Hot Dish Heaven

Prosciutto-Stuffed Chicken

2011-11-15T12:38:00.001-06:00

8 medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)
8 thin slices prosciutto or 4 pieces Canadian-style bacon, halved
6 cups cooked long grain white and wild rice blend* or cooked white rice
1/4 cup butter
1 cup sliced green onions (8)
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 cups milk
1 cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli
3/4 cup grated Parmesan cheese
1/4 cup dry sherry, white wine, or milk
3/4 cup panko (Japanese-style bread crumbs)
1/2 teaspoon dried Italian seasoning, crushed

Directions

1. Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit.
2. Spread rice in a lightly greased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 15 minutes.
3. Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning.
4. pour sauce over chicken; sprinkle with crumb mixture. Bake uncovered for 25-30 minutes or until chicken is no longer pink.

Fudge Pie

2011-11-03T12:01:00.001-05:00

1/4 cup butter, melted
3 Tablespoons cocoa powder
1 1/2 cups sugar
2 eggs, beaten
1/2 cup evaporated milk
1 Tablespoon vanilla
1 - 9 inch pie shell

1. Melt butter
2. Add cocoa powder, sugar, eggs, evaporated milk, and vanilla.
3. Pour into unbaked pie shell
4. Bake @ 350 degrees for 30 minutes. Be careful not to over bake as this will affect the taste.
5. Cool for at least one hour before serving and store leftovers in the fridge.

This is one of those wonderful pies that my Mom makes every Thanksgiving and Christmas. I have many really warm memories of family holidays that include fudge pie. It is now a tradition in my family to make this for every holiday.

Raspberry Bellini

2011-10-20T15:50:00.000-05:00

1 bottle of Sparkling wine (Champagne)
1 bottle of Peach Schnapps
1 bottle of Raspberry Chambord
Fresh Raspberries

For the drink:
3 parts Sparkling Wine
1 part peach schnapps
1 part Raspberry Chambord

Mix well and chill. Serve with a couple of frozen raspberries in a champagne flute.

For Supper Club: cover fresh raspberries in sugar then freeze in a Ziploc baggie. They are on sale right now at Costco for about $3 for a big container! dip the rim of the glass you are using in corn syrup and then into sugar that has been colored red. You do not have to use champagne flutes, just an idea. You can get plastic ones in every color at Party City if you go that route. Just buy cheap champagne..we don't need the expensive stuff! I make this in a pitcher and use a 1 cup measuring cup so 3 cups wine, 1 cup schnapps, and 1 cup chambord.

Chicken Parmesan

2011-10-19T17:56:00.000-05:00

5-6 boneless skinless chicken breasts, pounded flat and dried
1 bag of Caesar Salad croutons
1/4 cup of Italian breadcrumbs
1/4 cup of freshly grated Parmesan cheese
2 eggs
1 package of fresh mozzarella (one large ball or loaf)
1 batch of Gena's Red Sauce (see recipe on this blog)
Canola oil

Place croutons in food processor and pulse until they are fine crumbs. Pour into a bowl with the Italian breadcrumbs and stir to combine, add Parmesan cheese.

Add oil to a skillet and heat slowly on medium. You only want the oil hot enough to fry slowly, not burn!

Crack eggs into a bowl and add about 1 tsp. of water, whisk until smooth. Dredge chicken breast in breadcrumbs, then into egg mixture, and back into breadcrumbs until coated well on both sides.
Place chicken in hot oil and fry just until lightly golden on both sides. Remove from oil and place on cookie sheet. The chicken will not be cooked through.

Top each breast with a spoonful of red sauce. Slice fresh mozzarella and place on top of chicken to cover each breast. Bake for about 25-30 minutes at 350 degrees. Serve immediately with pasta of your choice and the rest of the red sauce.

Supper Club: I would make one breast for each guest. You can buy fresh mozzarella at Costco for about $7.50 for two. The reason I use croutons with the breadcrumbs is because they add so much flavor and tend to get very crispy when fried so they chicken stays crispy when its baked in the sauce. Be careful not to let the oil get to hot and burn the chicken when frying or all the other pieces you cook will taste burned.
Feel free to call me with any questions..or better yet come over and we will make it together!

Zucchini Stuffed Mushrooms

2011-10-19T12:23:00.000-05:00

3 1/4 cup shredded zucchini
1 teaspoon salt
30 large fresh Mushrooms (about 2 pounds)
1/4 cup butter, melted
1 clove garlic, minced
3/4 cup part-skim ricotta cheese
1/3 cup crushed ritz crackers
1/4 cup grated Parmesan cheese
4 oil-packed dried tomatoes, finely chopped
1/4 teaspooon dried oregano
1/8 teaspoon black pepper

*Combine Zucchini and salt in a colander; let stand for 30 minutes. Press zucchini between paper towels to remove excess moisture.
*Clean mushrooms with damp paper towels. Remove stems. Brush mushrooms with 3 Tablespoons of butter. Place on a rack in broiler pan.
*Saute garlic in remaining 1 Tablespoon butterin a large skillet over medium-high heat 1 minute. Add zucchini, and cook 2 more minutes. Remove from heat and cool slightly.
*Stir in Ricotta cheese and remaining 5 ingredients. Spoon mixture into mushroom caps. Bake at 375 degrees for 20 minutes.
*Serve immediately. Makes about 2 dozen

For Supper Club: I would prepare these ahead of time, and then bake them at the host house. I don't think you will need to double the recipe. I would suggest getting your mushrooms at Costco if possible.

Caesar Salad and Dressing

2011-10-12T07:11:00.000-05:00

CAESAR SALAD DRESSING
1 clove garlic, smashed into a paste with a little olive oil and salt
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 Tablespoons water
1/2 cup Extra Virgin Olive Oil
1/4 cup freshly grated Parmesan cheese
black pepper

Combine garlic paste, anchovies, egg yolks, Dijon mustard, lemon juice, and water in the blender. Blend until smooth. With the blender running add olive oil until emulsified. Add Parmesan cheese and black pepper to taste. Refrigerate if you are not using right away.

CAESAR SALAD CROUTONS
1 baguette
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
Cut baguette into cubes. Melt butter in skillet and season with garlic powder, paprika and pepper. Add bread cubes and saute just until bread cubes begin to brown. Set aside to cool.

CAESAR SALAD
Romaine lettuce
Fresh grated Parmesan
Caesar dressing
Croutons
Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well

Supper Club: I would buy the Romaine from Costco and use at least 4 heads. This recipe uses raw eggs so to avoid making us all sick please wash your hands and the outside of the egg with antibacterial soap before cracking, then be sure to avoid the shell coming into contact with the inside of the egg. Keep all salad ingredients separate and then combine at the host house just before serving. Tip when making the croutons, stale bread works best for these so leave your baguette out all night and then make your croutons.

Tiramisu

2011-10-12T06:26:00.001-05:00

6 eggs
1 cup granulated sugar
4 cups mascarpone
1 cup tiny chocolate chips
6 cups boiling water
3/4 cup brown sugar
1/2 cup instant espresso powder
3 tablespoons cocoa powder
1/2 cup coffee liqueur
2 (14-ounce) packs Savoiardi cookies (Italian ladyfingers)
3/4 cup finely grated chocolate

Directions :

In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.

Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes. Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.

Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.

When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. For more stability, lay the second layer of cookies in the opposite direction of the first layer.

Cover and refrigerate for at least 4 hours and up to overnight; the longer it chills the easier it will be to slice.

Supper Club: If you don't have a stand mixer just use a hand mixer, it will work fine. I have espresso powder and coffee liqueur so you don't have to buy those ingredients if you won't use them again. CUB and Festival both have mascarpone cheese in their specialty cheese cases. You can usually find Ladyfingers in the bakery section of the grocery store, if not then just ask and they can direct you to them. I would suggest making this first thing in the morning before Supper Club.

Gena's Red Sauce

2011-10-12T05:48:00.001-05:00

2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1/4 cup chopped fresh basil

Directions
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Let simmer for 10 to 15 minutes, until the sauce has thickened. Remove the bay leaf. Add the basil.

Supper Club: I call this Marinara sauce although classic Marinara tends to be more runny and have bigger chunks of tomato. This is a traditional Italian sauce that would probably be refered to as a "meat sauce".

Hot and Spicy Peanut Chicken

2011-09-17T08:32:00.001-05:00

2 medium onions, cut into thin wedges
1-1/2 cups sliced carrot (3 medium)
1 small red sweet pepper, cut into bite-size strips
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup chicken broth
3 Tbsp. creamy peanut butter
1/2 tsp. finely shredded lime peel
2 Tbsp. lime juice
2 Tbsp. soy sauce
2 Tbsp. quick-cooking tapioca
1 Tbsp. grated fresh ginger
2 to 3 tsp. red curry paste
4 cloves garlic, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas
Hot cooked Jasmine rice
Chopped peanuts (optional)
Snipped fresh cilantro (optional)

Directions :

1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
3. Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.

I leave out the curry paste when I make this for my family, it is just to spicy! This is a really good, easy one dish meal!

