Everyday Cuisine

Apple Crisp

2011-11-09T19:13:00.001-07:00

6 granny smith apples, peeled, cored and sliced
Put in a 9 x 13 pan and cover with 1 c water.

Combine:
1 white cake mix
1 c brown sugar
1/2 tbsp cinnamon
1 stick butter, melted
Bake in a 350 degree oven for 55 minutes.
Serve warm with ice cream.

Apple Pie with Crumb Top

2011-10-27T15:49:00.002-06:00

We made this for a RS gathering last week and it was SO good!

Apple Pie

Peel and slice 8-9 apples (Pippin, Granny Smith, or combo of your favorites)

COAT with the following MIX:

3 Tbs Flour
¾ cup Sugar
1 tsp Cinnamon
½ tsp Nutmeg
¼ tsp Salt

TOP with CRUMB TOPPING

½ cup Oats
½ cup Flour
¾ cup Unsalted Butter (cold but cut up)
½ cup Brown Sugar
¼ tsp Salt

COVER the completed pie with foil. BAKE at 375° for ½ hour. UNCOVER and bake 15 – 30 minutes more or until crust is brown and apples are soft.

Pie Dough

BLEND TO MIX
4 cups Flour
1 Tbs Sugar
2 tsp Salt

CUT IN: Mixer or hand blender
2 cubes Butter
¾ cup Crisco

WISK TOGETHER:
1 Egg
1 Tbs White Vinegar
¼ cup Ice Water

ADD wet to dry slowly as mixing until dough forms a ball.
Form a “log” and divide into 3 crusts.
Wrap in wax paper, place in a zip lock bag and refrigerate until ready to use.

Hot Roll Mix for Big Soft Pretzels

2011-10-02T21:46:00.000-06:00

5 lbs. all-purpose flour
1 ¼ cups sugar
4 t. salt
1 cup instant nonfat dry milk
Combine all ingredients in a large bowl. Stir together to distribute evenly.
Put in a large airtight container. Label. Store in a cool dry place. Use
within 6-8 months. Makes about 22 cups of HOT ROLL MIX.

Big Soft Pretzels
1 T active dry yeast
1 ½ cups lukewarm water
2 eggs, beaten
½ cup vegetable oil or melted margarine
5-6 cups HOT ROLL MIX
1 egg, beaten
About 2 T coarse salt

Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in
lukewarm water. Blend in 2 eggs and oil or butter. Add 5 cups HOT ROLL
MIX. Stir well. Add additional HOT ROLL MIX to make a soft, but not
too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces
of dough into ropes about ½ inch in diameter and 18-24 inches long. Form
into pretzel shapes. Place on prepared baking sheets. Preheat oven to 425
degrees. Brush tops of pretzels with beaten egg and sprinkle with coarse
salt. Bake immediately 12-15 minutes, until brown and crisp. Make 12-15
large pretzels.

Chewy Brownies

2011-08-18T17:27:00.002-06:00

Linda Lou B.

These are the brownies I grew up on. I didn't even know boxed brownies existed until almost college!

1 stick butter room temp
2 c sugar
3-4 choco bake (or squares unsweetened chocolate)
4 eggs
1 heaping c flour
1 tsp vanilla
1 tsp salt
nuts optional

Put in bowl and stir until mixed (try not to over stir). Place in a 9 x 13 pan and bake at 300 degrees for 45 minutes.

We like to dust with powdered sugar or frost with mint butter cream frosting.

Wheat Bread

2011-06-08T21:48:00.000-06:00

Liz B.
in a Bosch bowl put:

5 1/2 cups of hot water
1/2 c oil
1/2 c honey
9 c wheat flour (6 c wheat berries ground makes about 9 c flour)
1 1/2 T salt
2 T dough enhancer
3 T yeast

mix to combine in Bosch

add 4- 5 or even more white flour to make a soft but not too sticky dough

knead on 2 for 8 minutes

put on oiled counter, shape into 4 loaves (5 if you have small pans) place into greased pans and let rise until dough is about to the edges of pan. I let it raise until it looks the way I want it too when it comes out of the oven. This takes about 30-40 minutes. Preheat oven to 350, bake a little lower than center for about 20 minutes. Turn out right away onto cooling rack on its side. Put in bags when its completely cool but not much longer or if you like a soft crust. My original recipe said to bake 35 minutes. Over time I've cooked it less and less until I got to 20 minutes because we like it moister. You will probably have to experiment, especially with the altitude difference.

