Apple Crisp

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 Apple Crisp
Cook Time 350 40 minutes
Servings
9x13 baking dish
Ingredients
For the topping
Cook Time 350 40 minutes
Servings
9x13 baking dish
Ingredients
For the topping
Instructions
  1. Using small sharp knife, slice open vanilla bean and scrape seeds into the granulated sugar.
  2. Toss the apples with the sugar, lemon juice, nutmeg, apple cider, and 2 T. flour.
  3. Mix the 1 1/2 c. flour, oats, brown sugar, cinnamon and melted butter together.
  4. Place the apple mixture into a 9x13 baking dish and add the topping.
  5. Bake at 350 until it is bubbling and the top is golden brown, about 40 minutes.
Recipe Notes

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Apple Strudel

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 Apple Strudel
Course Dessert
Cuisine German
Servings
Ingredients
Course Dessert
Cuisine German
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper but do not place in the oven.
  2. In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high 45 seconds. Let sit for 15 minutes.
  3. Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
  4. Remove the phyllo dough from the box, unfold and cover with a damp towel.
  5. Place 1 sheet phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered so it does not dry out.
  6. Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom.
  7. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
  8. Bake for 30 minutes or until it is a rich, golden brown. Do not under bake!
  9. While the strudel is baking, mix the confectioners sugar and milk together thoroughly to make the glaze.
  10. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Serve with warm caramel sauce.
Recipe Notes

I've also made a Cherry Cheese Strudel with cherry pie filling and a mixture of cream cheese, eggs and sugar. Spread the cream cheese mixture generously on 1/3 of phyllo stack (same as instructions for apple)
and then place several spoonfuls of cherry pie filling over the top. The phyllo will have to be folded up and over the filling and a few extra sheets buttered and placed over the top and tucked in underneath to seal in the filling.

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Apple, Raisin, Walnut Crepes

6 eggs
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup flour
1/4 cup whole wheat flour
2 tablespoons veg. oil
1 cup water

Filling:
2 packages cream cheese — softened
2 cups chopped apples
1/2 cup raisins
1/2 cup chopped walnuts
3 tablespoons honey
1/2 teaspoon cinnamon
1 pinch nutmeg

Beat eggs, add salt and nutmeg.
Mix in flour. Add oil and water. Stir till smooth
Batter should be thin and must be stirred often as you cook the crepes one by one.

Heat 7-8 in skillet, add a little bit of oil. Enough to coat the bottom.
Discard left over oil.
Pour about 2 Tablespoons batter into bottom and immediately turn pan back and forth to coat bottom.
Patch holes with more batter.
Cook over medium heat until edges begin to curl a bit.
With rubber spatula loosen crepe and gently flip it over.
Cook one to two seconds more then slide crepe onto a plate.
Crepes should not brown.

Stir batter often. If it gets too thick add a little water.

Heat oven to 450.

Grease baking dish.
Mix ingredients for filling, place 1-2 tablespoons along center of each crepe and roll up.
Place in baking dish and bake 10 minutes.
Serve with powdered sugar, whip cream or jam.

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 Apple, Raisin, Walnut Crepes
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Arlice’s Wheat Bread

1-1/3 c. water
2 tsp. yeast
2 T. oil
2 T. honey
1 tsp. salt
3 T. gluten
3 c. whole wheat flour

Combine warm water and yeast, let foam. Add honey and oil. Add everything else, rise once in bowl until double, punch it down. Rest. Shape your loaves and let it rise in the pan again. Preheat your oven.

Bake 350 for 30-40 minutes.

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 Arlice's Wheat Bread
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Asian Marinade for Pork Tenderloin

1 teaspoon Sesame oil
2 Tablespoons orange juice
1 Scallion — sliced

1/4 cup soy sauce
1 Tablespoon ginger — grated
1 Tablespoon honey
1 Tablespoon Sesame Seeds
2 cloves Garlic

Score meat with fork.

Mix ingredients in a bowl and pour over meat.
Cover and let sit for as long as possible (at least 1 hour).
Bake at 425 with the meat still in the marinade for approx. 30-45 min or until meat is done.
Meat can still be slightly pink when done. Don’t over-cook.
Check occasionally that the meat has not soaked up all of the marinade. If it is getting close, add some water.
The leftover marinade tastes great as a sauce on rice. If baking two tenderloins, double the recipe.

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 Asian Marinade for Pork Tenderloin
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Bacon Tomato Tartlets

1 17.3 oz can flaky biscuits

6 slices bacon — cooked, crumbled
1 medium tomato — seeded, chopped
3 ounces mozzarella cheese — grated
1/2 cup mayonnaise
1 tablespoon fresh basil leaves — chopped
1 clove garlic

1 teaspoon dried thyme
1/2 teaspoon dried oregano

Preheat the oven to 350 degrees. Separate each biscuit into three pieces.
Spray the mini-muffin tins lightly with cooking oil. Press the split
biscuits into the tins. Mix the remaining ingredients together and fill
each of the pastries with the mixture. Bake for 10-12 minutes or until
golden brown. Can be frozen and reheated for unexpected guests.

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 Bacon Tomato Tartlets
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Balsamic Roast Pork Tenderloins

4 1/2 pounds pork tenderloin

4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic-cracked
Steak seasoning
4 sprigs fresh rosemary leaves — stripped and chopped
4 sprigs fresh thyme leaves — stripped and chopped

Preheat oven to 500.
Trim silver skin or connective tissue off tenderloins with a very sharp knife.
Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat.
Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.

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 Balsamic Roast Pork Tenderloins
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Banana or Apple Muffins

2 1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk

1 egg
1/2 cup butter — melted
1/2 cup honey

FOR BANANA MUFFINS:
3 bananas — mashed
1 teaspoon cinnamon
1/2 cup nuts

FOR APPLE MUFFINS:
2 medium apples — grated
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine dry ingredients. Combine wet ingredients and add to dry.

Bake at 400 for 20 minutes

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 Banana or Apple Muffins
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Banana Pecan Wheat Bread

1/2 cup butter — softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon orange peel
1 cup mashed bananas

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup buttermilk
1/2 cup pecans — chopped

Cream butter and sugar in a large mixing bowl
Add eggs, vanilla and orange peel, and beat well.
Add banana; mix well. Combine flour, salt, soda, and nutmeg
Add to batter alternately with buttermilk mixing after each addition.,
Stir in nuts.
Makes 1 (5x9x3″) loaf.
Bake at 350 for 50 – 60 minutes, or 18 cupcakes for 25 minutes.

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 Banana Pecan Wheat Bread
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BBQ Sauce/BBQ beef sandwiches

Sauce:

1/2 onion, chopped
1 cup ketchup
4 oz taco sauce
1 Tbsp. brown sugar
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp liquid smoke
1/2 tsp oregano
1/2 tsp black pepper
1 1/2 tsp. dry mustard
1/2 tsp garlic powder

Combine all ingredients and simmer for 30-45 minutes on low, serve.

Or, to make and add to sandwich meat:
Rub a 2-3# beef roast with salt and pepper and garlic. Brown in butter on all sides. Place in crock pot and cook 8 hours on low. Meanwhile, combine all sauce ingredients and set aside. Drain juices and gently shred the meat. Pour sauce mixture over, stir well. Cook another 2 hours. Remove lid for last 30 minutes and serve.

(Shawna’s recipe)

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 BBQ Sauce/BBQ beef sandwiches
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Bierocks

Dough

6 cups flour
1/2 cup sugar
2 tsp salt
2 packages yeast
1/2 cup butter
1 egg
2 cups hot water

Ground beef – browned and seasoned with salt, pepper, onion and garlic
Cabbage – finely shredded and lightly steamed and lightly salted
Shredded cheddar cheese

Blend 2 1/2 cups flour with sugar, salt, and yeast. Add butter and mix
then add 2 cups hot water.
Add egg and beat for 2 minutes at medium speed.
Add 3/4 cups more flour.
By hand, spoon in 2 1/2 to 3 cups flour.
Cover and let rise 1 hr.
Separate into small balls and roll each individually into a flat circle. Fill with a small amount of hamburger, cabbage and cheese. Fold dough over the filling and pinch together to seal. Place, sealed side down, on lightly oiled baking sheet.

Bake at 375-400 about 15 minutes.

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 Bierocks
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Biscuits

3 cups flour
2 Tablespoons baking powder

3/4 teaspoon cream of tartar
1 cup milk
3/4 teaspoon salt
2 Tablespoons sugar
3/4 cup butter

Stir together the flour, baking powder, sugar, cream of tartar, and salt.

Cut in shortening till mixture resembles coarse crumbs.
Make a well in center; add milk all at once.
Stir just till dough clings together
Knead gently on lightly floured surface
Roll or pat dough to 1/2 inch thickness.
Cut with biscuit cutter
Bake on un-greased baking sheet at 450 for 10-12 minutes.

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 Biscuits
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Biscuits Supreme

2 Cups Flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt

1/2 cup cold butter – resist the urge to soften it. Cold butter makes biscuits flakier.
2/3 cup milk (I’ve also used 1/2+1/2 in a pinch… that is dangerously addictive)

Preheat oven to 450

Stir together flour, baking powder, sugar, cream of tartar and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and add milk. Stir with a fork until moistened, you can add a little extra milk if the dough doesn’t come together well. Might also have to get your hands in there to mix it up.

The less you work with biscuits, the flakier and fluffier they’ll be. SO, I use that as an excuse to make them the lazy way! I just dump my dough out onto the baking sheet I’m planning to use and press it into a rectangle about 1/2″ to 3/4″ thick (the biscuits will double when they bake so you can press them out about 1/2 as thick as you want the finished product to be). Then I take a sharp knife and cut the biscuits in squares or rectangles – or whatever shape they turn out to be. I usually get about 8 biscuits out of a single recipe. Spread the biscuits out a little on the baking sheet and stick them in the oven for 10 or 11 minutes until golden.

You can also make these the old fashioned way by rolling them out with minimal flour and cutting them with a circle cutter, then re-rolling your scraps and cutting out the rest. This method will turn out a more dense biscuit.

 

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 Biscuits Supreme
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Bow Tie Pasta with Veggies

In large pan melt butter and add some olive oil. Add minced garlic and stir around a minute or so.

Add cut up zucchini and red bell pepper, onion too if desired. Saute a few minutes – do not cook thoroughly.

Toss in cooked bow tie pasta (about 3/4 lb – not overcooked) and more butter if desired. Pour about 2 cups chicken broth over dish and simmer covered a while until veggies reach desired doneness. Add lots of Parmesan cheese, fresh cracked pepper and salt to taste.

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 Bow Tie Pasta with Veggies
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Bran Muffins

1 Cup Wheat Bran
1 1/2 Cups Whole Wheat Flour

1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Cup 2% low-fat milk
1/2 Cup Honey
1/2 Cup Unsweetened applesauce
2 Tablespoons Butter

1 Egg

Blend dry ingredients. Add liquid ingredients and stir just enough to combine.

Bake @ 400 for 12-15 minutes.

Source:
“Shawna”

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 Bran Muffins
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Breakfast Sausage

3 Pounds ground pork or ground turkey
3/4 teaspoon pepper

1/2 teaspoon thyme — dried
1 1/2 teaspoons sage — dried
1 1/2 teaspoons savory — dried
3/4 teaspoon sugar — optional
1/2 teaspoon red pepper

Mix seasonings together then mix into meat.

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 Breakfast Sausage
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Broccoli Cauliflower Casserole

1 16oz pkg frozen chopped broccoli

1 16oz pkg frozen cauliflower

1 lg onion diced

2 T butter

2 T flour

1 tsp. salt

1/2 tsp garlic powder

1/2 tsp dried basil

1/4 tsp. black pepper

1 1/4 cup milk

8 oz cream cheese

3/4 cup soft bread crumbs

3 T. grated Parmesian cheese

2 T melted butter

Steam veggies. In saucepan cook onion in butter. Add flour and spices. Stir in milk and cook until thick and bubbly, add cream cheese until melted. Pour sauce over veggies and stir. Place in 9×13 baking pan. In small bowl combine bread crumbs, parmesian and butter, sprinkle over top of casserole. Cook at 400 for 30-35 minutes.