Tomatillo Chicken Soup

2011-09-17T08:19:00.001-05:00

6 medium tomatillos, husks removed and rinsed
1-1/2 lb. skinless, boneless chicken breast halves
1 32-oz. box chicken broth
1 medium green sweet pepper, chopped
1/2 cup chopped red onion
1 stalk celery, chopped
1 4-oz. can diced green chiles
2 Tbsp. snipped fresh cilantro
1 fresh jalapeño pepper, seeded and minced*
1 Tbsp. ground cumin
1 Tbsp. lime juice
2 tsp. chili powder
2 cloves garlic, minced
1 tsp. salt
1 tsp. ground black pepper

Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeño peppers, snipped fresh cilantro, and/or tortilla chips (optional)

Directions :

1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
2. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.

Apple Viniagrette Dressing

2011-09-16T12:29:00.000-05:00

1/2 cup flat leaf parsley
1/4 cup cider vinegar
1/4 cup apple juice
1/4 cup olive oil
3 basil leaves
2 teaspoons honey
3/4 teaspoon salt
1 teaspoon Dijon mustard
1/8 teaspoon black pepper

combine all ingredients in a blender or food processor and blend until smooth. Serve at room temperature. Refrigerate leftovers. Makes about 1 cup.

I had several of you ask for this dressing recipe. It is on my menu for 9/19-9/23. I make a simple salad of endive, romaine, and fresh spinach, diced Braeburn apples, walnuts, and cubed sharp cheddar cheese to put this on.

P.M.S. Cookies

2011-09-15T17:24:00.001-05:00

1 box of Ritz crackers
1 jar of creamy peanut butter
1 jar of marshmallow cream
1 package of chocolate bark

Spread peanut butter, then marshmallow cream onto Ritz cracker, then top with another cracker to make a "sandwich". Melt chocolate bark in microwave or double boiler. Dip sandwiched cookies into chocolate, covering both sides. Place cookies on waxed paper and allow to harden.

These cookies are called P.M.S. cookies because they will satisfy every craving you have, and make you smile when Flo has got you down! Make some for a girlfriend today!

Hunka Hunka Elvis Cupcakes

2011-09-15T12:30:00.000-05:00

I found my thrill...and it is these cupcakes! All of Elvis' favorite flavors in one small package...now if we can just figure out how to get bacon into these......ha ha! I usually double this recipe and triple the frosting recipe..because they go fast!

2 Cups all purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup real mayonnaise
1 1/3 cups mashed ripe banana, about 3 medium (the blacker the better)
1 teaspoon vanilla extract
18 chocolate kisses

Peanut Butter Frosting:

1/3 cup creamy peanut butter
2 cups powdered sugar
1 teaspoon vanilla
3 to 4 Tablespoons milk
1/2 cup milk chocolate chips, melted

In a large bowl, combine flour, sugar, baking soda, and salt. In another bowl combine the mayonnaise, banana, and vanilla; stir into dry ingredients just until combined.

Spoon 1 Tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter.

Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.

In a large bowl combine the peanut butter, powdered sugar, vanilla, and enough milk to achieve spreading consistency. Frost cupcakes. Drizzle with melted chocolate. Makes 18 cupcakes.

Salty Peanut Squares

2011-09-15T11:48:00.000-05:00

1 package (10 ounces) Frito Corn Chips, lightly crushed
1 cup unsalted peanuts
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1 cup milk chocolate chips, melted

Place half of the corn chips and peanuts in a greased 13X9 inch pan; set aside. In a large saucepan bring the corn syrup and sugar to a boil. Remove from heat. Stir in peanut butter until blended. Drizzle half of the mixture over corn chip mixture in pan. Add remaining corn chips and peanuts to remaining syrup in pan, stir to coat. Spoon over mixture in 13X9 inch pan; press down lightly. Drizzle melted chocolate over the top. Cool before cutting. Makes about 2 dozen.

Deep Dish Caramel Apple Pie

2011-08-25T05:59:00.000-05:00

Oil Pastry:

2 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter (no substitutes)
1/4 cup vegetable oil
1/4 cup water
1 egg

Apple Filling:

6 medium apples, peeled and sliced
1 cup sugar
1/3 cup flour
2 teaspoons fresh lemon juice
2 teaspoons grated lemon zest
1 1/2 teaspoons cinnamon
28 caramels, unwrapped
1/2 cup half-and-half
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped walnuts

For the pastry, combine the flour, sugar, and salt in a large bowl. Cut in the butter until mixture is crumbly. Combine the oil, water, and egg in a bowl and beat until smooth and creamy. Add to the flour mixture and mix to form a smooth dough. (I like to use my hands for this part) Press over the bottom and up the sides of a 10 inch spring form pan.

For the filling, combine the apples, 1 cup sugar, flour, lemon juice, zest, and cinnamon in a large bowl. Toss lightly to coat the apples. Spoon into the prepared spring form pan.
Combine caramels with the half-and-half in a medium saucepan. Stir over low heat until melted and smooth. Drizzle over the apple mixture.
Combine cream cheese, 1/3 cup sugar, and egg in a medium saucepan. Melt over low heat stirring until smooth. Spoon over the apple mixture. Sprinkle with the walnuts.

Bake at 375 degrees for 50 minutes. Cool on a wire rack. Serve at room temperature. Serves 8.

Buttery Soft Pretzels

2011-08-24T11:58:00.000-05:00

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 - 115 degrees F)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

Bake in preheated oven for 8 minutes, until browned. Makes 12 pretzels.

For Supper Club: You may want to double this recipe. If you are planning on having another type of bread for dipping with the fondue then you don't need to double this. Its up to you.

Green Beans with Caramelized Onions

2011-08-24T11:46:00.000-05:00

1 Pound of Fresh Green Beans, ends trimmed
2 Tablespoons of Butter
1 - 2 teaspoons Balsamic Vinegar
2 sweet Walla Walls Onions
2 Tablespoons Brown Sugar

Bring enough salted water to a boil to cover the green beans in a saucepan. Add the green beans and cook for 10 minutes. Drain and rinse with cold water to stop them from cooking. You can chill them in the refrigerator for up to a day at this point and then finish the salad the next day.
Cut Onions in thin slices and cut each slice in half. Melt the butter in a large non-stick pan over medium-high heat. Add the onions and cook for 10-15 minutes until the onions are golden brown, stirring frequently. Reduce heat to medium and stir in the brown sugar. Add Vinegar and mix well. Add the green beans and cook until beans are heated through.

Supper Club: follow all the steps, but after cooking the onions and vinegar do not add beans. Allow onion mixture to cool, then place in microwavable or oven safe serving dish with the green beans. When you get to the host house you can microwave until heated through or place in a low temp oven for 10-15 minutes.

Orzo and Wild Rice Salad

2011-08-24T11:31:00.000-05:00

4 ounces of Wild Rice (about 3/4 cup)
4 ounces Orzo (about 3/4 cup)
Salt
1 cup Pecan halves
1/2 cup dried Cranberries
1/4 cup snipped fresh Parsley (flat leaf Italian or regular is fine)
1/4 cup sliced Green Onions
1/4 cup Sliced Celery
1/2 cup Raspberry Vinegar
1/2 cup Orange Juice
2 Tablespoons Olive Oil
2 Tablespoons Sugar
Salt and Pepper to taste

Bring 4 cups water to a boil in large saucepan. Add small amount of salt and wild rice. Cook for 45 minutes, or until tender. Drain and rinse with cold water. Set aside.

Bring 4 cups water to boil in saucepan. Add small amount of salt and Orzo. Cook for 8-10 minutes, or until tender. Drain and Rinse with cold water. Set aside.

Place pecans in a non-stick skillet. Cook until toasted on medium heat. You can add a smidgen of butter if you like. Set aside to cool.

Combine the cooked rice, orzo, toasted pecans, dried cranberries, parsley, celery, and green onions in a pretty glass bowl.
Whisk together the vinegar, orange juice, olive oil, sugar, and salt and pepper in a bowl. Pour over rice mixture and toss to coat. Cover and chill for 8 to 12 hours.

This recipe can easily be made the day before serving. The flavors seem to marinate together when it sits for awhile in the fridge.

Brisket with Barbeque Beer Sauce

2011-08-24T11:03:00.000-05:00

1 5-6 pound Brisket, trimmed close
2 pounds of Carrots, chopped into large pieces
2 large Onions, cut into quarters
1 (12 ounce) bottle of beer
1 cup Ketchup
1/2 cup low sodium Soy Sauce
1 bottle Chili Sauce
1 cup packed Brown Sugar
1/2 cup Apple Cider Vinegar
6 Garlic Cloves, coarsely chopped

Arrange brisket with the fat side up in a roasting pan and generously salt and pepper. Place the onion and carrots over and around the brisket. Combine the chili sauce, beer, brown sugar, ketchup, soy sauce, vinegar, and garlic in a bowl and mix well. Pour mixture over brisket and vegetables. Cover and bake at 325 degrees for 4 to 5 hours or until cooked through. You can occasionally baste top of brisket and veggies with sauce from bottom of pan. When finished cooking, remove from oven and allow to sit for 30 minutes before removing from pan. Slice brisket across the grain, this is very important or your meat will be tough! (Brisket is usually rectangle so you will usually start slicing on the short end) Save juices from pan and return meat to juice in the pan until ready to serve. Place sliced meat with carrots and onions on a large serving platter.

