute garlic for 1-2 minutes over medium-high heat. Once garlic begins to brown, add chicken broth and broccoli. Stir well and bring to a boil. Reduce heat to medium and simmer for 10 minutes.

Whisk together milk and flour. Slowly pour into pan and stir well. Cook 5 minutes or until soup begins to thicken, stirring constantly (don’t bring to a boil). Add pepper and remove from heat. Add Velveeta cheese and stir until cheese is melted.

Ladle into bowls and top with shredded cheese. Crumble bacon and top soup. Serve with thick, crusty bread. Top with green onion and sour cream if desired.

This is a great recipe to warm you up on a cold day, modified from its original version in Cooking Light magazine.

1 cup apple cider
1/4 cup chopped fresh sage
1 tbsp olive oil
1/2 tsp salt
1 tsp pepper, divided
4-6 boneless, skinless chicken breasts
1 cup uncooked orzo
2 1/2 to 3 (14.5 oz) cans low-sodium chicken broth, divided
1/2 cup minced onion
2 celery ribs, chopped
1/2 cup dry or semi-dry white wine
1/2 shredded parmesan cheese

Preheat oven to 375F

Combine apple cider, sage, oil, salt and 1/2 tsp pepper in a shallow dish. Add chicken and coat well, turning in liquid several times. Bake 25-30 minutes or until chicken is no longer pink.

Cook orzo in 2 cans of chicken broth until tender. Drain and set aside, reserving cooked broth. Add enough uncooked broth to equal 1 3/4 cups.

Saute onion, garlic, and celery in a skillet coated in cooking spray until tender. Add reserved chicken broth and white wine; cook, stirring often, 5 minutes or until liquid is reduced to 1/2 cup. Stir in orzo, parmesan cheese and remaining 1/2 tsp pepper. Cook, stirring often, until thoroughly heated. Serve immediately with chicken.

Garnish with fresh sage sprigs as desired.

Another option:

Cut chicken into 1-inch pieces and marinate in cider-sage mixture for 2 hours, turning occasionally. Remove chicken and discard marinade. Brown chicken in a large nonstick skillet coated in cooking spray over high heat until done. Remove from skillet and keep warm.

Prepare orzo as directed above. Add chicken to skillet with parmesan cheese and pepper. Stir well and serve in bowls.