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 Broccoli Cauliflower Casserole
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Butterfinger Dessert

2 cups graham cracker crumbs
1 cup saltine cracker crumbs
1 stick margarine
2 boxes instant chocolate pudding
2 cups milk

1 quart soft vanilla ice cream
3 large butterfinger bars — Chilled

Mix graham cracker and saltine cracker crumbs and add butter.
Reserve 1 cup of the crumb mixture and press remaining mixture into a 9×13
pan.
Mix pudding, milk, and ice cream.
Pour over crumb mix and chill.

Spread Cool Whip on top and sprinkle the remaining crumb mixture over the top.
Crush Butterfinger bars and sprinkle over top. (Bars crush easier after being chilled)

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 Butterfinger Dessert
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Butternut Squash Bisque

2/3 cup chopped shallot
2 cloves garlic
2 T. butter
2 lb. butternut squash, peeled, seeded, and cut into 1/2 inch pieces (about 5 cups)
3 cups chicken stock or broth
1 cup water
1 cup heavy whipping cream or coconut milk
Salt and pepper to taste

Saute shallot and garlic in butter in a 3 qt. heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock and water and simmer, uncovered, until squash is very tender, about 20 minutes.

Puree soup in 2 batches in blender (use caution when blending hot liquids!) until very smooth, about 1 minute per batch. Return to clean pot, and stir in the heavy cream. Heat through, but do not boil. Season with salt and freshly cracked pepper. Serve warm with a dash of nutmeg and a small dollop of sour cream.

Absolutely delicious served with crusty bread and seasoned, sauteed shrimp.

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 Butternut Squash Bisque
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Calzones

1 Recipe (2 loaf) whole wheat bread or pizza crust

16 oz Ricotta Cheese
1 egg
2 t. Italian seasonings
Deli Ham slices

Toppings:
Sausage and/or ground beef
Pepperoni
Olives
Mushrooms
Mozzarella cheese
Butter
Italian Seasonings
Parmesan cheese
Marinara sauce for dipping

Combine Ricotta Cheese, egg, and Italian seasonings. Press dough out on a baking sheet into a large oval.

Working with just the bottom half of the dough – Spread ricotta mixture on first, then a layer of ham. Add rest of toppings and fold dough over toppings and seal. Bake at 400 for about 20 minutes or until dough is cooked and golden.

Pull calzones out of oven, brush entire top with butter and sprinkle with Italian seasonings and Parmesan cheese.

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Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs

3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
8 ounces crushed pineapple — drained
2 cups carrots — grated

3 1/2 ounces coconut
1 cup walnuts — chopped
Buttermilk Glaze
1 cup sugar
1 stick butter
1 tablespoon corn syrup

1/2 teaspoon baking soda
1/2 cup buttermilk
Cream Cheese Frosting
2 sticks butter
16 ounces cream cheese
2 teaspoons orange juice

8 cups powdered sugar
2 tablespoons vanilla
2 teaspoons grated orange peel

Preheat oven to 350
Grease 2 cake pans
Sift flour, soda, cinnamon, and salt together. Set aside

In large bowl beat eggs. Add oil, buttermilk, sugar, and vanilla. Mix well.
Add flour mixture, pineapple, carrots, coconut and nuts. Stir well.
Pour into prepared pans. Bake 55 minutes or until toothpick comes out clean.
While cake is baking prepare glaze in small saucepan.

Remove cake from oven and slowly pour warm glaze over hot cake.
Cool cake in pan until glaze is totally absorbed. about 15 minutes.

Cool completely out of pan.
Prepare frosting and frost cake. Refrigerate until frosting is set. Serve chilled.

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 Carrot Cake
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Cherry Pie

2 cups sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1 1/2 tablespoons butter

32 ounces canned pie cherries- undrained — dark sweet pitted in water is best
1 pastry for double crust pie

Preheat oven to 425

In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 7 minutes) Remove from heat and stir in almond extract.

Pour mixture into a 9 inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If lattice crust is not used, put one or several vents in the crust.

Bake at 425 for 30 -35 minutes until crust is brown.

Source:
“Internet. It was called “Grandma’s Cherry Pie””

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 Cherry Pie
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Chewy Chocoholic Cookies

Make these now! You won’t regret it!

2 cups (10oz) unbleached all-purpose flour
1/2 cup (1 1/2oz) Dutch-processed cocoa powder
2 tsp. baking powder
1/2 tsp. salt
16 oz semisweet chocolate, chopped (or chocolate chips)
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 Tbs. unsalted butter, softened but still cool
1 1/2 cups packed (10.5oz) light brown sugar
1/2 cup (3.5oz) granulated sugar
12-16 oz assortment of milk, semisweet and white chocolate chips

You will also need to have Parchment paper on hand to achieve the best results with these cookies.

Important!
Resist the urge to bake the cookies longer than indicated; they may appear under baked at first but will firm up as they cool.

1. Sift together flour, cocoa,  baking powder and salt and set aside.

2. Melt the 16oz chocolate in the microwave or over a pan of almost simmering water. If using the microwave, heat 30seconds at a time stirring in between until smooth. In a small bowl, beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.

3. Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the melted chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bowl with rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Add assorted chocolate chips. Cover with plastic wrap and let stand at room temp until the consistency is scoop-able and fudge-like, about 30 minutes.

4. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 3/4 – inch ice cream scoop, spacing the moungs of dough about 1 1/2 inches apart.

5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes, slide the parchment with cookies onto wire racks, and cool to room temp. Cover cooled baking sheets with a new piece of parchment paper and scoop remaining dough onto sheets, bake, and cool as directed.

These cookies are awesome fresh from the oven but they also will last several days and still be soft and chewy. It makes a rather large batch so I typically bake some up, then make the rest into balls and freeze them for future use. You can put them directly from the freezer onto parchment-lined baking sheets and let sit at room temp for a little while (at least while the oven pre-heats). Bake according to directions, it will take a minute or two longer depending on how cool the dough was before going into the oven but just look for the same thing as with the fresh cookies, set edges but soft in the middle.

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Chicken Enchiladas

2 cans cream of chicken soup
16 ounces Sour cream
10 ounces cheese — cheddar and mozzarella, fiesta, or something similar
1/2 cup salsa
Chalula Sauce — To taste
1/4 cup milk — or enough to make sauce medium thick

6 chicken breasts
lime juice
garlic
Taco Seasoning mix

10 flour tortillas

I’ve added:
cooked rice
Chili beans
rotelle — (sauteed with chicken)

Boil chicken (from frozen or thawed) until it is partially cooked, then saute it in olive oil with lime, garlic, and taco seasoning.
Combine soup, sour cream, milk, salsa and chalula
Chicken mixture with cheese and add enough sauce to make it good and moist.
Place Chicken mixture, whatever else you want to add, and a little bit of sauce in each tortilla and roll up
Place in baking dish and spread with lots of sauce and some remaining cheese.

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Chicken Parmesan

4, 4 ounce Boneless, skinless chicken breasts
1/2 cup seasoned bread crumbs

1/4 cup Parmesan cheese — grated
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
1/3 cup all-purpose flour
2 egg whites
2 teaspoons olive oil

4 cups hot, cooked pasta
3 cups ultimate quick and easy pasta sauce
1 cup mozzarella cheese — shredded

Place each chicken breast half between 2 sheets of heavy-duty plastic-wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.

Combine breadcrumbs and next 3 ingredients in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and bread crumb mixture.

Heat oil in a large nonstick skillet over medium high heat. Add chicken, and cook 5 minutes each side or until done.
Place 1 cup pasta in each of 4 gratin dishes. Spoon 1/2 cup pasta sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup
sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.

Preheat broiler. Place gratin dishes on a baking sheet; broil in open oven
3 minutes or until cheese melts. Garnish with chopped parsley if desired.

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Chicken Pot Pie

1 pound chicken, cooked and shredded
2 c. chicken broth
2 c. milk
1 onion, diced
1/4 c. butter
1/3 c. flour
1 bag frozen veggies
salt and pepper

Topping:
1 c. flour
1 1/2 t. baking powder
1 c. buttermilk
1 stick butter, melted

Melt butter in pan, saute onion until clear. Add flour and mix well. Stir in milk, continuously stirring. Slowly mix in broth. Bring to low boil so it will thicken. When thick and hot stir in veggies and chicken. Pour into casserole dish. In a separate bowl, combine topping ing. stirring until smooth. Pour over filling. Bake in oven at 400 for 30-35 minutes until golden and bubbly.

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Chicken Satay

Marinade for 2 lbs

1/2 cup coconut milk
2 T Fish sauce
2 T lime juice
2 t. sugar
2 cloves garlic – minced
1/2 t. turmeric
lemongrass or lemon zest
1 T chopped ginger
1 T soy sauce
1 t. ground coriander
1 t. ground cumin
1/2 t. ground pepper
2 t. curry powder

Slice or cube chicken. Mix all ingredients (hold out the lime juice if marinating overnight – add 2-4 hours before cooking), add chicken to marinade and store in fridge for several hours or overnight.

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Chicken with Rosemary Sauce

1 teaspoon olive oil
4 chicken breasts — boneless skinless
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup green onion — chopped

1/4 cup dry white wine
1 teaspoon minced fresh rosemary
1/2 cup chicken broth
1/2 cup half and half

Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken with salt and pepper.

Add chicken to pan; cook 3 minutes on each side.
Add green onions, wine, and rosemary; cook 30 seconds.
Stir in broth; cook 2 minutes.
Add half and half; cook 2 minutes.

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Chili Cheese Dip

1 can chili
1 package cream cheese — melted
8 ounces shredded co-Jack cheese

Combine ingredients and bake at 350 until smooth.

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Chocolate Cream Pie

1/2 cup cocoa
1/3 cup cornstarch
3 cups milk
1 – 1/2 teaspoons vanilla
1 – 1/4 cups sugar
1/4 teaspoon salt
3 tablespoons butter
4 ounces cream cheese
1/2 cup powdered sugar
1/2 cup Cool Whip™
1 pint whipping cream — whipped
1 tablespoon sugar
1 9 inch chocolate graham crust (such as Oreo) or — baked pastry crust

Combine cocoa, cornstarch, sugar and salt
Gradually blend in milk over meduim heat,
Bring to boil, let boil one minute.
Remove from heat
Blend in butter and vanilla
Set aside and let cool

In a separate bowl, blend cream cheese, powdered sugar, and Cool Whip™.

Spread into bottom of pie crust.
Pour chocolate mixture into pie crust
Refrigerate until completely cooled.
Cover with this recipe for whipped cream or more Cool Whip™

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 Chocolate Cream Pie
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Chocolate Oblivion Truffle Torte

Preheat the oven to 425 degrees

1 pound bittersweet chocolate — * see note
1/2 pound unsalted butter
6 large eggs — * see note
8″ spring-form pan at least 2 1/2 inches high.
Butter and line the bottom with buttered parchment paper or wax paper.
Wrap a double layer of heavy-duty foil around the outside of the 8″ pan. Since we are baking this in a water bath, this is to prevent water from invading our batter.

Use a 10″ cake pan, or roasting pan to serve as a water bath (you will place the 8″ pan into this one)

In a large metal bowl set over a pan of hot, not simmering water (the bottom of the bowl should not touch the water) combine chocolate and butter and let stand, stirring occasionally until smooth and melted.

then…..

In a large bowl set over pan of simmering water, heat the eggs stirring constantly to avoid curdling until just warm to the touch.

Remove from heat, and beat using a whipping beater until triple in volume and soft peaks form when the beater is raised (about 5 minutes)

Using a large wire whisk or spatula fold half of the eggs into the chocolate mixture until almost incorporated.
fold in the remaining eggs until just blended and no streaks remain.