Wisconsin Beer Cheese Fondue

2011-08-24T10:33:00.000-05:00

1 clove garlic
1 pound well-aged Sharp Cheddar Cheese, grated
1/2 tsp. Dry Mustard
3 Tablespoons Flour
2 teaspoons Worcestershire Sauce
2 Cups Beer
2 Tablespoons Chives, chopped
1 teaspoon Hot Sauce
Veggies and Bread for dipping

Cut the top off of the garlic clove and rub the inside of your fondue pot with it, then discard. Toss the cheese in a plastic bag with the flour to coat evenly, set aside. Pour 1 1/2 cups of beer into fondue pot and heat until almost boiling, turn heat to low. Add cheese by handfuls stirring to melt each addition. Add remaining beer and stir until smooth. Add Worcestershire sauce, DryMustard, and hot sauce, stirring to blend. Sprinkle chives on top. Keep fondue pot on lowest setting so cheese does not scorch. If mixture gets too thick just add a little beer and stir until desired consistency. Serve with blanched veggies (broccoli, cauliflower, green beans) and bread cubes.

Supper Club: I would suggest Doubling this recipe and using an electric fondue pot (I have 3 if you need to borrow one) so you can keep the heat low. I have used summit pale ale for this in the past, but any Oktoberfest, or dark lager like Sam Adams would be good as well. I would NOT use a stout beer.
This should be made right before you go to the host house, or have all ingredients ready and heat up at the host house. You dont want it to sit for too long before it gets eaten! We will be serving with pretzles, but you can also have a few veggies for dipping!

Lake Minnetonka Iced Tea

2011-08-24T10:08:00.000-05:00

1 cup Vodka
1 cup Tequila
1 cup Gin
1 cup Triple Sec
1 cup Light Rum
2 cups Coca Cola
1 cup Sour Mix

Mix well in a large pitcher, serve in tall glasses over ice, garnish with lemon slices.
If you don't have all these liquors on hand you can buy a pre-mixed version. T.G.I. Fridays makes a good mixer. This is one of those drinks that go down really smooth and suddenly you are really drunk...so be careful how many you drink!!

J'nets Broccoli Cheddar Soup

2011-01-27T12:17:00.000-06:00

2 teaspoons granulated chicken bouillon
1 quart hot water
1 onion, chopped
1 head of celery, chopped
1 (20 oz.) bag of frozen broccoli florets
2 cans of Cream of Chicken Soup
1 Pound Velvetta, cubed
1 stick of butter
milk or half and half
grated cheddar cheese
salt and white pepper

1. Melt the butter in a stock pot or dutch oven
2. Add the onion and celery, saute until tender
3. Add the broccoli, cook until just tender
4. Add the water, cream of chicken soup, and bouillon
5. Bring it up to a boil, boil for 5 minutes stirring frequntly
6. Reduce heat to low and add Velvetta cheese
7. stir until cheese is melted.
8. Remove from heat, add salt and pepper to taste, and serve immediately. Garnish each bowl with grated cheese.

** If your soup is too thick you can add milk or half/half until the right consistency. Soup should be very creamy. Do not let this soup simmer or boil after you add cheese, it will scorch very easily and ruin the taste.

New Orleans Beignets

2011-01-25T12:08:00.000-06:00

1 envelope active dry yeast 1/4oz.
1 1/2 cups warm water, divided
1/2 cup sugar
1 cup evaporated milk
2 large eggs, beaten
1 teaspoon salt
1/4 cup shortening (I use butter flavor Crisco)
6 1/2 to 7 cups all purpose flour
Canola oil for frying
powdered sugar for dusting

Combine yeast , 1/2 cup warm water, and 1 tsp. sugar in bowl of heavy duty stand mixer; let stand for 5 minutes. Add milk, eggs, salt, and remaining sugar.
Microwave reamining water until hot, stir into shortening until melted. Add to yeast mixture. Beat at low speed gradually adding 4 cups of flour until smooth. Gradually add remaining 2 1/2 to 3 cups of flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn dough over in bowl to grease top. Cover with saran wrap and chill for 4 - 24 hours.
After chilled turn dough out onto a floured surface and roll to 1/4 inch thickness. Cut into 2 1/2 inch squares.
Pou oil a depth of 3 inches in a dutch oven; heat to 360 degrees F. Fry dough in batches, 2 to 3 minutes on each side until golden brown. Drain on paper towels or a wire rack and immediately dust with powdered sugar. You can keep these warm in a 200 degrees F. oven for up to 30 minutes.

** these are sooo good! if you like sopapillas you will love these! **

Pistachio Crusted Salmon with Lemon Cream Sauce

2011-01-20T16:33:00.000-06:00

1/4 cup finely chopped pistachios, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (4-ounce) fresh salmon fillets
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Lemon Cream Sauce, recipe follows

Directions:
In a shallow dish, combine the pistachios, salt, and pepper. Dredge the salmon in the pistachio mixture, pressing gently to coat.
In a small skillet, heat the oil and garlic over medium heat. Add the salmon and cook until browned, about 2 to 3 minutes. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.

Lemon Cream Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup heavy whipping cream
2 teaspoons lemon zest
1/8 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper
In a small saucepan, melt the butter over medium-high heat. Add the flour, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon.

Beer Bread

2011-01-20T10:06:00.000-06:00

I know you can get a beer bread mix from one of those home parties, but I can't justify paying that much when I can make the same thing from scratch for much cheaper. I think this one tastes just as good as the expensive mix.

2 1/2 cups self rising flour
1 bottle of beer (your choice...I always use a light beer)
1 Tbsp. sugar
1 stick of real butter, melted

Pre-heat oven to 375 degrees. Grease a large loaf pan and set aside. combine flour and sugar in large bowl, add beer and stir until well blended. The batter will be very sticky. Pour batter into prepared loaf pan. Pour melted butter over top of batter. Bake at 375 degrees for about 45 minutes or until a toothpick comes out clean from the middle of the loaf. Let set for a few minutes and then turn out onto a cutting board or cooling rack. Allow to cool at least 20 minutes before cutting. This bread goes great with homemade chili.

** be sure to use a LARGE loaf pan with this recipe or you will end up with butter all over your oven**

General Tso's Chicken

2011-01-17T15:30:00.000-06:00

Sauce: make ahead and refrigerate until needed
1/2 Cup Cornstarch
1/4 Cup Water
1 1/2 tsp. minced fresh Garlic
1 1/2 tsp. minced fresh Ginger
3/4 Cup Sugar
1/2 Cup Soy Sauce
1/4 Cup Rice Wine Vinegar
1/4 Cup Sherry, optional
1 can condensed Chicken Broth
Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Chicken:
3 lbs. boneless, skinless chicken, cut into chunks
1/4 Cup Soy Sauce
1 egg, beaten
1 Cup Cornstarch
2 Cup sliced Green Onions
1 Tsp. red pepper seeds
Peanut or Canola oil for frying

Mix chicken, soy sauce, and 1/2 Tsp. pepper seeds. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions and remaining pepper seeds. Stir fry about 30 seconds. Shake sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken pieces to sauce in wok, and cook until all is hot and bubbly. Garnish with sliced green onions and serve with fried or steamed rice.

*I make a tame version of this recipe for my family, but you can kick it up a bit by adding more pepper seeds or using small dried red peppers with the seeds removed. I serve this with Jasmine rice.**

Chicken Nuggets

2011-01-17T15:14:00.000-06:00

2 large boneless, skinless chicken breast, cubed
1 Cup Flour
1 1/2 Cup Cracker Meal
1/4 tsp. Paprika
2 Cup Water
2 Chicken Bouillon Cubes
2 1/2 tsp. Fines Herbs
Peanut Oil for frying

Place water in large bowl; add 1/4 teaspoon Fines herbs and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours.
Mix flour, cracker meal, 2 teaspoon fines herbs, and paprika in large bowl. Heat peanut oil for deep frying. Drain chicken from water mixture. Coat nuggets in flour and cracker mixture and fry in small batches until golden. Remove from oil and drain on paper towels. Be careful not to get the oil to hot and burn the chicken or all the remaining chicken will taste burned.

"I use Fines Herbs in my chicken recipe because that is the seasoning that Kentucky Fried Chicken uses in their original recipe chicken. If you can't find it you can order it online from Penzeys Spices here in Minneapolis or you can use McCormick garlic and herb seasoning.

Oreo Cheesecake

2011-01-17T14:32:00.000-06:00

Crust :
1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 Tbsp. Melted Butter
9″ Springform Pan (buttered on bottom and sides)
Filling:
1 1/2 lb. Cream Cheese
1 Cup Sugar
5 Large Eggs
1/4 tsp. Salt
2 tsp. Vanilla
1/4 Cup Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for Garnish

To make the crust :
Mix melted butter with Oreo crumbs and press in springform pan. Cover the bottom and 1 1/2″ up the sides with crumbs, set aside.