Grilled Shrimp

2011-06-05T17:25:00.001-06:00

1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
3 tablespoons canola oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds (21 to 24 count) large shrimp, shell on
6 cloves coarsely chopped fresh garlic
1/2 cup thinly sliced green onion, divided
Special equipment: wooden skewers, soaked in water for about 25 minutes

Directions

Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.

Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.

Heat your grill to high.

Skewer 1/2 the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.

Keri's Strawberry Ice Cream

2011-05-29T19:29:00.003-06:00

2 c cut up or pureed strawberries
1 c sugar
2 eggs
1/2 tsp vanilla
2 c cream or milk (half and half or more cream than milk)

Mix together. Assemble ice cream maker and turn on. Pour the mixture in through the top and add cream or milk to fill the container to the top (have used with a cuisinart and krups automatic ice cream maker - not buckets with salt and ice).

Chicken Kabobs

2011-05-29T13:26:00.002-06:00

We made these last night and they were a hit, so we are making them again. I didn't do the green onions yet.
3 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons teriyaki sauce
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
Pinch pepper
Pinch salt
1 pound chicken tenders, cut in half
1 bunch green onions
Special equipment: 10 wooden skewers, soaked in water for 30 minutes

Directions

Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.

In a large resealable plastic bag, combine the garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, Worcestershire sauce, pepper, and salt. Add the chicken. Seal the bag and chill for 1 hour.

Drain the chicken, discarding the marinade. Thread the chicken onto the skewers. Arrange the skewers on the grill, and grill until the chicken is done, about 3 minutes on each side. Grill the green onions until browned, about 1 minute on each side. Arrange the green onions on a serving platter. Top with the chicken. Serve immediately.

Best Chocolate Chip Cookies

2011-05-19T10:05:00.005-06:00

Linda Lou Bennett

Cream:
1 lb butter
2 c brown sugar
1 1/2 c white sugar

Add and beat:
3 eggs
2 tsp vanilla

Add and blend slowly:
5 - 6 c flour (less for more chewy cookies and more for denser cookies)
1 1/2 tsp salt
1 1/2 Tbsp baking soda

Slowly add:
2-3 c Chocolate chips
Nuts (optional)

Bake in convection oven at 325. Bake on all three racks 12- 15 minutes.
No Convection oven? Bake at 350 for 12 minutes. Makes a lot.

Thai Massaman Curry

2011-03-12T21:30:00.004-07:00

2 Tbsp veg. oil
3 Tbsp massaman curry paste
Stir fry for 2 -3 minutes in a large pot.

Add: 1/3 can coconut milk and stir fry for 3-4 minutes until it bubbles red.
Add: raw meat cubed (chicken, pork or beef) and stir fry for 4 minutes.
Add:
rest of the coconut milk and 3/4 can water
1 tbsp tamarind liquid
3.5 Tbsp fish sauce
4.5 Tbsp sugar
1-2 potatoes peeled and chopped
2 carrots, chopped
1/2 -1 onion large chop
1 can pineapple chunks (optional) if using substitute the juice for some of the 3/4 can of water.

1/3 c roasted peanuts or cashews (can add before the simmering or after)

Simmer for approx. 45 minutes until the vegetables are cooked, but not overcooked (do not overcook - the sauce does not need to be thick). Let sit for a couple minutes before tasting - if it needs more salt add fish sauce, if it needs to be more sweet, add sugar. Best when made in advance for the flavors to fully develop (in the morning or the day before serving). Reheat just before serving and serve with jasmine rice.