Finish by using a heavy spatula to ensure the heaver mixture at the bottom is incorporated.

Scrape into the prepared pan (the 8″ one) and smooth the top with a spatula.
Place 8″ spring form pan into larger water-bath pan and surround it with hot water until it comes up the sides of the spring-form pan 1 inch.

Bake 5 minutes and cover loosely with a piece of buttered foil, and bake 10 minutes.

The cake will look soft, but this is as it should be.
let cool 45 minutes on a rack
cover with plastic wrap, and refrigerate until very firm (about 3 hours).

Unmold by wiping sides of pan with hot damp cloth, then place onto plate

The cake can be stored up to two weeks refrigerated, but do NOT freeze, it will make the cake poopy.

* eggs: equaling 1 1/4 **scant** liquid cups
* chocolate: if using Tolbler extra bittersweet, add 3 tablespoons of sugar while beating eggs.

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Chocolate-Glazed Peanut Butter Tart

Yields one 9.5″ tart; serves twelve

Filling and Crust:

1 Press-In Cookie Crust, preferably chocolate, baked and cooled

1 1/2 cups whole milk
1/4 t. salt
3 large egg yolks
1/3 c. very firmly packed light brown sugar
4 t. flour
4.5 oz. (1/2 cup) creamy peanut butter, preferably natural
1/2 t. vanilla

For the Glaze:

3 oz. bittersweet chocolate, finely chopped
3 oz (1/4 cup) unsalted butter, cut into 6 pieces
1 T. light corn syrup

Make the filling:

In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occasionally. Meanwhile, in a small bowl, whisk the egg yolks, brown sugar, and flour until well blended. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a full boil, about 3 minutes. Continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and add the peanut butter and vanilla; whisk until well blended.

Pour the hot peanut butter mixture into the crust and spread evenly with a rubber spatula. Gently press a piece of plastic wrap directly on the filling’s surface to prevent a skin from forming. Refrigerate the tart until cold, about 2 hours, before proceeding with the recipe.

Make the Glaze:

Melt the chocolate with the butter and corn syrup and whisk until the butter is melted and the mixture is smooth, about 2 minute. Carefully remove the plastic wrap from the top of the chilled filling. Drizzle the glaze over the filling and spread it evenly to cover the tart completely. Refrigerate the tart in the pan until the glaze sets, about 30 minutes or up to 12 hours.

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 Chocolate-Glazed Peanut Butter Tart
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Chunky Pecan Pie Bars

1 1/2 cups Flour

1/2 cup butter — softened
1/4 cup brown sugar

3 large eggs
3/4 cup corn syrup
1/2 cup granulated sugar

1/4 cup brown sugar
2 tablespoons butter — melted
1 teaspoon vanilla
1 3/4 cups semisweet chocolate — Nestle chunks
1 1/2 cups pecans — chopped

Preheat oven to 350. Grease 13×9 pan

Crust: Beat flour, 1/2 cup butter, and 1/4 cup brown sugar until crumbly.
Press into pan and bake 12-15 minutes or until lightly browned.
Filling: Beat eggs, corn syrup, sugars, butter, and vanilla in medium bowl
with wire whisk. Stir in chunks and nuts.
Pour evenly over baked crust. Bake 25-30 minutes or until set. Cool
completely and cut into bars.

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 Chunky Pecan Pie Bars
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Cornbread

1 1/2 cups flour

1 cup yellow cornmeal

2 t. baking powder

1/4 t. baking soda

3/4 t. table salt

1/4 c. packed light brown sugar

3/4 cup frozen corn kernels, thawed

1 cup buttermilk

2 lg. eggs

8 T. butter, melted and cooled slightly

Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch pan w/nonstick spray. Whisk flour, cornmeal, salt, baking powder and baking soda in medium bowl until combined; set aside.

In food processor, process brown sugar, thawed corn kernels and buttermilk, until combined, about five seconds. Add eggs and process until well combined; about five seconds longer.

Using rubber spatula, make well in center of dry ingredients, pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared dish; smooth surface with spatula. Bake until deep golden brown and toothpick comes out with moist crumbs, 25-30 minutes.

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Cream Scones

2 Cups flour

1 T. baking powder

2 T. granulated sugar

2 T. brown sugar

1/2 t. salt

5 T. butter – cold, cut in pieces

1 egg

3/4 Cup heavy cream

1/2 cup mini chocolate chips (optional)

Preheat oven to 400 degrees. Stir together dry ingredients. Cut in cold butter. Add chocolate chips. Stir together heavy cream and egg, then mix into dry ingredients until dough begins to form. Turn onto counter and knead until dough comes together. (Be careful not to over work the dough) Press into a disc about 1″ thick then transfer to an ungreased baking sheet. Cut into wedges and separate slightly. Bake immediately, about 14 minutes. If you wish to put a glaze on them (yum), stir together about a cup of powdered sugar, 1/4 t. vanilla and water and drizzle over scones once they are out of the oven.

 

For Cranberry Orange Scones:

Add zest of one orange to the dry ingredients. Stir in 1/2 cup dried cranberries in place of the chocolate chips. Add 2 T. orange juice with the cream and egg.

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 Cream Scones
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Creamy Potato Cheese soup

8 potatoes, peeled and sliced

4 cups chicken stock, plus more if needed

2 large cloves garlic

1 t. onion powder

2 cups shredded sharp cheddar cheese, or a mixture of sharp cheddar and smoked gouda

1/2 cup chopped fresh chives or a few tablespoons dried chives

Salt and freshly ground black pepper

2 cups heavy cream or 1/2 and 1/2

Sour Cream (if desired)

1/2 cup crumbled sharp cheddar cheese (for garnish)

Place the potatoes and 3 cups stock in small stockpot. The stock should just cover the potatoes, if it doesn’t, add a little water. Cover and simmer until potatoes are just tender.

Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid. Add the garlic and onion powder. Blend until creamy.

Return the potato puree to the pot and stir in the shredded cheese, remaining chicken stock and the chives, bring to simmer. Add water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you.  Stir in the cream and heat through. Season with salt and freshly ground black pepper.

Ladle into bowls, garnish with a dollop of sour cream and the crumbled cheese.

Adapted from Slow Cooker cookbook. Original recipe calls for placing the cut potatoes in slow cooker, covering with chicken stock and cooking on high 2 hours. Follow instructions above for pureeing potatoes and then return to crock pot, add remaining ingredients and cook on high another 30-45 minutes to heat through.

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Dark Chocolate Brownies

8 oz bittersweet chocolate
1 cup butter
3 eggs
2 t. vanilla
1 1/2 t. instant coffee
1 1/4 c. sugar
1 cup flour
1/2 t. soda
1/2 t. salt

Preheat oven to 350 degrees. In medium saucepan, melt chocolate and butter. Remove from heat, add eggs, vanilla and coffee. Add remaining ingredients and stir until well blended. Spread evenly in a 9×13 pan.

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Date Cake

1/4 cup cocoa
1 1/2 cups flour
1 cup granulated sugar
1/2 cup shortening
2 whole eggs

1/2 teaspoon vanilla
1 pinch salt
1 1/4 cups boiling water
1 teaspoon baking soda
1 cup dates
1/4 cup granulated sugar

6 ounces semisweet chocolate chips

Cream shortening, sugar, eggs, and vanilla.
Add flour, cocoa, and salt.
In separate bowl, combine boiling water, soda, and dates and let sit for a
few minutes.
Beat dates mixture into other ingredients.
Pour into 9 by 12 inch pan.
Top with chocolate chips.

Sprinkle 1/4 cup sugar over cake.
Bake at 350 for 20-25 minutes.
Will look moist. Don’t overbake.

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 Date Cake
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Dijon marinade for Turkey

1/4 cup Dejon

1/4 cup soy sauce
1 Lemon — cut in half

Stir together mustard and soy sauce.
Rub lemon and sauces into turkey
Stick lemon rind inside.
Bake. Best if you use a turkey bag.

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 Dijon marinade for Turkey
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Dried Beef and Chicken Casserole

6 Chicken Breasts — Boneless, Skinless

2 packages Dried Beef
2 cans Cream of Chicken soup
16 ounces Sour cream
Tim added:
8 ounces cream cheese
2 Tablespoons Dijon mustard

2 Tablespoons Chalula Sauce

Grease 9×13 pan. Line with dried beef. Lay chicken breast out over dried
beef.
Combine sauce ingredients and pour over chicken.
Bake at 275 uncovered for 2 1/2 hours or if in a hurry, 400 for 20 minutes
and 375 for 40 minutes.

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 Dried Beef and Chicken Casserole
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Easy Clam Chowder

1/2 lb bacon, cut into small pieces

1 or 2 onions, chopped

3 celery stalks, chopped

2 lg carrots, grated

fresh garlic or 1 t. garlic powder

2 lbs potatoes, peeled and diced

6 (8oz) jars clam juice

3 lg cans chopped clams (or more if you like it really clammy), drained with juices reserved

3 cups half and half

1/4 cup chopped fresh parsley

pinch of dill

salt and pepper to taste

Saute bacon in large Dutch oven or heavy pot over medium heat until brown and most of the fat is rendered. Remove bacon and most of grease, leaving a few tablespoons. Set aside bacon.

Add onion, celery, carrots and garlic to pot and sauté until onions are soft, about 5 minutes. Add clam juice, reserved juices from clams, potatoes, and just enough water to cover the potatoes if the clam juice doesn’t. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Add clams and half and half and simmer 5 minutes. If you like your chowder a little thicker, you can make a small roux and whisk it in to simmering soup. Add dill and season to taste with salt and pepper. Stir in chopped parsley. Garnish with crumbled bacon.

 

 

 

 

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 Easy Clam Chowder
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Easy Flourless Chocolate Cake

1 stick unsalted butter — softened
3/4 cup sugar

7 large eggs — separated
8 ounces semisweet chocolate — melted and cooled
1 pinch salt

1 cup fresh raspberries
1 cup heavy whipping cream

3 tablespoons sugar

Preheat oven to 350
Beat butter and sugar until light and fluffy (3-5 minutes)
Add the egg yolks, one at a time, beating until smooth after each
addition.
Beat in the chocolate
In a clean, dry bowl, beat the egg whites with the salt until stiff.
Stir about a third of the egg whites into the batter, then, using a rubber

spatula, gently fold in the remaining egg whites just until you can see no
more white (may be slightly lumpy).
Try to not let the batter sit for more than 5 minutes before baking as the
egg whites will begin to separate from the rest of the batter.
Pour the batter into a 9 inch springform pan (buttered and the bottom
lined with a disk of parchment or wax paper).
Smooth batter to make the top even.
Bake for 40 minutes until well risen and the center is firm and elastic to
a fingertip

Cool the cake in the pan for 5 minutes and then transfer to a rack to cool
completely. Slide the cake from the rack onto a platter.
Whip the cream with the sugar until soft peaks form.
Put fresh raspberries and a dollop of whipped cream on each slice of cake

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 Easy Flourless Chocolate Cake
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Easy Swirl Cheesecake

24 ounces cream cheese
1 cup sugar
5 eggs
2 ounces semisweet chocolate

frosting:
6 ounces semisweet chocolate
1/2 cup sour cream

1 9 inch chocolate crust

Preheat oven to 300 degrees

Prepare crust

Mix filling at medium speed until smooth. Try not to overbeat
Spoon half into crust.
Stir chocolate into remaining cream cheese mixture.
Drizzle over the batter and crust to make swirls.
Bake for 50 minutes. Cool on wire rack completely.
Chill covered for 2 hours.
Remove side of pan, prepare frosting and spread over cheesecake. Chll

briefly.

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 Easy Swirl Cheesecake
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Famous Fudge

1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips

1/2 cup nuts — (optional)
1 teaspoon vanilla

*Tim doesn’t like it with nuts
Line an 8 inch square pan with foil.
Combine sugar, milk, butter and salt in medium, heavy duty saucepan. Bring
to full rolling boil over medium heat stirring constantly. Boil, stirring
constantly, for 4-5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1
minute or until marshmallows are melted. Pour into pan; refrigerate for 2
hours or until firm.
Lift from pan, remove foil. Cut into pieces.