To make the filling:
All Ingredients need to be at room temperature! Beat cream cheese at low speed until light and fluffy. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.
Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up turn oven off. Open the oven door slightly and let the cheesecake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. Remove from pan and garnish with whipped cream and additional Oreos. Serve immediately.

Buttermilk Garlic Dressing

2011-01-17T14:20:00.000-06:00

2/3 Cup Sour Cream
1 Cup Mayonnaise
1/4 tsp. Crushed Garlic
1/2 tsp. Salt
1 tsp. Paprika
1/2 tsp. Freshly Ground Pepper
1 tsp. Mustard Powder
2 Tbsp. Sugar
1/2 Cup Buttermilk

Mix all ingredients in blender until smooth, then refrigerate for at least 2 hours before serving.

Fried Rice

2011-01-17T14:06:00.000-06:00

3 Cup cold cooked rice (leftover Jasmine rice is great for this)
5 Tbsp. sesame oil
1 Cup Chopped onion
1 Cup chopped carrots
2/3 Cup Chopped scallions
3 Tbsp. Sesame seeds (optional)
3 Eggs
5 Tbsp. Soy sauce (low sodium)
1 Cup bean sprouts

Cook rice according to package directions and allow time to cool completely in fridge . In a large wok heat sesame oil. Add onions, carrots and scallions. Sauté until onions are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease wok and re-heat. Crack and beat eggs in a large bowl. Pour into hot wok. Scrambled eggs hard. To eggs add rice, vegetables, sesame seeds, bean sprouts, and soy sauce. Stir until heated through.

This recipe is really good and so simple. I love to save leftover chicken and add to this.

Tilapia Filet with Apples

2011-01-17T13:07:00.000-06:00

4 Tilapia filets
2 apples
2 teaspoons Calvados wine
2 shallots, sliced
2 cups heavy cream
1 teaspoon white wine
1 teaspoon frying oil
1 teaspoon butter
Salt and pepper, to taste

Sautee the apples with butter until caramelized and put them aside. Season the fish on both sides and sauté them in the oil. In a saucepan, reduce the Calvados wine, the white wine, and the shallots to half and then add the heavy cream. Reduce the sauce to a creamy consistency. Add seasoning. Drain the sauce.
To serve: Pour the sauce onto the dish. Add the fish and top with the apple mixture.

Olive Garden Chicken and Gnocchi Soup

2011-01-17T12:42:00.000-06:00

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
parmesan cheese, grated
1 pound potato gnocchi

Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

Chicken and Rice

2011-01-07T09:23:00.000-06:00

1 - 6oz. box uncle Ben's long grain and wild rice original recipe, cooked according to package directions
4 cups cooked chicken, diced
2 - 10 3/4 cans cream of chicken soup
1 cup sour cream
2 teaspoons curry powder, or to taste
1 - 8oz. package Pepperidge Farm cornbread stuffing mix (the little crouton looking things)
1 stick real unsalted butter

Preheat oven to 350 degrees. Layer the rice in the bottom of a greased 2 quart baking dish. Layer the chicken on top of rice. Mix soup, sour cream, and curry powder and pour evenly over chicken. Sprinkle stuffing mix over top of casserole and dot with small pats of butter. Bake uncovered at 350 degrees for 30 minutes or until bubbly.

I have not made this recipe in ages, but I got an order for something like it so I thought I would add it to my blog! It is so easy to just throw together. The stuffing on top soaks up the butter and adds a little crunch and lots of flavor! I use Rotisserie chicken to save myself some time. I always buy 2 chickens when I go to costco. I bring them home, take all the chicken off the bone and freeze it in baggies. Then I always have cooked chicken on hand to whip up any recipe!

Chicken and Wild Rice Hot Dish

2011-01-07T08:53:00.000-06:00

4 cups cooked chicken, diced
1 medium onion, diced and sauteed in a little butter
1- 8oz. can water chestnuts, drained and chopped
2 - 14 1/2oz. cans French green beans, rinsed and drained
1 small container of mushrooms, cleaned and chopped
1 - 10 3/4oz. can condensed cream of celery soup
1 cup real mayonnaise
1 - 6oz. box Uncle Ben's long grain and wild rice original recipe, cooked according to package directions
1 cup cheddar cheese, grated

Preheat oven to 300 degrees. Mix all ingredients together in a large bowl. Pour into greased 13x9 pan. Bake for 30 mintues or until bubbly and heated through.

** Now you can use reduced fat mayo, soup, and cheese in this recipe to lighten it up a bit. If you dont like mushrooms you can substitute some pimentos for them! Curt loved this dish when I made it!**

Cinnamon Sugar Sticks

2010-12-10T13:11:00.000-06:00

1/3 cup butter, softened
1 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
3 oz. white chocolate, chopped
1 Tbsp. shortening
1/3 cup red cinnamon candies, crushed
1/3 cup coarse decorating sugar

Directions

1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.
2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.
4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.
5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.
6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature
up to 3 days.

Sea Salt Caramels

2010-12-10T09:51:00.000-06:00

1 cup real butter (unsalted)
1 16-oz. pkg. packed brown sugar (2-1/4 cups)
2 cups half-and-half or light cream
1 cup light-colored corn syrup
1 teaspoon vanilla
1 teaspoon flaked sea salt

Directions

1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with sea salt. When firm use foil to lift candy out of pan.
* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.

Latte Fudge

2010-12-10T09:25:00.000-06:00

3 cups sugar
1-1/2 cups half-and-half or light cream
2 Tablespoons espresso powder or 3 tablespoons instant coffee crystals
3 Tablespoons light-colored corn syrup
1/4 teaspoon ground cinnamon
2 Tablespoons butter
1 teaspoon vanilla
1 cup toasted chopped hazelnuts (filberts)
2 ounces semisweet chocolate, melted (optional)
Chocolate covered coffee beans (optional)

Directions

1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 3-quart saucepan. In the saucepan, combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup, and cinnamon. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally, until thermometer registers 234 degrees F, soft-ball stage (25 to 35 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (55 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into 1-1/2-inch squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. If desired, drizzle pieces with melted chocolate and top with coffee beans. Makes about 64 pieces.
TO STORE: Store in an airtight container at room temperature for up to 1 week.

Peppermint Candy Truffles

2010-12-07T11:23:00.000-06:00

1 Cup White Chocolate Chips
2 Tablespoons heavy cream
2 Tablespoons white creme de menth or peppermint schnapps
6 ounces bittersweet chocolate chopped, or 1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1/4 cup finely chopped peppermint candies or candy canes

In heavy 1 quart saucepan, melt white chocolate chips with cream over low heat, stirring constantly until smooth. Stir in Liqueur. Pour mixture into small container; cover and refrigerate until firm, about 2 hours.
Line cookie sheet with waxed paper. Using 1inch scoop or melon baller, form white chocolate mixture into balls and place on prepared cookie sheet. Freeze for 1 hour.
While truffle filling is freezing melt bittersweet chocolate with oil over low heat, stirring constantly until smooth. Line a second cookie sheet with waxed paper. Remove white chocolate balls from freezer. With fork, turn each frozen ball into melted chocolate to coat evenly and transfer to prepared pan. Sprinkle with some chopped peppermint candies. If chocolate cools too much, reheat and continue coating balls.
Store in airtight container in refrigerator up to one month or freeze up to 3 months. This recipe makes about 16 truffles.

*I ALWAYS double this recipe! it freezes great..you just take them out of the freezer, set them on a pretty tray about an hour ahead of time and you are ready for a party! **

Chocolate Pecan Caramels

2010-12-07T11:03:00.000-06:00

2 Cups sugar
1 Cup heavy or whipping cream
3/4 Cup sweetened condensed milk
1 Cup light corn syrup
1/2 Cup unsalted real butter, cut into pieces
1 teaspoon vanilla extract
1 Cup coarsely chopped pecans
1 1/2 Cup semi-sweet chocolate chips

Line 9 inch square baking pan with foil making sure to cover sides of pan. Smooth out as many wrinkes as possible. Oil foil lightly with spray oil.
In a heavy, non-stick 5 quart saucepan stir together sugar, cream, condensed milk, corn syrup, and butter. Cook over medium heat until mixture boils stirring occasionally. Increase heat to medium-high. Set candy thermometer in place and boil until mixture reaches 246 degrees F. stirring occasionally. Remove saucepan from heat; stir in vanilla and nuts. Turn caramel mixture into prepared pan and spread evenly. DO NOT scrape sides of pan that mixture may be sugary!
Scatter chocolate chips over hot candy and allow to sit for a few minutes until melted. Spread chocolate evenly over the top with a spatula. Refrigerate candy until caramel is firm and chocolate is set. 1 to 2 hours.
Invert pan onto oiled cutting board; lift off pan and peel off foil. Cut caramel into 8 strips; then cut each strip crossways into 8 squares. Store in tightly covered container with waxed paper between layers. Caramels will keep at room temp. up to 3 days or in the refrigerator up to 2 weeks.