Thai Cashew Chicken

2011-03-12T21:27:00.002-07:00

Saute raw cashews in some hot vegetable oil in a wok. Remove from oil and set aside to use as a garnish. Add the following to the hot oil and cook until desired doneness:

Onions
Bell Peppers
Chicken
baby corn
crushed red pepper (a little)
pineapple chunks

Add the Sauce:
2 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp sugar

Serve with rice.

Roasted Carrots

2011-03-09T19:15:00.002-07:00

This is very simple and a favorite. I also cook butternut squash and yams this way too. Sometimes I put them all together with an onion. Enjoy!

* 12 carrots
* 3 tablespoons good olive oil
* 1 1/4 teaspoons kosher salt
* 1/2 teaspoons freshly ground black pepper
* 2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Scampi on Couscous

2011-02-16T22:51:00.002-07:00

Monetta made this a couple nights ago - also very delicious!

* 1/2 cup plus 2 tablespoons extra-virgin olive oil
* 1 small onion, chopped
* 1 carrot, chopped
* 1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
* 2 (8 ounce) cans chopped tomatoes in their juice
* 1 (8ounce) bottle clam juice
* 1/4 cup dry white wine
* 1 cup water
* 2 cups plain couscous
* 2 pounds large shrimp, peeled and deveined
* 1 lemon, juiced
* 1 tablespoon red pepper flakes
* Chopped parsley leaves, for garnish

Directions

In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.

Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.

In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.

To serve, mound the couscous in the center of a platter and top with the shrimp.

Farfalle with Turkey Sausage, Peas and Mushrooms

2011-02-16T22:41:00.002-07:00

Monetta made this for dinner tonight and we all loved it.

* 1/2 cup extra virgin olive oil
* 1 pound ground turkey sausage, removed from casing (used sweet Italian chicken sausage)
* Sea salt and freshly ground black pepper
* 10 ounces cremini mushrooms, coarsely chopped
* 1 (10 ounce) package frozen peas, defrosted slightly
* 1 pound dried farfalle pasta
* 1/2 cup freshly grated Grana Padano cheese (used Parmesan)

Directions

In a large pot, bring 6 quarts of salted water to a boil.

In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.

When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

Kitchen Note: Grana Padano is a hard, grainy cow's milk cheese similar in flavor to Parmigiano-Reggiano.

Fettuccini Alfredo with prosciutto and peas

2011-01-05T15:13:00.002-07:00

Made this a couple nights ago and thought it was easy, good and made with items usually on hand (I did a little substituting). Thanks Emeril.

Ingredients

* 2 tablespoons extra-virgin olive oil
* 2 shallots, minced (I used onions)
* 1 teaspoon minced garlic
* 1 cup heavy cream
* Salt and freshly ground pepper
* 1/4 pound prosciutto, julienned (I used bacon and cooked it at the beginning with the onions and garlic)
* 1 cup frozen peas, thawed
* 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish (used grated parmesan)
* 1 pound fresh fettuccini (used dried fettuccini)

Directions

Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.

In a large pot of boiling salted water, add fettuccini and cook until al dente (just a couple minutes for fresh pasta.) Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese

Chicken Breasts in Caper Cream Sauce

2011-01-05T15:05:00.002-07:00

Stacey Strong

We had this at Stacey's last week and it was delicious (even though I am not a huge dill fan). She said it is incredibly easy and quick. Enjoy!

4 boneless, skinless chicken breasts halves
1 tsp lemon pepper
1 tsp salt
1 tsp dried dill weed
1 tsp garlic powder
3 Tbsp butter
1/2 c whipping cream
2 tbsp capers, drained and rinsed

Season chicken breasts with lemon pepper through garlic powder. Melt butter in a large skillet over med. heat. Place breasts in skillet and increase heat to med-high. Turn chicken frequently to brown, then reduce heat to med and cook 5 - 7 minutes or until cooked through. remove chicken to serving platter and keep warm.

return skillet to stove and increase heat to high. Whisk in cream, whisking continually until reduced to sauce consistency (approx. 3 min.) Remove from heat. Stir in capers. Pour sauce over chicken and serve. Very good over pasta, but I bet rice would be great too!