Easy and good enough to share. Maybe not the best fudge, however.

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 Famous Fudge
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Fondue

2 cups wine, white — * see note
1 pound Gruyere cheese — shredded
2 tablespoons kirsch

2 tablespoons cornstarch
1 clove garlic — sliced
1 pound Emmenthaler cheese

measure all ingredients before-hand.

in a separate cup, blend kirsch and cornstarch.

stir constantly so cheese doesn’t stick to the bottom and burn.

Put wine in a pot with garlic and bring to a simmer until it smells good –
Do not boil.
Add cheese a little bit at a time stirring well, in a figure 8 pattern.

when cheese is all melted well, add kirsch and cornstarch mixture
keep on heat until everything comes together. in the words of Nicole…
“you’ll know when it’s time.”

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 Fondue
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Four Layer Dessert

1 1/2 sticks oleo — melted
1 1/2 cups flour

1/2 cup nuts — chopped
Second Layer:
8 ounces cream cheese
1 cup powdered sugar
1 cup cool whip
Third Layer:

2 packages instant pudding mix — (3 ounces each)
3 cups milk
Fourth Layer:
remaining cool whip
chopped nuts
cherries?

Mix and press 1st layer into a 13×9 pan and bake 15 minutes at 350; let
cool.
Mix and spread 2nd layer over first layer very carefully.
Mix and pour 3rd layer over 2nd layer.
Top with cool whip and sprinkle chopped nuts

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 Four Layer Dessert
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Freezing Ice Cream

6 cups rock salt

Add 2 cups rock salt to ice while freezing. Pack ice around can and add 1
cup salt then once you turn it on and start poking the ice down, add the

other cup along with more ice.
When packing: Poke down all original ice. Add 4 more cups salt along with
more ice. Pack tightly and cover.

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 Freezing Ice Cream
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French Bread

2 packages active dry yeast
2 1/2 cups water — warmed
1 tablespoon salt
1 tablespoon butter — melted

7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white`
1 tablespoon cold water

Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and
flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about

1 minute or until well blended. Knead on speed 2 about 2 minutes longer.
Dough will be sticky.
Place dough in greased bowl, turning to grease top. Cover. Let rise in
warm place, free from draft, about 1 hour, or til doubled in bulk.
Punch dough down and divide in half. Roll each half into 12 by 15 inch
rectangle. Roll dough tightly, from longest side, tapering ends if
desired. Place loaves on greased baking sheets that have been dusted with
cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour or
until doubled in bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450
for 25 minutes. Remove from oven. Beat egg white and water together with a
fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes
longer. Remove from baking sheets immediately and cool on wire racks.

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 French Bread
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French Dip Subs

2# roast
1.5 c. red wine
1 Tablespoons beef soup base or some bouillon
1 onion, sliced in rings
Garlic cloves
Salt and Pepper

Rub roast with salt and pepper and brown on all sides in butter. Place in crockpot with all other ingredients and cook on low about 8 hours. Serve on toasted hoagie buns with swiss cheese.

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 French Dip Subs
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Frosting

2 sticks butter (1c) or part butter/part shortening

1 teaspoon vanilla

2-4 Tablespoons milk

4 cups sifted confectioners sugar

pinch of salt (if using unsalted butter or shortening)

Cream butter, add sugar gradually, mixing in milk as needed to keep it smooth. Add vanilla. Add more milk to desired consistency. *If you use water instead of milk, the icing will set up a little bit better for keeping at room temp.

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 Frosting
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Garlic Chicken Pizza

2 tablespoons red wine vinegar
1 1/2 tablespoons dijon mustard
4 cloves garlic — minced
1 cheese pizza crust

1 1/2 cups chicken breast — cooked, shredded
1 cup plum tomato — chopped
1 cup mushrooms — chopped
3/4 cup mozzarella cheese
1/4 cp feta cheese — crumbled
1/4 cup fresh parmesan cheese — shredded

1/4 cup chopped green onions

preheat oven to 400.
combine first 3 ingredients, stirring well with a whisk.
Place crust on a baking sheet; brush vinegar mixture over crust.
Top with chicken, tomato, and mushrooms; sprinkle cheeses and green
onions.
Bake at 400 for 15 minutes or until cheeses melt and crust is done.

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 Garlic Chicken Pizza
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Ginger Creams

1/3 cup butter

1 egg

1/2 cup water
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup sugar

1/2 cup molasses
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Roll into 1″ balls, dip in sugar and place on a cookie sheet.

Bake at 350 for 8 minutes

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Ginger Spice Cookies

3/4 c. (1 1/2 sticks) unsalted butter, softened

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup molasses

2 1/3 cup flour

1 1/2 t. baking soda

1/4 t. salt

1/2 t. cloves

3/4 t. cinnamon

2 t. ginger

1/4 t. ground white pepper

Turbinado sugar or granulated sugar (for rolling)

Cream butter and sugars. Add egg, mixing until just incorporated, then mix in molasses. Whisk together dry ingredients and add, mixing just to combine. Chill dough about 1 hour. Scoop into balls and roll each ball in sugar. Flatten balls slightly with the bottom of a glass or measuring cup. Bake at 350 on parchment-lined baking sheets 11-13 minutes or until set. Let cool on pan 5 minutes and then remove to a cooling rack.

Optional Icing Recipe:

Whisk together:

2 cups powdered sugar

2 T. powdered egg white or meringue powder

1 T. milk

minced zest of 1 lemon

juice of 1/2 lemon

Spread a little icing on each cookie and allow to harden.

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Grandma’s Potato Rolls

1 cup sugar
1 cup warm potato water
1 Tablespoon salt

1/2 cup shortening
2 eggs
6 cups flour (or more)
1 cup mashed potatoes
1 1/2 cups scalded milk — cooled to lukewarm
2 packages yeast

Combine potatoes, shortening, sugar, salt and warm milk. Cool to
lukewarm.
Combine warm water and yeast and let sit.
Add dissolved yeast and eggs to potato mixture.
Stir in 4 cups flour; beat well.
Stir in remaining flour
Knead on lightly floured surface until smooth and elastic.
Place in lightly greased bowl, turning once to grease surface.

Cover, let rise till double (about 1 hour). Punch down. Shape into a ball.
Cover and let rest 10 minutes
Refrigerate or shape into rolls, place in greased pan.
Let rise till almost double.
Bake in preheated oven at 400 degrees, 10-12 minutes.

** If using instant potatoes, make according to directions on box but omit butter
and salt. Use plain warm water in place of the potato water.

If refrigerating, Allow 3 or more hours for dough to rise again before forming rolls.

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Grilled Salmon

About 2 lbs fresh salmon pieces – skin trimmed off (I usually ask the person at the seafood counter to trim it for me)
1/3 cup brown sugar
1/3 cup water
1/3 cup soy sauce
1/4 cup olive oil
Salt and pepper
Garlic

Rub coarse salt and freshly cracked pepper generously over both sides of all salmon pieces. Combine sugar, water, soy sauce, garlic, and oil. Place salmon pieces in marinade and leave in fridge for a few hours.

Now I’ll turn it over to my husband Tim for the grilling instructions:

Heat gas grill on high until a wet kitchen (soaking wet) sizzles when placed on the grate. Using tongs to hold the towel, clean as well as you can – this is critically important to keep the salmon from sticking later. Oil the grate using vegetable oil – make sure to coat it well.

Turn grill down to medium and, using tongs, put the salmon on. Close the lid. Don’t open it a lot – be patient. Check after 4 minutes. While you’re waiting for the salmon to cook, put a plate in the oven on a low temp to warm – it’s for putting the salmon on after taking it off the grill – no need to have cold salmon. Also while you’re waiting, take the tongs back to the kitchen – you’ll only destroy your fish if you use them further.

After a bit, check the salmon. You can dribble some of the marinade on the fish if you want – we do.

Turn it when it is about 1/2 to 2/3 cooked through – look at the thick end to see the flesh change from wet translucent looking to almost opaque. Flip it over carefully or you will watch your expensive tasty salmon burn in the flames of your despair as pieces of it fall through the grate.

Turn heat up to high for the last couple of minutes after you flip the salmon to give it a nice glaze. Don’t over cook it. I take the salmon off nearly every time when I’m worried that it’s still slightly raw in the middle – as long as you’ve given it enough time in the grill, it will be cooked. You’ll be putting it on a hot plate and then tenting it so it will finalize then.

One more time – remove your fish when it looks done but you’re worried that it might be slightly under-done. It will be done perfectly by the time it gets to the plate for eating. If you carefully consider what you’ve done each time you cook it, you will rapidly get much better at determining when to remove it, and it’s so worth getting better since you get to eat your “mistakes.”

You can cook the marinated salmon on the stove and it turns out great as well! I have a non-stick grill pan that works well. Get it nice and hot and add a little olive oil before putting the pieces of fish in. Cook on med high and watch as the fish turns from opaque to cooked about 1/2 way up the side, then flip the pieces and finish cooking.

Tip:
Use a good fish turner like this one from Amazon for best results.
LamsonSharp 3″ x 6″ Chef’s Slotted Turner

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 Grilled Salmon
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Honey Dijon Dressing

1 cup mayonnaise
1/3 cup Dijon mustard
1/4 cup olive oil
1/3 cup honey
1/2 tsp. black pepper
1/2 tsp. onion salt
3/4 tsp cider vinegar

Blend all the above ingredients together. Refrigerate. Will keep fresh up to 1 month, discard if the oil starts to separate.

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Honey Whole-Wheat Bread

2 cups water
1/2 cup honey
1/2 cup butter — melted
1 egg

2 teaspoons salt
1 tablespoon yeast — heaping
5 cups whole wheat flour

Combine wet ingredients and yeast. Add 2 cups flour. Cover and let sit for 20 minutes. Add the rest of the flour and the salt.

Cover and let rise for about 1 hour or until doubled in size. Shape into 2 loaves, cover and let rise until double again. Bake at 350 for 30 minutes.

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Horseradish Grill’s Chocolate Cake

2 cups sugar
1 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
4 ounces unsweetened chocolate — cut into 1/4 inch pieces

1 cup double-strength brewed coffee — Hot
2 large eggs — room temperature
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 cup sour cream

Chocolate Butter Frosting:
1 cup heavy whipping cream
8 tablespoons unsalted butter
1/3 cup sugar
1/4 teaspoon salt
16 ounces semisweet chocolate, cut into 1/4 inch pieces

1/4 cup double-strength brewed coffee
1 teaspoon vanilla

Butter two 9-inch round cake pans, 2 inches deep, and line with parchment or wax paper

Preheat oven to 325 degrees

In mixing bowl, stir together the sugar, flour, salt, and baking soda and set aside.

Place the cut-up chocolate in a bowl and pour the hot coffee over it. Let stand while the chocolate melts andyou are preparing other ingredients.

In a large mixing bowl, whisk the eggs until liquid, then whisk in the oil, vanilla, and sour cream, one at a time.

Whisk the chocolate and coffee mixture smooth and scrape it into the egg mixture; whisk smooth.

Use a rubber spatula to fold a third of the flour mixture into the chocolate batter. Repeat until all dry ingredients are incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake about 30 mintues, or until well risen and a toothpick inserted in the center emerges clean. Cool ckes in pans on racks for 5 minutes then invert, peel off paper, and invert again onto racks to cool right side up.

To make the frosting, combine the cream, butter, sugar, and salt in a saucepan and bring to a simmer over low heat. Remove from heat and whisk once to make sure butter is melted, then add chocolate. Shake pan to make sure all the chocolate is covered, then allow to stand 5 minutes. Whisk frosting smooth and whisk in coffee and vanilla. Scrape the frosting into a bowl and chill it until it is of spreading consistency. Be careful not to leave it in the refrigerator too long, or it will set very hard. If it does, divide the hardened filling into 8 or 10 pieces and stir in a bowl over warm water to spreading consistency.