** I always make this ahead of time and freeze it. I make it in an 8 inch aluminum disposable pan lined with foil and then freeze it after spreading the chocolate on top. Then I just defrost, cut and enjoy!**

Peanut Butter Fudge

2010-12-07T10:25:00.000-06:00

2/3 Cup whole milk (vitamin D)
2 Tablespoons light corn syrup
2 Tablespoons unsalted butter
1/8 teaspoon baking soda
1 Cup granulated sugar
1 Cup packed light brown sugar
1/2 Cup creamy or chunky peanut butter
1 teaspoon vanilla extract

In heavy 3 quart saucepan stir together milk, corn syrup, butter, baking soda, and sugars until blended. Cook over medium heat until mixture boils, stirring occasionally. Cover saucepan and boil for 2 minutes. Uncover; set candy thermometer in place and increase heat to medium-high. Continue cooking until temp. reaches 234 degrees F, stirring occasionally. If sugar crystals form on sides of pan, wash them down with a pastry brush dipped in warm water. Remove saucepan from heat. Cool mixture to 110 degrees F.
While fudge is cooling line an 8 inch square pan with foil, extending foil up the sides of pan and then spray lightly with oil.
When fudge reaches 110 degrees F. immediately beat in vanilla and peanut butter with a WOODEN SPOON. As soon as the mixture looses its sheen and begins hold its shape on the spoon, turn fudge into prepared pan and smooth surface. Cool at room temp until firm (1 to 2 hours)

Better-Than-Crack Brownies

2010-10-07T19:37:00.000-05:00

1 box of brownie mix (I use the 13x9 familysize)
1/2 cup salted peanuts, chopped
1 cup Reese’s peanut butter cups, chopped
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal

Mix brownies according to box directions, and bake for 20-25 minutes in a 13x9 baking dish. Remove and top with chopped peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal.
Pour chocolate cereal mixture evenly over top of brownies. Refrigerate for 2 hours before serving.

Chocolate Chip Loaf

2010-10-06T17:12:00.000-05:00

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…

Chocolate Frosting:

1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 1/2 Tablespoons half & half

Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.
When loaf is completely cool, spread frosting over top and enjoy!

Chocolate Mint Brownies

2010-10-06T17:05:00.000-05:00

Brownies:

1/2 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 cups Hershey’s syrup
1 cup flour

Combine ingredients in the listed order. Mix well and bake at 350 degrees for 25 – 30 minutes. A 9×9 pan works well for thick brownies.

Frosting :

1/2 cup butter
2 cup powdered sugar
1 tablespoon water
1 teaspoon mint extract
1 drop green food coloring

Again, combine ingredients in listed order and beat with electric mixer until light and fluffy. Frost brownies after they have cooled completely.

Chocolate topping:

6 tablespoons butter
1 cup semi sweet chocolate chips

Melt butter and chocolate chips together in a double broiler or in microwave, stirring frequently. Once smoothly melted and combined, pour over the mint-frosted-brownies and allow at least one hour to set.

Sour Cream Coffee Cake

2010-10-06T10:08:00.000-05:00

1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of sour cream
1 tsp. vanilla extract
Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts (optional)

Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting

2010-10-06T09:44:00.000-05:00

1 package (18.25 oz.) spice cake mix
1 can (15 oz.) pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice

Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely. Prepare frosting (recipe below) and spread evenly on cupcakes.

Honey Cinnamon Cream Cheese Frosting

1/2 cup butter, softened
4 oz. cream cheese
1 tsp. cinnamon
1 tbsp. honey
2-4 cups powdered sugar
1-2 tbsp. milk

Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time. Add the milk and more powdered sugar (if needed) until you get your desired consistency.

Chocolate Halloween Bark

2010-10-06T05:46:00.000-05:00

This recipe will be great to put in baggies and pass out to neighborhood kids we know for trick-or-treating! It looks like halloween, and they get all their favorite candy in one bite! I am also going to add some pretzel pieces to my bark, just to cut down on the sweetness a little!

1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts (I used butter toffee coated peanuts)
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Reese’s Pieces
Yellow and orange peanut M&M’s

Instructions
1. Line baking sheet with foil.
2. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch.
3. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle).
4. Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere
5. Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat.
6. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.
7. Scatter Reese’s Pieces and M&M’s over, making sure candy touches melted chocolate.
8. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.

Peanut Butter Cup Treats

2010-10-06T05:09:00.000-05:00

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
About 1 bag of miniature peanut butter cups

Combine butter, sugars, egg, peanut butter, and vanilla in mixing bowl; beat until smooth. In a separate bowl, combine flour, baking soda, and salt; add to creamed mixture. Cover dough and chill for at least 30 minutes.
Preheat oven to 375°F. When the dough is cold enough to handle easily, roll in small (walnut-sized) balls; place each ball in greased miniature muffin tin. Bake for 8 minutes.
Remove from oven; gently press one miniature peanut butter cup into each cookie. Cool in pan at least 10 minutes. Remove from pan and cool on rack. Store in a cool place until serving time. Makes about three dozen cookies.

I love anything with chocolate and peanut butter and these are one of my favorites!! I double the recipe every time I make them, only because they are gone so fast with my 3, or should I say 4 boys!

Soft and Thick Sugar Cookies

2010-10-05T16:04:00.000-05:00

1 18 oz box white cake mix with pudding in the mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream

Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.

Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder
Food coloring or sprinkles as desired

Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.

These cookies are so good, and very similar to the ones that you buy at the grocery store. My boys go crazy for them!

Caramel Apple Cheesecake Bars

2010-10-04T21:18:00.000-05:00

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel topping, recipe follows
1/2 cup caramel topping

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Garlic Parmesan Salmon with Wild Rice

2010-10-04T20:57:00.000-05:00

2 Tbsp mayonnaise
1 clove garlic, minced
2 Tbsp grated parmesan cheese
1/4 tsp crushed red pepper flakes
3/4 cup crackers ( I like to use butter crackers)
2 fresh salmon filets
1 box Wild Rice (I use Uncle Bens original long grain & wild rice in the orange box)

Preheat the oven to 400 degrees, and cook the wild rice according to package directions.

While the rice is cooking, mix together the mayonnaise, garlic, parmesan cheese, and pepper flakes. Crush or grind the crackers ( a mini processor works great for this).

Spray your baking pan with cooking spray, and place the salmon in the pan. Spread the garlic-cheese mixture over the salmon filets.

Sprinkle the cracker crumbs over the filets. Bake uncovered about 15 minutes, or until the cracker crumbs are browned.

Remove the filets from the baking pan and lay over the wild rice. Serve immediately.

Apple Cider Doughnut Holes

2010-10-04T20:50:00.000-05:00

1 cup apple cider
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
1/2 tsp kosher salt
Vegetable oil, for frying

mix together and set aside:
1 cup sugar
1 1/2 Tbsp. cinnamon
(for rolling the donut holes in after frying)

In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs. Beat in the buttermilk and reduced apple cider.

In a medium bowl, whisk together 3 1/2 cups of the flour, the baking powder and soda, and the cinnamon, nutmeg, cardamom, and salt. Add the dry ingredients to the wet ingredients until combined. The dough will be very sticky.

Transfer the dough to a floured surface and knead, adding in the additional flour (you may not need the full 2 cups), until the dough is no longer sticky. Roll out the dough to 1/2″ thickness, and using a 1″ cutter, cut out the doughnut holes. Re-roll the scraps of dough and continue cutting until there is no dough left.

In an electric fryer or a deep pan, add 3″ of vegetable oil. Fry several doughnut holes at a time, turning occasionally, until they are browned and cooked through. Remove the cooked doughnut holes to a paper towel-lined plate. Immediately roll them in the cinnamon-sugar mixture. Serve warm.

Banana Whoopie Pies with Peanut Butter Filling

2010-10-04T20:38:00.000-05:00

2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup mashed banana (about 1 large banana)
½ cup sour cream
½ cup butter (1 stick)
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl. Beat butter, granulated sugar, and brown sugar with a mixer on medium-high speed until pale and creamy, about 3 minutes. Add egg and vanilla, beating until incorporated. Add flour mixture and banana mixture in alternating additions, beginning and ending with the flour mixture.

Transfer batter to a pastry bag fitted with a plain tip with a large opening. (I used a number 12). Pipe batter into 1-inch rounds, spacing 1 inch apart. Bake until edges are golden, about 12 minutes. Let cool a few minutes and then transfer cookies to a wire rack.

Peanut Butter Filling:

1 cup creamy peanut butter
1 stick butter
1 teaspoon vanilla
2 cups powdered sugar

Beat peanut butter, butter, and vanilla into a medium bowl. Beat in the powdered sugar, a little at a time, until mxture reaches desired consistency. There may be some sugar leftover.

To assemble cookies, spread or pipe filling onto the bottom of half the cookies. Top with the remaining cookies.

Caramel Corn

2010-10-04T11:13:00.000-05:00

1 cup popcorn unpopped (makes enough to fill a Dutch over or about 6 quarts)
1 cup butter
1/2 cup light corn syrup
2 cups brown sugar (packed)
1 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla

Directions:

Preheat oven to 250F.

Pop popcorn using your preferred method (I just popped it with a little oil in my dutch oven over medium heat). Place popped corn in a very large bowl. If you don’t have a big enough bowl, use two bowls. You will need lots of room to toss the corn when coating it.

In a saucepan over medium heat, melt the butter. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly. Boil for 5 minutes without stirring.

