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Directions

1. Make sure the oven rack is in the center position and preheat the oven to 375ºF.

2. Bring a small saucepan of water to a boil over high heat.

3. Add 1⁄2 teaspoon of the salt and the broccoli and cook for 3 minutes, until the broccoli is slightly cooked but still crisp and bright green. This is called blanching.

4. Using oven mitts or pot holders, remove the saucepan from the heat and drain the broccoli in a colander set in the sink, pouring away from you. Rinse under cold running water. Set aside to drain.

5. Heat the oil in a medium skillet over medium heat. Add the onions, garlic, 1 teaspoon of the Baby Bam, the parsley, basil, 1⁄4 teaspoon of the remaining salt, the pepper, and ground meat, and cook, stirring, until the meat is no longer pink (that means it’s cooked through) and the onions start to brown, about 8 minutes.

6. In a large bowl, whisk together the eggs, milk, the remaining 11⁄2 teaspoons of Baby Bam, and the remaining 1⁄2 teaspoon of salt. Add the Parmesan cheese and whisk well to combine.

7. Spread the cooked spaghetti evenly in a casserole dish.

8. Pour the meat mixture over the spaghetti and toss with a fork to combine.

9. Place the blanched broccoli on top of the spaghetti.

10. Pour the egg mixture over the spaghetti.

11. Sprinkle the spaghetti evenly with the mozzarella cheese and bake it in the oven until golden brown, about 20 to 25 minutes.

12. Using oven mitts or pot holders, remove the casserole dish from the oven and let it rest and firm for 5 minutes before serving.

Have a grown-up help you take the skillet from the stove and pour the meat into the casserole. Be careful carrying the full casserole dish to the oven and placing it inside-and even more careful taking it out of the oven! It’s heavy!

Oh, man, talk about a walk down memory lane. This is one of the first things I ever made in the kitchen when I was a little boy. Even back then I liked to experiment to keep things interesting, and this is the result of one very successful experiment. The orange flavor in this French toast will just about knock your socks off. Try it-I bet you’ll be back for more!

Yield: 4 to 8 servings

Ingredients

4 large eggs

1 cup whole milk

1⁄4 cup freshly squeezed orange juice

1 tablespoon orange zest

(page 21)

2 teaspoons granulated sugar

1⁄2 teaspoon vanilla extract

1⁄8 teaspoon salt

8 slices bread

8 teaspoons unsalted butter

Confectioners’ sugar

Maple syrup or cane sugar (optional)

Tools

Measuring cups and spoons, orange zester or fine grater, large mixing bowl, wire whisk, plate, 6-inch nonstick skillet, plastic turner, baking sheet, aluminum foil, oven mitts or pot holders

Directions

1. Preheat the oven to 200ºF.

2. Crack the eggs into a large mixing bowl and whisk well.

3. Add the milk, orange juice, orange zest, granulated sugar, vanilla extract, and salt, and whisk until well combined.

4. Working quickly, dip each bread slice into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated bread slices to a plate while you finish coating the remaining slices.

5. Heat a small skillet over medium heat until hot, about 3 to 5 minutes.

6. Melt 1 teaspoon of the butter in the skillet, then add a slice of coated bread, and cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with a plastic turner and cook until the second side is golden, about 1 to 11⁄2 minutes.

7. Transfer the French toast from the skillet to a baking sheet. Cover lightly with aluminum foil and place in the oven to keep warm while you cook the other slices.

8. Repeat with the remaining slices, being sure to add 1 teaspoon of the butter to the pan before every slice.

9. Sprinkle the French toast with confectioners’ sugar and serve with maple syrup or cane sugar if desired.

The freshness of the bread is important. Fresh bread will absorb batter more quickly than stale bread. Depending on the size of the bread, you may find that there’s a bit of batter left over. If that’s the case, just go ahead, add a bit more butter to the pan, and cook up another slice or two. If you don’t want to eat these today, refrigerate them, tightly covered, for up to one or two days, and reheat in the oven or microwave for a really quick breakfast or great afternoon snack!

If you’re a chocolate nut like me, these cookies are the way to go! They’re chock-full of three different chocolate chips: semisweet chocolate, milk chocolate, and white chocolate! Oh yeah, baby-I bet you can’t eat just one!

Yield: About twenty-seven 4-inch cookies

Ingredients

21⁄4 cups flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3⁄4 cup granulated sugar

3⁄4 cup light brown sugar

1 teaspoon vanilla extract

1 large egg, cracked into a small cup or saucer

1⁄2 cup semisweet chocolate chips

1⁄2 cup milk chocolate chips

1⁄2 cup white chocolate chips

1 cup chopped, toasted walnut pieces (optional, see page 233 if using)

Tools

Measuring cups and spoons, medium mixing bowl, electric mixer, rubber spatula, large spoon or plastic spatula, tablespoon, 3 nonstick baking sheets, plastic turner, wire racks

Directions

1. Preheat the oven to 350°F.

2. Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

3. Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed (page 24). Scrape down the sides of the bowl with a rubber spatula.

4. Add the vanilla and egg and mix on medium speed.

5. Add the flour mixture and mix on low speed just until batter is stiff-don’t overdo it!

6. Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired (see page 24).

7. Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. You should get about

9 cookies on each sheet.

8. Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.)

9. Using oven mitts or pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary.

It’s important that you try to make the cookies about the same size, so that they’re all finished baking at the same time!

Be careful handling the hot baking sheets!

This not only makes a terrific snack but also doubles as an awesome breakfast cereal. Keep in mind that if you use salted nuts, you’ll need to decrease the amount of salt used from a half teaspoon to a quarter teaspoon. And hey, substitute whatever nuts and dried fruits you like best. These Crispy-Crunchy Granola Munchies will keep up to

1 week at room temperature if stored in an airtight container-but I bet yours won’t last that long!

Yield: 6 generous cups

Ingredients

1⁄3 cup honey

4 tablespoons (1⁄2 stick) unsalted butter

3 cups old-fashioned oats

1 cup mixed nuts, including slivered almonds and coarsely chopped pecans and walnuts

1⁄2 cup sweetened coconut flakes

1⁄4 cup hulled green pumpkin seeds

1⁄4 cup sunflower seeds

1⁄2 teaspoon salt

1⁄2 cup raisins or golden raisins (or a combination of both)

1⁄4 cup dried cranberries or blueberries

1⁄4 cup dried banana chips

Tools

Measuring cups and spoons, cutting board, knife, small saucepan, large bowl, large wooden spoon, baking sheet, oven mitts or pot holders, fork, wire rack, large mixing bowl, airtight container

Directions

1. Make sure the oven rack is in the center position and preheat the oven to 325ºF.

2. Combine the honey and butter in a small saucepan. Heat on low heat and stir until melted. Remove from the heat.

3. Combine the oats, mixed nuts, coconut, pumpkin seeds, sunflower seeds, and salt in a large bowl. Stir with a large wooden spoon to mix well.

4. Pour the honey butter over the oat mixture and stir until well combined.

5. Spread the granola evenly in a thin layer on a baking sheet.

6. Bake, stirring every 5 minutes with a wooden spoon to prevent the granola from sticking or burning, until fragrant and golden brown, about 20 minutes. (Do not overcook-the granola will crisp as it cools.)

7. Using oven mitts or pot holders, remove the baking sheet from the oven and place on a wire rack to cool. When completely cooled, transfer the granola to a large mixing bowl and stir in the dried fruit.

8. Transfer to an airtight container and store at room temperature for up to 1 week.

An airtight container is important-this will keep your Crispy-Crunchy Granola Munchies fresh!

Be very careful when stirring the hot nut mixture!