Source:
“Chocolate Cookbook”

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 Horseradish Grill's Chocolate Cake
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Hot Cocoa

1 cup granulated sugar

1/2 cup good quality cocoa

1/4 t. salt

2/3 cup hot water

6 cups milk

2 cups heavy whipping cream or half and half if you’re dieting 😉

3/4 t. vanilla

In a saucepan, stir together sugar, cocoa, salt and hot water. Bring to a boil and let cook 2 minutes. Add milk, cream, and vanilla and heat to desired drinking temperature without bringing to a boil again.

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Houstons Artichoke Dip

2 cans artichoke hearts
1 cup mayonnaise
1 cup mozzarella cheese
1 cup parmesan cheese
1 small onion

little garlic
1 package chopped spinach

Combine and bake at 350 for 30 minutes

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Italian Sausage & Potato Soup

2 tablespoons olive oil
2 pounds Italian sausage – bulk or casing removed
1 pound red potatoes, diced to about 1″ cubes
1 onion diced (about 1 1/2 cup diced onion)
4 cloves garlic, minced
2 teaspoon dried basil
2 teaspoon dried oregano
Crushed red pepper flakes, optional to taste
Salt and freshly ground black pepper, to taste
12 cups chicken broth
2 bay leaves
6 cups baby spinach, chopped
1 cup heavy cream

Add sausage, onion, garlic and olive oil to stock pot and cook until sausage has browned about 5-8 minutes. Drain excess fat/oil and return to pot.

Add broth, bay leaves, oregano, basil and (optionally) red pepper flakes. Bring to a boil.

Add diced red potatoes and cook until tender, about 10 minutes.
Stir in spinach until it begins to wilt, about 1-2 minutes.
Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

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 Italian Sausage & Potato Soup
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Jambalaya

2 Cups long-grain white rice
1/2 Cup Margarine — Melted
1/4 Cup vegetable oil
2 Cups Onion — Finely chopped
1/2 Piece Bell pepper — Finely chopped
3 Ribs Celery — Finely chopped

4 Cloves Garlic — Finely chopped
2 Cups Shrimp — Lightly Sauteed Peel
2 Cups Chicken Breasts — Lightly Sauteed Dice
2 Cups Smoked Sausage — Lightly Sauteed Dice
1/2 Cup Canned Tomatoes — Squeezed
3 cups chicken broth

1 tbl Worcestershire sauce
4 tbls Louisiana hot sauce
1 Tbl kitchen bouquet
3 tsp cayenne pepper — ground
1/4 stick sweet cream butter — melted
1/2 cup green onion — thinly sliced

4 Tbls parsely — finely minced

First take a 5 quart cast iron dutch oven and mix rice and melted
margarine together thoroughly. You want to be sure that each grain is
coated with the margarine.

Meanwhile in a 12 inch heavy aluminum skillet, heat the veg. oil over a
high flame and fry down the onions, green pepper, garlic, and celery until

they are brown.

Drop in the shrimp, chicken, and sausage; and fry them along with the
veggies until the meat is seared (you want to seal in the juices).
Now mix the meats and the sauteed veggies into the raw rice. Toss in the
squeezed tomatoes, pour in stock , stir in all the remaining ingredients
EXCEPT the green onions and parsley. Then pour in butter and mix
everything together well until the dish is uniformly blended.

At this point, cover dutch oven tightly and bake it at 375 for 45 min.

Toss in the green onions and parsley. Stir the jambalaya to mix all
the ingredients.
Once more, cover the pot again and continue to bake it for another 15
minutes until the rice is tender and flaky.
Serve it immediately piping hot. right from the pot.

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Japanese Steakhouse Ginger Dressing

1/2 cup chopped onion

1/2 cup olive oil or peanut oil

1/3 cup rice vinegar

3 T water

3 T  minced fresh ginger

2 T  chopped celery

1/4 cup chopped carrot

1 clove garlic

2 T  ketchup

1 1/2 T  soy sauce

1 T sugar

1 T  lemon juice

1/2 tsp. salt

1/4 tsp freshly ground black pepper

Combine all ingredients in blender and blend until well pureed. Refrigerate until ready to serve.

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Lemon Bars

(Nicole’s Recipe)

Crust:
1 c. butter
3/4 c. sugar
2 c. flour

Filling:
5 eggs
1 1/2 c sugar
5 T. flour
2 BIG lemons, or 3 little, juice and zest
1-2 tsp vanilla

Mix crust and press into pan. Bake crust at 350 for 15-20 minutes. You want the crust cooked but not yet golden.

Blend filling ingredients. Pour onto baked crust and bake another 20 minutes.

Sprinkle with powdered sugar when cool.

**Tip- serve middle pieces to everyone else and hoard the corners for yourself! The corners are the best!

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Lime Rice Pilaf

2 tablespoons butter
1 small onion — peeled and chopped
2 cups long-grain white rice
3 3/4 cups vegetable or chicken stock
1/4 cup fresh lime juice
2 teaspoons grated lime rind

chopped fresh parsley or cilantro

Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper and add cilantro.

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Linguine with Smoked Salmon

12 oz Linguine

1 cup whipping cream

1 cup milk

1/4 cup chopped fresh dill

1/2 cup chopped fresh green onions

2 tsp grated lemon peel

8 oz thinly sliced smoked salmon (cut into thin strips)

salt and pepper; freshly grated parmesan and chopped parsley to top

Preparation

Boil pasta in large pot with salted water until “al dente”(tender ,yet still firm). Drain

and return to pot. In a small heavy  saucepan , combine whipping cream , milk ,

dill , onions  , lemon peel. Bring to a boil over medium-high heat. Add sauce to

pasta ; toss well to coat evenly . Add salmon and toss to mix in .

Season with salt and pepper ,top with freshly grated parmesan and serve

with warm toasted bread.

 

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Low-cal/low fat Ranch Dressing

1/2 cup nonfat plain yogurt
3 tablespoons mayonnaise
1/3 cup low-fat buttermilk
1-2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1 clove fresh garlic, minced
1 1/2 teaspoons lemon juice
1-2 tablespoon chives, chopped (or I just dumped in a few Tbls. of dried, fresh would be delish but I didn’t have any!)
1/4 teaspoon dried dill
1/4 cup fresh flat leaf parsley, chopped (again, I dumped in a few Tbls. dried)
1/4 teaspoon freshly ground salt
a little cracked pepper

Directions:
Whisk all ingredients until smooth and creamy. Refrigerate.

Makes a little over 1 cup dressing. You can eat about 3Tbls for approx. 50 calories, 2.5g fat. 190mg sodium, 4.4g carbs, 3g sugars

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Lydia’s Pie Crust

2 tablespoon sugar
2 cups flour
2/3 cup butter
1 teaspoon salt
6 tablespoons ice water — * see note

Mix dry ingredients.
Cut in half of the butter, then cut in the other half of the
butter.
Add water one tablespoon at a time, stirring with a fork.
Water should not be added to the outside of the dough, but should be mixed
well, while combining.

To bake this crust, roll crust out, and place in pie-pan.
Poke crust genereously with a fork on the bottom and on the sides to avoid
shrinkage.
Line the inside of pie-crust with a double thickness of foil, covering
the entire crust, and wrapping down the outside of the pan approximately
1/2 to 1 inch.
bake at 425 degrees for eight minutes.
remove foil.
bake for 5 minutes, or until crust is golden brown.

* water: 5 to 7 tablespoons of ice-water depending on texture

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Meatloaf

Makes 2 meatloaves. The ground veal and ground pork usually only come in 1 lb pkgs, so it is just easier to make 2 meatloaves and freeze one or give one away.

1 1/2 cup chopped onion

1/2 cup chopped red pepper

fresh garlic

1 lb 80/20 ground beef

1 lb ground veal

1 lb ground pork

3 eggs

2 cups milk

2 cups cheddar cheese

1 1/2 cups oats

1 1/2 cups fresh breadcrumbs (fresh are preferred, but you can substitute about 3/4 cup dry)

1 T. salt

1 1/2 t. ground pepper

1 1/2 t. garlic powder

1 lb. bacon (optional)

 

Sauce recipe:

1 1/3 cup ketchup

1/2 cup brown sugar

2 T. worcestershire sauce

2 T. lemon juice or white vinegar

 

Combine sauce ingredients and set aside.
Saute onion, red pepper and garlic and cool slightly. Place in a large bowl or stand mixer and add rest of meatloaf ingredients except bacon. Mix well, but do not over mix or meatloaf can become tough. (The best way is actually to use your hands but I usually opt for the paddle on the stand mixer and just run it on low.) Divide into two 9×13 pans and shape into loaves. Lay bacon strips across the meatloaves and then pour the sauce over. (If freezing one meatloaf, do not pour the sauce over it, place the sauce in a ziploc and freeze along with the meatloaf. Pour the sauce over once thawed and ready to bake.) Cover with foil and Bake at 375 for about an hour, removing foil about 1/2 way through baking time.

 

 

 

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Mexican eight layer dip

2 cups lettuce — shredded
1 9 ounce can bean dip
1/4 cup picante or taco sauce

8 ounces sour cream
6 ounces frozen avocado dip — thawed
1 cup cheddar cheese or monterey jack — shredded
1/4 cup green onion — sliced
2 Tablespoons pitted black olives — chopped
2/3 cup fresh tomato — chopped

tortilla chips

On a platter arrange lettuce, leaving a 2 inch open rim at edge of
platter. Combine bean dip and picante sauce. Spread bean mixture over
lettuce, making a layer 1/4 inch thick. Next layer sour cream and avocado
dip. Top with cheese, onions, and olives. Cover and chill 4 to 24 hours.
Before serving sprinkle with chopped tomato. Arrange chips or crackers on
the platter around spread.

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Mimi’s Sticky Chicken

2 tsp. salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp white pepper
1/2 tsp garlic powder
1/4 tsp black pepper
1 whole roasting chicken
1 onion, peeled and quartered

Combine all spices in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Stuff onion inside cavity.  Roast uncovered, breast side down, at 250 for about 5 hours, basting occasionally with pan juices. (Or… roast in dutch oven – covered, breast side down, at 325 for 2 hours. Bump oven temp to 450, remove lid and turn chicken over. Roast for 15 minutes to crisp skin.) Chicken is done when it has reached an internal temp of 175. Let rest 15 minutes before serving.

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Mini Cheddar Meatloaves

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup oats
1/2 cup finely chopped onion
1 t. salt, pepper, and garlic powder
1 lb. ground beef

Mix all the above ingredients together and form into 6-8 mini loaves, place in a greased 9 x 13 pan.

Combine:
2/3 cup ketchup
1/4 cup brown sugar
1 T. Worcestershire Sauce
2 t. lemon juice or white vinegar

Spoon over shaped meatloaves. Bake uncovered at 350 for 45 minutes.

(Shawna’s recipe)

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Mini Chocolate Mousse Cups

Cups:

12 ounces bittersweet or semisweet chocolate, chopped

Mousse:

8 ounces bittersweet or semisweet chocolate, chopped

3 tablespoons water

3 large egg yolks

1/4 cup powdered sugar

1/2 cup ground toasted hazelnuts

2 tablespoons hazelnut liqueur

1 1/2 cups chilled whipping cream

1/4 cup chopped toasted hazelnuts

If making plain chocolate mousse without hazelnuts, substitute vanilla extract for hazelnut liqueur.

For Cups:

Line mini muffin tin with paper liners.

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes

Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)

For Mousse:

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.

Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.

Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

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No-bake Chocolate Cookies

2 cups granulated sugar

1/3 cup cocoa
1/2 cup milk
1/4 cup butter or margarine
3 cups quick-cooking oats
1 teaspoon vanilla
1/2 cup peanut butter

Bring to a boil sugar, cocoa, milk and butter. Cook 1 minute.

Remove from heat and quickly add oats, peanut butter and vanilla

Drop by teaspoonful on waxed paper. Let stand 1/2 hour until cool.