Remove from the heat and stir in the baking soda and vanilla. The mixture will foam and become frothy.

Pour the caramel sauce over the popped corn and toss to coat thoroughly. Don’t worry about clumps as the caramel will turn much more spreadable while cooking and the coating can be evened out.

Spread the popcorn evenly onto 2 large baking sheets sprayed heavily with non stick spray. Bake for 45 minutes, tossing every 10 minutes.

Allow to cool completely on baking sheets and then break into pieces. You can add candy corns, M&M's, or any kind of candy you wish before bagging it up. You can also add nuts if you like, just add them when you pour the caramel onto the popcorn before baking.

Buttermilk Pumpkin Waffles |

2010-10-04T11:00:00.000-05:00

2 1/2 cups all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
2 1/2 cup shaken buttermilk
4 tablespoons melted butter
1 cup canned pumpkin puree
Confectioners’ sugar (optional)

HOW YOU DO IT:
1. Preheat the waffle iron to the desired setting.
2. Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
3. Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm.

White Cheese Chicken Lasagna

2010-09-15T15:00:00.000-05:00

1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese, for topping

Directions:

1 Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender. 2 Stir in the flour and salt, and simmer until bubbly. 3 Mix in the broth and milk, and boil, stirring constantly, for 1 minute. 4 Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese. 5 Season with the basil, oregano, and ground black pepper. 6 Remove from heat and set aside. 7 Preheat oven to 350F. 8 Bring a large pot of lightly salted water to a boil. 9 Add lasagna noodles. 10 Cook for 8 to 10 minutes, until al dente, and drain. 11 Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. 12 Cover with 1/3 of the noodles, ricotta, and chicken. 13 Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese. 14 Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese. 15 Bake 35 to 40 minutes.

You can use a jar of Alfredo sauce if you are in a time crunch..but if you can make the sauce from scratch. It really makes this recipe special. I like to add some canned artichokes in my lasagna as well. I chop them up into small pieces.

Zuppa Toscana

2010-09-15T14:47:00.000-05:00

1 lb mild Italian sausage
1 1/2 teaspoons crushed red pepper flakes
1 large diced onion, white
4 tablespoons bacon, chopped
2 teaspoons garlic
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
3 sliced potatoes, Russet works well
1/4 bunch kale

Directions:
1 Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. 2 In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft. 3 Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. 4 Add potatoes and cook until soft, about half an hour. 5 Add heavy cream and cook until thoroughly heated. 6 Stir in the sausage. 7 Add kale just before serving

Orange Chicken

2010-09-15T14:42:00.000-05:00

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
peanut oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons Rice Wine Vinegar
Zest of 1 orange

Directions:

1. Place chicken pieces in large bowl. 2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. 3. Stir cornstarch and flour together. 4 Mix flour mixture and egg mixture. 5. Add chicken pieces, stirring to coat. 6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. 7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. 8. (Do not overcook chicken). 9. Remove chicken from oil with slotted spoon and drain on paper towels; set aside. 10. Clean wok and heat 15 seconds over high heat.
11. Add 1 tablespoon oil. 12. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. 13. Add and stir-fry crushed chiles and green onions. 14. Add rice wine and stir 3 seconds. 15. Add Orange Sauce and bring to boil. 16. Add cooked chicken, stirring until well mixed. 17. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. 18. Heat until sauce is thickned. 19. Stir in sesame oil and orange zest if desired. 20. Serve over jasmine rice.

Long John Silver's Fish/Chicken Batter

2010-09-15T14:32:00.000-05:00

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions:
Prep Time: 5 minsTotal Time: 5 mins 1 Sift dry ingredients. 2 Add water and mix well. 3 Use to coat fish or chicken filets. 4 Cover the fish completely. 5 Deep fry until a nice golden brown.

Smoke House Short Ribs

2010-08-16T13:49:00.000-05:00

2 tablespoons olive oil
8 short ribs
Salt and freshly ground black pepper
1 large onion, thickly sliced
1 (12-ounce) bag baby carrots
1 cup celery, thickly sliced, about 2 stalks
1 teaspoon minced garlic
2 teaspoons smoked paprika
2 teaspoons smoked ground black pepper
1 1/2 teaspoons all-purpose seasoning salt
1 cup red wine
1 (10.5-ounce) can beef stock

Directions :
Heat olive oil in a large saute pan over high heat.
Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.
In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.
Strain and defat the cooking liquid. Serve as sauce on the side.

Southern Driver

2010-08-16T13:46:00.000-05:00

1 sugar cube
1 teaspoon water
1 dash bitters
1 shot whiskey
1 shot flavored whiskey (recommended: Southern Comfort)
Splash orange juice
Ice cubes
Orange slice, for garnish
Maraschino cherry, whole, for garnish

Directions:
Combine sugar cube, 1 teaspoon water and bitters in an old-fashioned glass. Add whiskey, flavored whiskey and orange juice. Stir. Top with ice.
Garnish with orange slice and maraschino cherry.

Tempura Bananas with Coconut-Green Tea Sauce

2010-08-16T13:41:00.000-05:00

2 large bananas, ripe
1 cup ice water
1 1/4 cups tempura batter mix (recommended: Shir-Akika)
1 tablespoon pumpkin pie spice
1 pinch cayenne pepper
Vegetable oil, for frying
Powdered sugar, for dusting
For the Coconut-Green Tea Sauce:
1 cup heavy cream
4 green tea bags
1 scoop coconut sorbet
Fresh raspberries, for garnish
Fresh mint sprigs, for garnish

For the bananas:
Slice bananas diagonally, 1/4-inch thick; set aside.
Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.

For the Coconut-Green Tea Sauce:
In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.

Espresso Toffee Fudge

2010-08-16T13:36:00.000-05:00

Butter-flavored cooking spray
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
1 cup toffee bits (I use the entire bag)

Directions :

Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

Peanut Butter Fudge Cups

2010-08-16T13:33:00.000-05:00

1 (18-ounce) package refrigerated sugar cookie dough, softened
1/2 cup creamy peanut butter
chocolate frosting

Directions :

Preheat oven to 350 degrees F.
Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a teaspoonful of frosting in the center of each cookie.

Lemony Chicken

2010-08-16T13:21:00.000-05:00

1 quart buttermilk
1 tablespoon lemon zest (from 1 lemon)
4 boneless skinless chicken breasts, tenders removed, cut in strips
2 cups all-purpose flour
1 cup cornstarch
Vegetable oil, for frying

For Sauce:
1 (11-ounce) jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Directions :

Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to
365 degrees F.
Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

2010-06-10T11:44:00.000-05:00

3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt to taste
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar,
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish

Directions:
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon.Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup

Lemon Grass Turkey Bites with Sweet & Hot Sauce

2010-01-13T09:42:00.000-06:00

This recipe is so good, my boys LOVE these and they are very healthy! The sauce is very good, even though it takes so many ingredients! I do leave the chillies out of the sauce when I make it for my family and I double the turkey bites recipe! I usually serve this with brown rice and steamed pea pods or edemame. This recipe is from The Junior League of Boca Raton cookbook. It is one we made last year as an appetizer for Supper Club.

Turkey Bites

1 pound ground turkey
1 cup fine bread crumbs
3 Tablespoons lemon grass, minced
3 Tablespoons fresh mint, minced
2 Tablespoons fresh basil, minced
2 Tablespoons onion, grated
1 large clove garlic, minced
1 1/2 teaspoon olive oil
1 large egg, beaten
1/2 teaspoon salt
vegetable oil

Combine the turkey, bread crumbs, lemon grass, mint, basil, onion, garlic, olive oil, egg, and salt in a bowl and mix well. Shape into 1 1/4 inch balls. Place on a tray.
Heat 1/2 inch vegetable oil in a large skillet over medium, heat until hot, but not smoking. Add the turkey bites in batches and fry for 3 to 5 minutes or until cooked through and golden brown.
Remove to paper towels and keep warm in a 250 degrees oven while making the sauce.

* I had a hard time finding fresh lemon grass, but I did find a tube of it already minced, in with the fresh herbs at my grocery store.*

Sweet and Hot Sauce

2 Tablespoons sesame oil
1 Tablespoon minced ginger root
1 Tablespoon garlic, minced
6 tablespoons cider vinegar
2 Tablespoons rice wine vinegar
1/4 cup packed brown sugar
1/2 cup dark molasses
1 Tablespoon dry sherry
1/2 cup soy sauce
2 Tablespoons fresh red chilies, minced
2 Tablespoons corn starch
2 1/2 Tablespoons cold water

Heat the sesame oil in a saute pan over medium-high heat until hot but not smoking. Add the ginger and garlic and saute for 2 to 3 minutes or until golden brown.
Add the cider vinegar, rice wine vinegar, brown sugar, and molasses, sherry, soy sauce, and chilies. Bring to a boil and reduce heat. Simmer for 3 minutes stirring frequently.
Whisk the cornstarch into the cold water in a small bowl. Whisk into the simmering sauce and bring to a boil stirring constantly. Simmer for 5 minutes, stirring frequently. Allow to cool for 15 minutes and serve with turkey bites.

COCONUT CRÈME FRUIT SALAD

2010-01-07T10:50:00.000-06:00

Dressing Ingredients:

3/4 cup Sour Cream
1/4 cup orange juice
1 tablespoon honey
1/2 teaspoon vanilla

Fruit Ingredients:

2 cups seedless green grapes
1 cup blueberries
3 peaches, peeled, sliced
1 pint (2 cups) strawberries, hulled, halved
1/4 cup coconut, toasted

Combine all dressing ingredients in small bowl. Beat until smooth with wire whisk; set aside. Toss together fruit in large bowl. Serve dressing over fruit. Sprinkle with toasted coconut.

SPICED BROWN SUGAR SALMON WITH PEACH SALSA

2010-01-07T10:47:00.000-06:00

I made this for the first time this summer and while Curt and I LOVED it, the boys ended up eating mac and cheese! They love salmon but I think the combination of the glaze on the salmon and the peach salsa was too much for their young palettes. The Flavor combinations may seem a little odd at first because in American cooking these are not ingredients that we use together a lot, but if you like Indian, or middle eastern food at all then you will like this.

Salsa Ingredients:

2 medium (1 cup) peaches, peeled, coarsely chopped
1 kiwifruit, peeled, coarsely chopped
2 tablespoons thinly sliced green onions
2 tablespoons chopped parsley
1 tablespoon lime juice
1/4 teaspoon crushed red pepper

Glaze Ingredients:

1/4 cup Butter, melted
1/4 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper

Salmon Ingredients:

1 (1 1/2-pound) salmon fillet

Combine all salsa ingredients in small bowl. Cover; refrigerate at least 1 hour.

Heat gas grill on medium or charcoal grill until coals are ash white.

Meanwhile, combine all glaze ingredients in small bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling until fish flakes with fork (9 to 10 minutes). Serve with salsa.

You can Substitute 1 cup frozen peaches, thawed, coarsely chopped if fresh are out of season.

Oven Directions: Heat oven to 425°F. Place salmon onto aluminum foil-lined baking pan. Brush with glaze. Bake 6 minutes; brush with remaining glaze. Continue baking until fish flakes with fork (10 to 12 minutes).

SALMON & VEGETABLES IN LEMON DILL SAUCE

2010-01-07T08:32:00.000-06:00

1 (12-ounce) package (3 cups) uncooked dried penne pasta
2 cups Light Sour Cream
2 teaspoons lemon juice
2 teaspoons freshly grated lemon peel
2 teaspoons dried dill weed
1 teaspoon garlic salt
1 pound fresh salmon, skinned, cut into 3/4-inch cubes
Salt
Pepper
1 tablespoon Butter
1/4 cup sliced leeks
1 medium (1/2 cup) red bell pepper, cubed 1/2-inch
1 (8-ounce) package (2 cups) frozen sugar snap peas

Cook pasta according to package directions. Drain. Keep warm.

Combine sour cream, lemon juice, lemon peel, dill weed and garlic salt in small bowl; mix well. Set aside.

Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, until salmon turns color (3 to 4 minutes). Remove from skillet; keep warm.

Add leeks to same skillet. Cook over medium-high heat, stirring constantly, 1 minute. Add bell pepper and peas. Continue cooking until vegetables are crisply tender (2 to 3 minutes).

Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture; stir to coat with sauce. Continue cooking until heated through (1 to 2 minutes).

GRILLED WALLEYE WITH PEPPERY TARTAR SAUCE

2010-01-07T08:29:00.000-06:00

Tartar Sauce Ingredients:

1/2 cup mayonnaise
2 tablespoons dill pickle relish, drained
1/4 teaspoon coarsely ground pepper

Fish Ingredients:

3 tablespoons Butter, melted
1 tablespoon chopped fresh dill, parsley or chives
4 (4 ounces each) walleye fillets
Salt and Pepper, if desired

Heat gas grill on medium or charcoal grill until coals are ash white. Stir together mayonnaise, relish and 1/4 teaspoon pepper in small bowl. Cover; refrigerate until serving time. Combine butter and dill in small bowl; brush butter mixture on both sides of fish, turning to coat.

Place greased grill grid or basket on grill. Place fish on grid. Grill, skin-side up, until edges start to turn white (3 to 4 minutes). Turn; continue grilling until fish flakes with fork (4 to 7 minutes). Sprinkle with salt and pepper, if desired. Serve with tartar sauce and lemon wedges. Sprinkle with chopped fresh chives, if desired.

*Substitute 1 teaspoon dried dill weed, parsley or chives for fresh if not available.

Stove-Top Directions: Heat 14-inch grill pan over medium-high heat until drops of water sizzle (about 2 minutes). Reduce heat to medium. Cook fish, skin-side up, until edges begin to turn white (2 to 3 minutes). Turn; continue cooking until fish flakes with fork (1 to 2 minutes).

LIGHT & LEMONY CHICKEN

2010-01-07T07:12:00.000-06:00

4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Butter
1 teaspoon chopped fresh garlic
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons lemon juice
8 (1 cup) green onions, sliced 1-inch
1 cup fresh mushrooms, halved
Lemon slices
Fresh parsley

Flatten each chicken breast half to about 1/4-inch thickness by pounding between sheets of waxed paper.

Melt Butter in 10-inch skillet until sizzling; add chicken, garlic, salt and pepper. Cook over medium heat, turning chicken occasionally, until no longer pink (5 to 6 minutes). Place chicken on serving platter; keep warm.

Add lemon juice to drippings in pan. Add green onions and mushrooms. Continue cooking, stirring constantly, until heated through (2 to 3 minutes). Spoon mixture over chicken. Garnish with lemon slices and parsley.

*I like to add capers to this dish and serve it with lemon Orzo*

Herb Crusted Pork Tenderloin

2010-01-06T11:45:00.000-06:00

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Oven Roasted Red Potatoes

2010-01-06T11:41:00.000-06:00

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Directions
Preheat the oven to 350 degrees F.
Peel a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

Popcorn Balls

2010-01-06T08:31:00.000-06:00

2 cups sugar
1 1/3 cups water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cups popped corn
Directions
In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.

Mississippi Mud Cake

2010-01-06T08:26:00.000-06:00

2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows
Icing:
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Chocolate Gooey Butter Cookies

2010-01-06T08:20:00.000-06:00

(8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and 'gooey.' Cool completely and sprinkle with more confectioners' sugar, if desired.

Asparagus with Sesame Citrus Sauce

2010-01-06T07:18:00.000-06:00

bunch asparagus
1 tablespoons fresh lemon juice, plus a splash
3 tablespoons butter
1 tablespoon sesame seeds, plus extra for garnish
2 tablespoons fresh orange juice
1 teaspoon sesame oil
Salt
Directions
Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, add a splash of lemon; add asparagus and cook until tender. Remove asparagus and shock in an ice bath to stop the cooking and to keep its bright green color.
Melt the 3 tablespoons of butter in saucepan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil. Whisk to make sure it's fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnish with extra sesame seeds, if desired.

Garlic Cheese Biscuits

2010-01-06T07:14:00.000-06:00

1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Lime Sherbet Punch

2010-01-06T07:07:00.000-06:00

2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries
Directions
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Biscuit Dough Donuts

2010-01-06T07:03:00.000-06:00

Canola or Peanut oil, for frying
1 teaspoon ground cinnamon
1/4 cup sugar
Icings:
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Assorted sprinkles

Directions
Heat 2 inches oil in a large pot or Dutch oven to 350 degrees F. In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

I realize this is not a very healthy recipe, but if you have little kids they will LOVE it! My boys beg me to make these and they are so easy! We usually make these on holidays and then I get sprinkles for whatever holiday it is! What a wonderful recipe to get your kids in the kitchen with you!

House Seasoning

2010-01-06T06:44:00.000-06:00

1 cup salt
1/4 cup garlic powder
1/4 cup pepper
Combine ingredients in a small bowl. Store in an airtight container at room temperature.

This is a wonderful seasoning that I use on just about everything!

Beer-in-the-Rear Chicken

2010-01-06T06:41:00.000-06:00

1 (3-pound) chicken
Seasoned salt (I use Lawrys)
House Seasoning
1 (12-ounce) can beer (I use Bud Light)
1 sprig rosemary

Directions
Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.
Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.
Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.
1 chicken serves 2 to 4.

Sweet Chicken Bacon Wraps

2010-01-06T06:29:00.000-06:00

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350 for 30 to 35 minutes or until bacon is crisp.

Almond Joy Candy

2010-01-02T16:21:00.000-06:00

1 1/2 cups butter
1 (14 oz.) can sweetened condensed milk
2 teaspoons vanilla extract
1 pound or 5 1/3 cups shredded coconut (sweetened)
2 cups toasted almonds, chopped
2 cups (12 oz.) semisweet chocolate chips
1 Tablespoon shortening

1. Line a 9 x 13' pan with lightly buttered waxed paper or aluminum foil. set aside.
2. Melt butter in large saucepan, add sweetened condensed milk and vanilla, mix well.
3. Stir in coconut and almonds, mix well.
4. Press into prepared pan and refrigerate until firm
5. Invert pan onto a large cutting board, peel off paper and cut candy into small squares.
6. Melt chocolate and shortening in double boiler over simmering water, stirring constantly.
7. Dip candy pieces in chocolate with a fork.
8. Place on waxed paper-lined baking sheets and allow to dry at room temp. Store in an airtight container at room temperature.
Makes approx. 4 pound of candy.