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Nutty Chocolate Caramel Bars

2 1/3 cups flour- divided
2 cups old fashioned oats
1 cup packed brown sugar
1 teaspoon baking soda

1/4 teaspoon salt
1 cup butter — melted
2 cups chocolate chips
1 1/2 cups chopped walnuts
1 cup caramel ice cream topping

Combine 2 cups flour, oats, brown sugar, baking soda and salt in a large bowl. Add butter; stir until all ingredients are moistened. Reserve 1 cup crumb mixture; press remaining mixture into bottom of 13×9. Bake at 350 for 15 minutes.

Remove from oven; sprinkle with morsels and walnuts. Combine caramel topping and remaining 1/3 cup flour in small bowl; drizzle over base. Sprinkle with reserved crumb mixture. Bake at 350 for 20-25 minutes more or until browned.

Source:
“”Diamond” walnut bag”

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Oatmeal Chocolate Chip Cookies

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12-oz. pkg.) chocolate chips
1 cup coarsely chopped nuts (optional)

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

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Old Thyme Inn’s Banana Bread

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder

1/2 teaspoon salt
1/2 teaspoon cinnamon
2 each eggs
3 large ripe bananas, mashed
1 stick butter — or 1/2 cup oil
1/3 cup buttermilk

1 teaspoon vanilla
1 cup walnuts — chopped

In a large bowl, stir together dry ingredients and sugar. In another mixing bowl, combine eggs, bananas, butter, buttermilk and vanilla. Add wet ingredients to flour mixture, stirring just until combined. Fold in nuts. Pour into a greased loaf pan. Bake at 350 for approx 1 hour or until it tests done.

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Old-Fashioned Vanilla Ice Cream

1 1/3 Cups sugar
1 Tablespoon Cornstarch
1/4 teaspoon salt
3 cups whole milk

2 egg yolks
1 can evaporated milk
1 cup whipping cream
1 tablespoon vanilla extract

In a medium saucepan combine sugar, cornstarch, and salt. Stir in whole
milk. Stir over med. heat until mixture begins to simmer.

Simmer 1 minute over low heat; set aside
In a small bowl, lightly beat egg yolks.
Stir about 1 cup milk mixture into egg yolks; stir egg yolk mixture into remaining milk mixture.
Cook and stir over low heat 2 minutes or until slightly thickened.
Stir in evaporated milk, whipping cream and vanilla.
Cool to room temp.
Pour into ice cream canister.
Freeze in Ice Cream maker according to manufacturer’s directions.

Makes 2 quarts.

If tripling, cut the sugar back to 3 cups.

Use 2 cups total rock salt.

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Orange Poppyseed Pound Cake

2 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup poppyseeds

2 1/2 cups sugar
4 teaspoons finely grated orange zest
1 1/2 cups unsalted butter — softened
8 ounces cream cheese — softened
6 large eggs — room temp
2 large egg yolks — room temp

1 teaspoon vanilla extract
Glaze:
2/3 cup fresh orange juice
1/3 cup sugar
1 tablespoon orange liqueur

Heat oven to 350. Butter and flour two 9x5x3 in. loaf pans (or eight 5

3/4×3 in. mini loaf pans each with a 2 c. capacity). Tap out excess flour.

Sift flour, baking powder and salt, whisk in poppyseeds. Put sugar and
orange zest in food processor and pulse for 20 sec. (or in absence of a
food processor omit and blend the zest into the flour)

Beat the butter and cream cheese until creamy about 2 minutes in
mixer. Add sugar and beat till light and fluffy about 1 minute. Beat in
the whole eggs one at a time, stopping the mixer to scrape the bowl after
each addition. Beat in egg yolks and vanilla. On low speed slowly add the

flour mixture. Scrape one last time and then beat at medium speed until
the batter is smooth, about 10 seconds. Spoon into the prepared pans
spreading evenly with a rubber spatula. Bake about 50 min or 25-30 for the
mini loaf pans. Cool 10 min. and remove from pans, Brush while warm with
the glaze.

Glaze directions: Strain orange juice into small saucepan.and bring to boil over high
heat. Stir in the sugar and continue to cook until the mixture thickens
and is reduced and is reduced to a scant 1/2 c, 3-4 min. Remove from heat

and stir in liqueur. Brush tops and sides of cale while still
warm. Repeat brushing every few minutes until all the glaze has been used.

Source:
“Fine Cooking Holiday ’03”

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Out Of This World Rolls

2 packages yeast
1/4 cup warm water
3 eggs

1/2 cup shortening
1/2 cup sugar
1 cup warm water
2 teaspoons salt
4 1/2 cups flour- divided

Dissolve yeast in 1/4 cup warm water.

add well beaten eggs, shortening, sugar, 1 cup warm water, salt and 1 1/2
cups flour.
Let rise a little while then add rest of flour and knead until smooth and
elastic. Refrigerate for up to a week.
Remove from fridge and let rise (about 3 hours), punch down.
Shape into rolls or buns and let rise.
Bake at 400 12-15 minutes

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Pad Thai

  • 1/2 cup palm sugar
    1/3 cup fish sauce
    1/2 cup tamarind juice concentrate
    1 T. lime juice
    4 cloves garlic, minced
    1 T. Siracha sauce (or a little of whatever chili paste/sauce you have, even just some red pepper flakes to spice it up)
  • 1/2 package rice noodles
  • Olive Oil
  • 2 cups thinly sliced chicken, beef, pork, or shrimp
  • 6 cloves garlic, minced
    2 Shallots, thinly sliced
    1 cup carrots, match sticks or shredded
    cup green onion cut diagonal in 1 inch segments
    1 cup mung bean sprouts
    2 eggs
  • 1 cup cilantro, or more if desired – chopped
    1 cup toasted peanuts chopped
    Lime wedge

Soak rice noodles in water for about 30 minutes. Drain.

Combine first six ingredients in a saucepan and heat to a simmer to dissolve sugar. Taste the sauce and decide if it is sweet or spicy enough for you and add a little more sugar or chili sauce if desired.

Heat a few Tbls oil in wok or large pan and add meat, seasoned with a little salt, pepper, onion powder or whatever you like and sauté until completely cooked. Set aside.

Add a few more Tbls oil to wok and sauté the garlic and shallots for a minute or two. Add carrots, green onions and bean sprouts and sauté about 2 minutes until softened just slightly (they will continue cooking while you finish the rest of the recipe). Add several tbls sauce and drained rice noodles, sauté for another few minutes until noodles are softened, then push over to the side of the pan. You can add a little water to help steam the noodles if you need. Put a dab more oil in pan and scramble the eggs. Once eggs are cooked, stir them into the noodles and veggie mixture, add chicken and rest of sauce and heat through. Toss in cilantro, squeeze lime juice over the pad thai and serve. Garnish with chopped peanuts and a little fresh cilantro. Serves 6

 

 

 

 

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Peanut Butter Chocolate Cheesecake Bars

2/3 cup brown sugar
2 cups flour

1 cup pecans — chopped
2/3 cup butter — melted
2 packages cream cheese — 8 ounces ea- softene
1 cup granulated sugar
1/4 cup flour
3 eggs

1/2 cup milk
1 tablespoon vanilla
1 cup semisweet chocolate chips
3 tablespoons smooth peanut butter
2 cups semisweet chocolate chips
6 tablespoons butter

1/4 cup peanut butter

Crust: Preheat the oven to 350 degrees. Mix the brown sugar, 2 cups flour,
pecans and 2/3 cup butter until the mixture is crumbly. Press into the
bottom of a 9×13 inch baking pan. Bake for 12-15 minutes or until light
golden brown. Set aside while you prepare the filling.
Filling: Reduce the oven temp to 325 degrees. Beat the cream cheese,
granulated sugar, and flour in a large mixer bowl until smooth. Gradually
beat in the milk, eggs, and vanilla. Microwave the 1 cup chocolate chips

in a medium size glass bowl for 30 seconds at a time, stirring in between,
until smooth and creamy. This should take a total of about 2 minutes of
cooking time. Stir the 3 tablespoons peanut butter into the melted
chocolate until well blended. Stir 1 cup of the cream cheese mixture into
the chocolate mixture. Pour the remaining cream cheese mixture over crust.
Pour the chocolate mixture over the cream cheese mixture and swirl the
mixtures with a knife. Bake 35-45 minutes, or until set.
Frosting: Put 2 cups chocolate chips and 6 tablespoons butter in glass
microwave bowl. Melt, stirring every 30 seconds. When smooth and creamy

stir in 1/4 cup peanut butter. Spread over warm bars. Cool bars completely
on wire rack. Refrigerate until firm. Cut into bars.

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Peanut Butter Cookies

Soft and Chewy.

1 cup flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 cup peanut butter

Combine flour, soda, and salt. Cream butter and sugar until fluffy. In separate bowl mix egg and vanilla then gradually beat into butter mixture. Stir in peanut butter, blend thoroughly. Stir in dry ingredients. Chill30 minutes. Drop onto baking sheet and smash with fork. Bake at 350 for 12-14 minutes. Don’t over-bake or they won’t be soft and chewy.

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Peanut Butter Fudge

1 cup sugar
2 tablespoons butter
1 teaspoon vanilla
1 pinch salt
1/4 pound peanut butter

1 cup brown sugar
1/2 cup evaporated milk
1 cup marshmallows

Cook sugars, butter, milk and salt to soft ball stage.
Add marshmallows an peanut butter just before removing from heat. Do not
stir.
Cool to room temp.

Add flavoring.
Beat until creamy, thick, and holds shape. Pour into well buttered shallow
pan.

I doubled the recipe and put in a jellyroll pan. It still was not enough
to completely fill the pan and have thick pieces of fudge.

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Peanut Sauce

1 c. coconut milk
1 T. red curry paste (more or less to taste)
1/2 c. peanut butter
1/2 c. chicken stock
1/4 c. brown sugar or palm sugar
2 T. tamarind liquid or fresh lime juice
1 t. salt
A little: Soy sauce, fish sauce, fresh ginger, garlic, cilantro

Bring coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1-2 minutes. Whisk in peanut butter, stock, sugar, and other ingredients to taste. Reduce heat and cook until smooth, stirring constantly for about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool. Add cilantro.   YUM.

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Pecan Tassies

3 ounces cream cheese
1 stick butter
1 cup flour

1 egg
3/4 cup brown sugar
1 teaspoon vanilla
1 dash salt
3/4 cup chopped pecans
1 tablespoon butter

Soften and cream together the cream cheese, flour, stick of butter.
Mix together other ingredients separately
Form first mixture into balls and press into tart pan
Fill tarts with pecan mixture.
Bake at 350 for 20-25 minutes.
Remove from pans immediately and cool on paper towel.

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Perfectly Chocolate Frosting

1/2 cup butter
2/3 cup cocoa

3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 Cups

Description:
“From Hershey’s Cocoa”

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Pineapple Ice Cream

24 ounces Pineapple Nectar

12 ounces Pine-orange juice frozen concentrate
2 sm.boxes Pineapple jello
2 1/2 cups sugar
3 Tablespoons lemon juice
6 cups cream
5 cups milk

Heat Nectar and juice till almost boiling. Add Jello and let dissolve.
Add sugar and lemon juice.
Pour into can and add cream and milk.
Freeze

Makes 6 quarts

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Pizza

1 Ultimate Quick and Easy Pasta Sauce — Prepared and cooled
1 Yummy Pizza dough — makes 2 large crusts
1 pound hamburger — cooked
1 pound sausage — or another pound hamburger
4 cups mozzarella cheese

2 cups pizza cheese
other toppings of your choice

If you have time, let the pizza dough rise once. Roll out pizza dough into two crusts. Cover with sauce. Sprinkle hamburger over pizza then add other toppings, finishing with cheese.

Bake in easy bake oven for 3 days or in regular oven at 425 for 15ish minutes.