Martha Washington's Chocolate Covered Cherries

2010-01-02T16:15:00.000-06:00

2 pounds powdered sugar
1/2 cup butter, no substitute
2 cups pecans, chopped
1 teaspoon vanilla extract
1 jar of Maraschino Cherries, drained and chopped
1 bag of semisweet chocolate chips (about 2 cups)

Mix powdered sugar, butter and vanilla until well blended. Add pecans and cherries to butter mixture.
Roll mixture into 1 inch balls and refrigerate for at least 1 hour on a parchment paper lined cookie sheet. Melt chocolate in a double boiler; when the chocolate is melted dip the balls into the chocolate with a fork a few at a time. Allow them to dry on parchment paper or foil. Store in an airtight container in the refrigerator. These need to be eaten within a few days of making them.

This recipe was my Grandad Hinkle's. He was the candy maker in the family. One of the highlights of our Christmas' was when we got to travel to Roswell, New Mexico to my Mom's parents home. They always made a lot of Christmas candy and it was so much fun with all the extended family, Not to mention all the food! I am thankful for the memories, and for the influence and example of my Grandparents and their faithfulness to their family and each other.

Chocolate Peanut Butter Nirvana Cake

2009-12-24T06:14:00.000-06:00

Flour No-Stick Spray
•1 (18.25 oz.) box Devils Food Cake Mix
2 cups Vegetable Oil
•1 1/4 cups water
•4 large eggs
•1 (3.9 oz.) package instant chocolate pudding and pie filling mix
•2 cups (12 oz. pkg.) semi-sweet chocolate chips
FROSTING
•1/2 cup Vanilla Frosting
•1/2 cup Creamy Peanut Butter
•1/4 teaspoon almond extract
•1/2 cup milk
•Chocolate curls or shavings for garnish (optional)

Directions:
1.HEAT oven to 350°F. Spray a 12-cup fluted pan with flour no-stick cooking spray.
2.COMBINE cake mix, oil, water, eggs and pudding mix in a large bowl with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3.BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
4.BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon frosting over cooled cake. Garnish with chocolate shavings, if desired.

Italian Baked Chicken and Pastina

2009-12-24T06:04:00.000-06:00

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Wide-Eye Coffee Shake

2009-12-24T06:02:00.000-06:00

1 cup strong coffee, cooled to room temp
6 big scoops coffee ice cream
2-3 tablespoons chocolate covered espresso beans (optional)
1/2 cup half and half or milk
Directions
Place coffee in blender with ice cream and half and half or milk. Add in a handful of chocolate covered espresso beans, if you like. Blend until smooth and serve immediately.

Coffee Sambuca Shake

2009-12-24T06:00:00.000-06:00

1/2 cup cold regular or decaf coffee
2 to 3 tablespoons half-and-half or cream
2 shots sambuca liqueur
3 scoops coffee or vanilla ice cream
Whipped cream
Chocolate covered coffee beans, for garnish, optional
Directions
Combine coffee, half-and-half or cream, liqueur and ice cream in blender and process until smooth. Pour shake into a tall glass and garnish with whipped cream and a few chocolate covered beans.

Strawberry Margarita

2009-12-24T05:55:00.000-06:00

2 cups crushed ice
1/2 cup strawberry puree (frozen can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)
Directions
Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.

Santa's Sleigh Cocktail

2009-12-24T05:50:00.000-06:00

White sugar crystals, preferably coarse
2 cups store-bought eggnog, chilled
1/2 cup brandy
1/2 cup amaretto liqueur
1 teaspoon ground nutmeg
2 scoops vanilla ice cream
4 cinnamon sticks
Directions
Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.
Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.

Fruit Salad with Lemon-Lime Dressing

2009-12-16T09:48:00.000-06:00

1 papaya, peeled, seeded and cut into 1-inch chunks
2 bananas, peeled and sliced 1/2-inch thick
1 mango, peeled, stoned and cut into 1-inch chunks
1 cup pineapple, cut into 1-inch chunks
1 pint strawberries, hulled and halved
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon dark rum
2 tablespoons sugar, or to taste
1 bunch mint, leaves only, coarsely chopped
Tiny sprigs of mint, for garnish
Directions
In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.

Fruit Salad with Poppy Seed Dressing

2009-12-16T09:45:00.000-06:00

1 cup halved green seedless grapes
1 cup quartered strawberries
1/2 cup blueberries
2 tablespoons sugar
1/4 cup fresh lime juice
1 teaspoon poppy seeds
1/4 cup unsalted pistachios, toasted
Directions
Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.

Fruit Salad with Honey Dressing

2009-12-16T09:37:00.000-06:00

1/3 cup honey
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans
Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.

Chocolate Covered Orange Balls

2009-12-16T09:26:00.000-06:00

1 pound powdered sugar
1 (12 oz.) package vanilla wafers, crushed
1 cup chopped walnuts
1/4 pound butter
1 (6oz.) can frozen orange juice concentrate, thawed
1 1/2 pounds milk chocolate, melted

In a large bowl combine the powdered sugar, vanilla wafers, walnuts, butter, and orange juice. Mix well and shape into 1 inch round balls; allow to dry on waxed paper for 1 hour.
Place chocolate into top of double boiler and stir frequently over medium heat until melted. Dip balls into chocolate and place into small decorative paper cups.

These are awesome! something about the tang from the orange juice and the sweet chocolate just makes them addictive!

Peanut Butter Balls

2009-12-16T09:25:00.000-06:00

1 cup peanut butter
1 cup honey
2 cups powdered milk
1 cup confectioners' sugar
1 cup melted chocolate
1 1/2 cups crushed sweetened corn cereal (Frosted Flakes)

Directions :
Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners' sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.

Nanna Bedwell's Pumpkin Pie

2009-11-23T13:35:00.000-06:00

1- 29 oz. can of pumpkin
2 cups sugar
4 eggs, slightly beaten
1 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
4 teaspoons cinnamon
2 cans (12 oz. each) of evaporated milk
2- 9 inch pie crusts

Preheat oven to 450 degrees F. Mix all ingredients in order given. Pour into pie crusts. Bake at 450 degrees for 15 minutes; reduce temperature to 350 degrees F. and bake for 45 minutes, or until knife inserted in center comes out clean. You may need to cover crust with foil if it gets to brown while baking.

Nanna Bedwell's Sticky Buns

2009-11-19T11:09:00.000-06:00

18 Rhodes yeast rolls, frozen
1 package butterscotch pudding (the cook kind, not instant)
1/2 cup butter, melted
2 Tablespoons cinnamon
1/2 cup brown sugar
1 cup pecans, chopped

Generously butter a Bundt pan. Place frozen rolls evenly into prepared pan. Pour dry pudding mix evenly on top of frozen rolls. Melt butter in small bowl, then add cinnamon, brown sugar, and chopped nuts. Pour on top of rolls. Cover tightly with greased Saran wrap and place on the counter overnight. In the morning, uncover pan and bake at 350 degrees F. for 30 minutes; remove from oven, cover with foil and bake another 10-15 minutes. Remove from oven and invert onto serving platter. Serve warm.

*This is a great recipe for when you have overnight guests, you just whip it together before you go to bed and then bake it when you get up!*

Apple Bundles

2009-11-19T10:58:00.000-06:00

2 medium Granny Smith apples, peeled, cored, and sliced thin
1 package refrigerated bread sticks
1 medium orange
1 Tablespoon butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon

Preheat oven to 375 degrees F. Unroll dough and seperate at perforations to form 12 strips. place 3-4 apple slices at the end of each bread strip and roll up. Arrange bundles in a 9X9 baking dish. Zest 1 teaspoon of orange rind and set aside. Juice orange to yield 1/3 cup juice. Pour into bottom of pan, but do not pour on top of bundles. Brush melted butter over bundles. Mix zest, sugar, and cinnamon in a small bowl; spoon over bundles. Bake for 25-30 minutes or until golden brown. makes 12 servings.

Anne's Banana Bread

2009-11-19T10:43:00.001-06:00

1 1/4 cup sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs, beaten
2 bananas, mashed
1/2 cup sour milk (1 Tbsp. vinegar plus enough milk to make 1/2 cup)
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 cup chopped nuts (walnuts or pecans)

Preheat oven to 325 degrees F. Grease and flour a large loaf pan, set aside.
In a large mixing bowl combine sugar, shortening, salt, and eggs. Use mixer on low speed to stir just until blended. Measure (in a 1 cup measuring cup) the vinegar and milk; then add the baking soda to milk mixture. Stir gently and add to other ingredients. Add vanilla and stir to Blend. Stir in flour one cup at a time, then add nuts. Pour into prepared loaf pan and bake for 1 hour.

*this recipe freezes really well, so you can make up several loaves at once! This is my favorite bread recipe, I like to make this into muffins and freeze them, then you just defrost them in the fridge a day before you need them, and you have instant breakfast!*