Description:
“yields 2 large pizzas”

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Pizza Dough

1 Tablespoon Yeast

1 teaspoon salt
1 cup lukewarm water
2 tablespoons vegetable oil
2 3/4 cups flour

Let yeast dissolve in lukewarm water.
Add salt and oil.

Add flour, stir then knead.

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Pork Chops in Mustard Sauce

4 6 ounce bone-in pork center chop — (about 3/4 inch thick)

coarse salt

freshly ground black pepper

minced garlic

2 teaspoons olive oil

1 1/2 cups dry white wine

1/3 cup honey

1/4 cup dijon mustard

cornstarch/water

Rub pork with salt, pepper and garlic. Heat oil in a large nonstick skillet over medium high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork from pan.

Add the wine, honey, and mustard to pan; bring to a boil, and cook 3 minutes.

Add the pork; reduce heat, and simmer mixture for 12 minutes, turning the pork after 6 minutes. When pork is fully cooked, add a little cornstarch mixed with water to the sauce and whisk. Makes a nice sauce to serve over the pork and white rice.

Source:

“Cooking Light April 2001”

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Press-In Cookie Crust

Yields one crust for one 9.5″ tart.

1 cup finely ground cookies (about 25 Chocolate wafers, 8 whole graham crackers, or 25 vanilla wafers)
2 Tbs. sugar
3 Tbs. unsalted butter, melted

mix cookie crumbs with sugar until well blended, drizzle the melted butter over the crumbs and mix until the crumbs are evenly moistened. Put the crumbs in the tart pan and spread the crumbs so that they coat the bottom of the pan and start to climb up the sides. Us your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.

Bake the crust at 350 until it smells nutty and fragrant , about 10 minutes. Set on cooling rack and let cool.

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Pumpkin bran muffins

1 cup flour
1 cup brown sugar
1/3 cup wheat flour
1/4 cup wheat bran
3/4 teaspoon baking soda

1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

16 ounces pumkin
3 eggs
2 tablespoons molasses

Bake at 375 for 20-25 minutes.
Sift together flour and sugar, stir in other dry ingredients
Add wet ingredients.

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Pumpkin Bread

3 cups sugar
4 eggs
1 cup oil
1 1 pound can pumpkin
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water
1 cup nuts
1 cup raisins

Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50-60 minutes in 2 large greased loaf pans or 3 small pans, or different sized cans (for round bread). For a nice finishing touch, as soon as it’s out of the oven, brush a little butter over the top and sprinkle with granulated sugar.

I have made this recipe substituting 1/2 cup applesauce for 1/2 c. of the oil and cutting the sugar back to 1 1/2 cups. Obviously, it isn’t as sweet when the sugar is cut in half, but it is still very good! When I reduce the sugar and sub applesauce, I cut flour back to 3 1/4 c.

“Helton House Bed and Breakfast”
Yield:

“2 Large Loaves”


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Pumpkin Pastry Puffs

Pumpkin Filling:
6 oz. cream cheese
1/2 cup canned pumpkin (squeeze between paper towels to remove excess moisture)
1 lg. egg
3/4 cup brown sugar
1/2 tsp. finely grated orange zest
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Sour Cream Pastry Dough:
2 cups flour
1/8 tsp. salt
2 sticks butter, chilled and cut into 1/4″ slices
1/2 c. sour cream
2 tsp. powdered sugar

Top With:
1/2 cup powdered sugar
3/4 tsp. cinnamon

Pastry Instructions:
Put the flour and salt in a 3-quart bowl, and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough as recipe directs. Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days. The dough can be frozen for up to 1 month.

Divide the pastry into 3 (5-inch) squares about 5/8 inch thick. Wrap in plastic and refrigerate until cold and firm, at least 4 hours.

To make the filling, process all of the filling ingredients in a food processor bowl until mixture is smooth and blended.

Remove 1 pastry square from the refrigerator. Set a side for 10 minutes before rolling it. On a floured work surface, roll the pastry into a rectangle until less than 1/8-inch thick. With a ruler and a pastry wheel, trim the ragged edges and then cut the pastry into 3-inch squares. Lay the pastry squares across the top of an un-greased 12-cup miniature muffin pan, each cup measuring 1 1/2 inches across and 3/4 inch deep, centering each square over one cup. Spoon 1 heaping teaspoon of filling on each square, then bring opposite corners to the center and press lightly to seal. This process will also ease the pastry into each cup. Refrigerate for at least 30 minutes. Roll and shape the remaining pastry squares in the same fashion.

Adjust rack to lower third of oven and preheat to 375 degrees F.

Bake 2 or 3 pans at a time for about 20 to 25 minutes or until pastries are light brown. Remove pan from oven to a wire rack for about 10 minutes. Remove pastries from pan to a wire rack to cool completely. Sift powdered sugar and cinnamon together and sprinkle pastries before serving at room temperature. If not serving the same day, stack the pastries in airtight plastic containers and freeze for up to 2 weeks. To serve, reheat to freshen in a 325 degree preheated oven for about 7 to 12 minutes or until warm, cool slightly, and decorate with powdered sugar and cinnamon.

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Raspberry Ice cream

3 cups Raspberry puree
2 sm. boxes Raspberry jello
3 cups sugar
3 Tablespoons Lemon Juice
6 cups cream
5 cups milk

Heat puree until almost boiling. Add gelatin and let dissolve. Stir well.
Add sugar and lemon juice then pour into can. Add cream and milk.
Freeze.

Makes 6 quarts.

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Raspberry Truffles

1 cup fresh raspberries
1 pound semisweet chocolate or bittersweet chocola — finely chopped
1 1/2 cups heavy cream

1 pinch salt
Hershey’s Special Dark Chocolate — For dipping

Put raspberries through a sieve. You should have about a 1/2 cup raspberry
puree.
Put chopped chocolate in a med. bowl. Heat cream just til boiling. Pour
hot cream over chopped chocolate. Wisk to blend. Stir in the raspberry
puree and salt. Refrigerate until completely chilled about 1 hour. Shape

into 1 inch balls and dip

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Roast

Heat a skillet on medium high with vegetable oil or butter. (if using butter you can’t let it get too hot or it will burn)

While skillet is heating, rub roast with favorite steak seasoning or salt, pepper, garlic powder, onion powder, etc.

When oil is heated, set roast in skillet and brown for several minutes. You want it to form a nice brown crust, not burnt but not gray either. Flip roast over and brown the other side too.

In a large oven-safe pot or roaster (I use my dutch oven) place a few cups of beef broth or beef soup base/water mixture (you can also add a little red wine). You want to have enough liquid to almost come to the top of your roast. I usually throw in garlic and a little extra steak seasoning too. Add the roast.

Cover, bake at 300 for approximately 5 hours or until you stick a fork in it and it basically falls apart. Your meat should not resist your fork. I have also cooked it at 350 degrees for an hour or so and then dropped the temp down if I need it done faster than 5 hours. If you check it and the broth is getting low, add more or even some water – if you don’t it will be nasty.

I have added potatoes and carrots to the juices a few hours in… Yummy.

Now, if you want to make gravy from the juices (which is always a good idea):

If you have a fat separator, that is the best thing to use for gravies so you can get rid of some of the oil. You can get those for a few bucks at Walmart or Target. If you cook your roast early, you can also separate it from the juices and then put the juices in a bowl in the fridge. The fat will set up on top of the juice as it cools and when you’re ready to make gravy you can take that off and toss it.

Gravy:

Heat about 1/2 – 1 stick butter in a pan over medium heat. Stir it while it melts and then add about 1/4 cup flour. Stir that around, it will be thick but if it’s too thick, you can add more butter. Stir and cook the butter/flour mixture for a few minutes, letting it get golden but not dark.

Slowly while stirring, pour in your broth/juices from the meat. You’ll want to have about 4 cups liquid so if you don’t have enough juices from the meat, add a little water or broth. Continue stirring and let the gravy heat and thicken. I like it to not be super thick because I usually tear up the roast into chucks and plunk it back down in the gravy to serve it. 🙂 If it is too thin, you can thicken it by stirring together a little flour and water (about 2T at a time) and add it to the the gravy.

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Roasted Potatoes

Preheat oven to 350. Cut a combination of sweet potatoes and white potatoes into large bite-size pieces (unpeeled). Toss in a bowl with olive oil and sea salt. Lay out on a sprayed jelly roll pan in single layer and roast for around an hour, turning once or twice with a spatula. Heat oven to 400, brush potatoes with a little butter, sprinkle with more salt and roast a little while longer until they turn golden.

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Seven Layer Bars

1/2 cup Butter
1 1/2 cups graham cracker crumbs
2 cups Coconut
6 ounces chocolate chips
6 ounces butterscotch chips
1 cup nuts
14 ounces sweetened condensed milk

Mix butter and graham cracker crumbs,
press into a buttered 9 x 13 baking pan.
Layer coconut, chips, and nuts.
Drizzle condensed milk over the dessert.

Bake at 350 degrees for 20 minutes

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Skor Cake

2 2/3 cups flour
2 cups sugar
1 cup butter
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda

1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 eggs
3 teaspoons instant coffee
10 Skor bars
2 cups heavy whipping cream

3 tablespoons brown sugar

Combine first 9 ingredients.
Beat on low just until mixed, constantly scraping sides.
Dissolve 2 teaspoons coffee in 1 cup boiling water.
Add to bowl
Increase to medium speed, beat 2 minutes. Occasionally scraping sides.
Pour into 2 greased and floured pans.
Bake 25-30 minutes at 350.

Cool 10 minutes, remove from pans and cool completely.
Frosting:
1/2 teaspoon instant coffee in 1 teaspoon hot water, cool
Mix separately: whipping cream, brown sugar. Beat on high until stiff
peaks form.
Cut cake into layers spread frosting on each. Pat score bars on.

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Southern Italian Pasta

2 1 Pound ground sausage (1 mild 1 hot)
2 cans diced tomatoes

1 lg onion — chopped
5 cloves garlic — minced
1 cup white wine
10 ounces sour cream
1 box penne pasta

Brown sausage w/onion and garlic. Drain

Add tomatoes with juice & white wine
Boil until almost all liquid is gone.
While it is boiling, boil pasta according to box, drain.
Add meat mixture to pasta, stir in sour cream.
Serve immediately

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Spice Bars

1 cup raisins
1 cup sugar
1 cup cold coffee

1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup oil
2 cups flour

1 teaspoon baking soda
1 teaspoon vanilla

Combine raisins, sugar, coffee, spices, salt and oil in medium saucepan and bring to boil. Boil for 3 minutes.

Cool mixture before adding flour, soda and vanilla.

Spread in a 10×15 pan and bake at 350 for 20 minutes. Be careful not to overbake.

Frost while still warm.

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Spiced Pecans

2 egg whites

1 pound pecan halves
1 cup sugar
2 1/2 teaspoons apple pie spice or mixed spices
1/2 teaspoon salt

Mix egg whites with 2 teaspoons water and beat until frothy. (30 seconds
or so)

Add pecans and stir til well coated.
Combine sugar spices and salt.
Sprinkle over nuts and mix well.
Spread coated nuts on well oiled 11×15 inch shallow pan.
Bake at 250 stirring every 20 minutes until coating hardens (about 1 hour)
Allow to cool before storing in air tight container.

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Spiced Pumpkin Cheesecake

Crust:
9 whole graham crackers (5 oz), broken into large pieces
3 Tbls. sugar
1/2 t. ginger
1/2 t. cinnamon
1/4 t. cloves
6 Tbls. butter, melted

Adjust an oven rack to the lower-middle position and heat to 325 degrees. Spray the bottom and sides of a 9 inch springform pan evenly with cooking spray. Process crackers and spices for crust in food processor (or crush crackers with a rolling pin and stir in spices. Drizzle melted butter over crackers/spices mixture and stir. Press into the bottom and partially up the sides of the greased springform pan. A flat bottomed measuring cup works well for doing this evenly. Bake in heated oven until fragrant, 12 – 15 minutes. Cool to room temp (about 20 minutes). Once cool, wrap the outside of the pan with two large pieces of heavy duty foil so that it is covered all the way up the sides.

Filling:
1 1/3 c. sugar
1 t. cinnamon
1/2 t. ground ginger
1/4 t. nutmeg
1/4 t. cloves
1/4 t. allspice
1/2 t. salt
1 (15-oz) can pumpkin puree
3 (8oz) packages cream cheese at room temperature
1 Tbls. vanilla extract
1 Tbls. lemon juice
5 large eggs, at room temperature
1 cup heavy whipping cream

Top layer:
16oz sour cream
1/3 cup sugar
1 t. vanilla

Bring about 4 qts. water to simmer in a stockpot. While the crust is cooling, whisk the sugar, spices and salt in a small bowl; set aside. Line a baking sheet with a triple layer of paper towels. Spread the pumpkin on the towels and cover with a second triple layer of towels. Press firmly until the towels are saturated, this will remove unwanted excess moisture from the pumpkin. Peel back the top layer of towels and discard. Set aside pumpkin.

Beat the cream cheese at medium speed to break up and soften, about 1 minute. Scrape the beater and sides of bowl. Add about a third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add the remaining sugar in two additions, scraping the bowl after each addition. Add the pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape the bowl. Add 3 of the eggs and beat at medium-low speed until incorporated, about 1 minute; scrape the bowl. Add the remaining 2 eggs and beat until incorporated, about 45 seconds, scrape the bowl. Add the heavy cream and beat at low speed until combined, about 45 seconds. Using a rubber spatula, scrape the bottom and sides of the bowl and give a final stir by hand.

Pour the filling into the springform pan (that has been wrapped in foil) and smooth the surface. Set the springform pan in a roasting pan. Set the roasting pan in the oven and pour enough boiling water to come about half-way up the sides of the springform pan. Bake until the center of the cake is slightly wobbly when the pan is shaken and the center reads 150 degrees on an instant-read thermometer, about 1 1/2 hours.

Top layer:

While cake is baking, combine 16oz sour cream, 1/3 cup sugar and 1 tsp. vanilla. Once the cake has reached the 150 degrees, spread the sour cream mixture over the top and smooth. This is a little bit tricky with the water bath but works if you pull out the oven rack just far enough to pour the topping on and smooth. Bake cake about 6-8 minutes longer; the topping will look just set, it doesn’t become firm.

Remove the cake from the oven, still in the roasting pan, and set on a wire rack to cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and set on a wire rack to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

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Spring Salad

1/4 cup toasted sliced almonds — 350 for 10 min.
8 ounces strawberries — sliced
1/2 medium cucumber — sliced and cut in ha

1/4 smalll red onion — in thin wedges
6 ounces spring mix or baby spinach
1/2 teaspoon lemon zest
2 Tablespoons lemon juice
2 tablespoons white vinegar
1/3 cup sugar

1 tablespoon vegetable oil
1 teaspoon poppyseeds

toast almonds.
prepare salad.
combine ingredients for dressing and pour over salad.

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Spritz Cookies

2/3 cup sugar
1 cup butter

1 egg
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt

Preheat oven to 400 F.
In large mixing bowl combine sugar, butter, egg, salt, and vanilla. Beat

at medium speed, scraping bowl often, until mixture is light and fluffy,
2-3 minutes. Add flour. Beat at low speed, scraping bowl, until well
mixed, 2-3 mintutes. Add food coloring if desired.
Fill cookie press with dough. Press dough onto flat baking sheet 1 inch
apart. Decorate cookies with colored sugar or sprinkles.
Bake 6-8 minutes or until firm but not brown. Cool 2 minutes on sheet;
remove to cooling rack.

Liked this recipe better than the pampered chef one.

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Steak Butter

1/2 pound butter

1 clove garlic — minced
2 tablespoons lemon juice
1 Tablespoon chives — chopped
1 Tablespoon dried basil
1 Teaspoon hickory salt
1 teaspoon paprika

1/2 teaspoon salt
1/4 teaspoon pepper

Mix butter untill soft, beat in rest of ingredients.

spread over hot steak before serving
or
place in small serving dishes by each plate for each diner to use.

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Swedish Meatballs

4 each eggs — slightly beaten

2 cups milk
1 cup bread crumbs
4 Tablespoons butter
1 cup onion — finely chopped
2 pounds ground chuck
1/2 pound ground pork

salt
dill weed
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/3 cup flour

1/4 teaspoon pepper
2 10 1/2 ounce cans beef broth
1 cup light cream

Combine egg, milk and bread crumbs. Saute onion in 2 T. butter for 5 minutes. Add onion to bread mixture. Add ground beef, 1 teaspoon salt, spices and 1 1/2 teaspoon dill. Refrigerate 1 hour.

Shape meat into balls and saute until brown all over. Place in 2 large oven dishes.

Make gravy with broth, flour, 1 teaspoon dill and light cream.

Cover the meatballs with the gravy and bake at 325 for 30 minutes.

Serve over rice or pasta.

Source:
“Arlice”
Yield:
“40 small meatballs”

Start to Finish Time:
“2:15”

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Swedish Shortbread

1 cup butter
1 cup sugar (+ 2 Tablespoons)
2 1/2 cups flour
Jam

Cream butter and sugar. Add flour.

Roll into a strip about the size of your finger – the length of the cookie
sheet.
Make a hollow through the middle of the strip with your finger.
Fill with jam of your choice
Bake 15-20 minutes at 375
Drizzle with powdered sugar/water/almond extract mixture.
Cut into sections diagonally.

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Taco Soup

2 cups cooked ground beef or turkey
3 (15oz) cans chili beans
1 (14oz) can stewed tomatoes
1 1/2 cup frozen corn
1 1/2 cup water
1 small can green chilis
3 T. taco seasoning
2 T. dry ranch powder

Combine all ingredients. Cook in crock pot on low all day, or high for 2-3 hours.

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Tim’s favorite black beans

For tacos, burritos, etc.

1 can black beans – rinsed and drained

1/2 c. coarsely chopped onion

1/2 t. salt

1 t. cumin

1/4 c. fresh cilantro – chopped

1 t. chili powder

1/2 t. freshly ground black pepper

2 cloves minced garlic

1 T. lime juice

All measurements are approximate. In fact, they really shouldn’t be trusted because I am typing this out from memory of what all I threw in the pot. Season to taste – it’s what I did!

Rinse and drain black beans. Place in small pot and add enough water to cover, bring to a simmer over medium-high heat. Add onion, garlic, cilantro and seasonings. Reduce heat and simmer for an hour or so.

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Tomato & Fresh Mozzarella Salad

onion pieces
fresh mozzarella cheese

2 large tomato, slice
3 Tablespoons olive oil
3 Tablespoons balsamic vinegar
basil

lay tomatoes, onions and mozzerella on dish. Combine other ingredients and
pour over.

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Turtles

2 1/4 cups heavy cream
2 tablespoons unsalted butter — chopped
1 1/2 cups light corn syrup
1 cup granulated sugar — scant
1/2 cup brown sugar — firmly packed
1 pinch salt

1 tablespoon vanilla extract
3 3/4 cups nuts
14 ounces semisweet chocolate — chopped
2 tablespoons vegetable shortening

Lightly oil two baking sheets. In a heavy bottomed saucepan over medium
heat, cook the first six ingredients until the sugars dissolve and the

butter melts. Bring to a boil and cook, stirring frequently, for about 1
hour, until the caramel reaches 238 degrees.
Place the bottom of the saucepan in a pan of cold water to stop cooking or
transfer the caramel to a smaller saucepan. Cool slightly, then stir in
the vanilla extract.
Stir the nuts into the caramel until well coated. Using an oiled
tablespoon, drop spoonfullsof the nut mixture onto the prepared sheets,
about 1 inch apart. If the mixture hardens, return to the heat to soften.
Refrigerate the clusters for 30 minutes until firm and cold, or leave in a

cool place until hardened.
Using a palette knife, transfer the clusters to a wire rack placed over a
baking sheet to catch drips.
In a medium saucepan, over a low heat, melt the chocolate and begetable
shortening, stirring until smooth.Cool slightly.
Spoon chocolate over each cluster being sure to cover completely.
Alternatively, using a fork, dip each cluster into chocolate and lift out,
tapping on the edge of th esaucepan to shake of excess.

Place on the wire rack over the baking sheet. Allow to set for 2 hours,
until hardened.

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Ultimate Quick and Easy Pasta Sauce (red)

1 teaspoon olive oil
1 cup onion — chopped
4 cloves garlic — minced
1/2 cup dry red wine or 2 tb. balsamic vinegar
1 tablespoon sugar

1 tablespoon chopped fresh basil or 1 teaspoon dried
2 tablespoons tomato paste
1/2 teaspoon italian seasoning
1/4 teaspoon black pepper
2 14.5 ounce cans diced tomatoes, — undrained
2 tablespoons chopped fresh parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion
and garlic; saute 5 minutes. Stir in wine and next 6 ingredients; bring to
a boil. Reduce heat ot medium, and cook, uncovered about 15 minutes. Stir
in parsley. Yield 3 cups.

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Vanilla Ice Cream

2 1/2 cups milk
2 cups sugar
1/2 teaspoon salt
2 1/2 cups half and half
1 1/2 tablespoons vanilla
5 cups whipping cream

Scald milk until bubbles form around edge. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in half and half, vanilla and whipping
cream. Cover and refrigerate 30 minutes before pouring into canister and
freezing. Makes about 2.5 qts.

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Waffles

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
4 eggs — separated
1 cup butter — melted

start heating waffle iron

sift together flour, baking powder, and salt
combine milk and egg yolks
beat egg whites until stiff
add milk egg yolk mixture to dry ingredients
beat just enough to moisten dry ingredients
stir in slightly cooled butter
fold in egg whites leaving little fluffs showing in the batter
pour batter from pitcher onto middle of waffle iron

From The New Basics cookbook – yummy!
The New Basics Cookbook

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White Bread

3 cups unbleached white flour

1 1/8 cups warm water — 100-110 degrees

1 1/2 tablespoons dry milk

2 tablespoons sugar

1 1/2 teaspoons salt

2 tablespoons butter — melted and cooled

3 teaspoons yeast

Combine water, yeast and sugar and let sit a few minutes.

Add butter, dry milk and salt.

Add flour until you can no longer stir then knead in the rest of the

flour. You may need to add more if dough is still really sticky.

Knead until dough is smooth and elastic.

Place dough in greased bowl and allow to rise until doubled. About 1 hour.

Form into loaf and let rise again until doubled.

Bake at 350 for 30-35 minutes.

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White Chicken Chili

Saute in 2 Tbls. butter:
1 diced onion
4 cloves garlic

Add and cook until fragrant:
2 tsp. cumin
2 tsp. oregano
salt and pepper
1/2 tsp. dried crushed red pepper

Set aside onion mixture.

Saute 2 pounds diced chicken breast in butter
Add onion mixture to cooked chicken.
Add:
3 (15oz) cans white kidney beans
3 cups chicken broth
2 cups half and half
2 cans diced green chilis

Make a small amount of roux and whisk into simmering soup. Cook a few minutes, add 1 cup sour cream and monterey jack cheese to taste.

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White Chocolate Oatmeal-Cranberry Cookies

2 cups flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

2 sticks unsalted butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

1 t. vanilla

3 cups oats (not instant)

1 cup dried cranberries

6 oz. good quality white chocolate, coarsely chopped

Preheat oven to 350, line 2 baking sheets with parchment. Whisk dry ingredients together and set aside. Cream together butter, sugars, eggs and vanilla until light and fluffy. Add flour mixture; stir until completely blended. Fold the oats, cranberries and white chocolate into the dough. Using large cookie scoop, drop onto baking sheets about 2″ apart. Bake for 11 minutes or until golden but still a little moist. Let cool on pan for 5 minutes then transfer to a rack. If desired, dip bottom of cookies in melted white chocolate.

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