Blum's Hot Fudge Sauce

2010-12-03T09:44:00.005-07:00

This has been a family tradition since before I was born. It is absolutely delicious warm over ice cream, room temperature as a frosting or to just eat by the spoonful by itself or with bananas and strawberries. It is the topping we use for cream puffs and the frosting on our sour cream chocolate cake.

4 (1 oz) squares of unsweetened chocolate
1 lb unsifted powdered sugar
1 12 oz can evaporated milk

Put chocolate, powdered sugar and evaporated milk into a double boiler. Barely stir at the beginning with a spoon or fork and then cook without stirring for at least 15 minutes or longer (to allow the starch to turn into sugar). Pour into blender (do not scrape the edges with a spatula, just let the ingredients drip into the blender and discard what doesn't come on its own - to avoid crystalization) and add:

1/2 c butter
1/2 tsp salt
1 tsp vanilla

Blend until smooth.

When using as a frosting allow to cool before using and use an extra cup or more of powdered sugar into the double boiler.

Apple Dumplings

2010-11-14T08:32:00.001-07:00

These are sinfully delicious, we have had them a couple times at bookclub and each time everyone can't stop raving or eating!

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew (about 2/3 cup)
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice
in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add
sugar and barely stir. Add vanilla, stir, and pour over apples. Pour
Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at
350 degrees for 40 minutes. Serve with ice cream, and spoon some of the
sweet sauces from the pan over the top.

P F Changs Lettuce Wraps

2010-11-14T08:24:00.002-07:00

I made these last night at a friends house and everyone loved them. I think I will add a little less chili pepper sauce next time since it was a little on the spicy side for me. I couldn't find ground chicken so I just pulsed some chicken breasts in a food processor for a couple of seconds and it turned out great.

* Time 25 minutes
* Serves 4

Ingredients

* 16 Boston, bibb or butter lettuce leaves (or iceburg head of lettuce, rinsed, using large leaves) Hint-cheaper and better hold of the good stuff.
* 1 pound ground chicken breast
* 1 large onion -- chopped
* 1/2 Cup Pine nuts, chopped (optional)
* 2 tablespoons minced garlic
* 1 tablespoon reduced-sodium soy sauce
* 1/4 cup hoisin sauce
* 2 teaspoons minced fresh ginger
* 1 tablespoon rice wine vinegar or red wine vinegar
* 2 teaspoons Asian chili pepper sauce (see Note)
* 1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
* 1 bunch green onions -- thinly sliced
* 2 teaspoons Asian sesame oil

How to make it

* Rinse lettuce leaves, keeping them whole. Set aside to drain.
* Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts, pine nuts and green onions. Cook until onions begin to wilt, about 2 minutes.
* Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
* Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.

Hot Roll Mix for Big Soft Pretzels

2010-11-14T08:21:00.002-07:00

Monetta made these with the grandkids during cousins camp and they were delicious! All the kids loved making them as well. Enjoy.

5 lbs. all-purpose flour
1 ¼ cups sugar
4 t. salt
1 cup instant nonfat dry milk

Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool dry place. Use within 6-8 months. Makes about 22 cups of HOT ROLL MIX.

Big Soft Pretzels

1 T active dry yeast
1 ½ cups lukewarm water
2 eggs, beaten
½ cup vegetable oil or melted margarine
5-6 cups HOT ROLL MIX
1 egg, beaten
About 2 T coarse salt

Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and oil or butter. Add 5 cups HOT ROLL MIX. Stir well. Add additional HOT ROLL MIX to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces of dough into ropes about ½ inch in diameter and 18-24 inches long. Form into pretzel shapes. Place on prepared baking sheets. Preheat oven to 425 degrees. Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12-15 minutes, until brown and crisp. Make 12-15 large pretzels.

Rocky Mountain Bark

2010-11-08T21:01:00.002-07:00

A cute girl in my neighborhood makes this as a Christmas treat and it is so good.

Melt together and cool:
3 bags white choc. chips
1 C peanut butter

Add:
7 C rice krispies
5 C mini marshmellows
1 bag mini semi sweet choc. chips (save a handful for the top)

Spread on a greased cookie sheet, refrigerate 2 hours and serve.

Tortellini Salad

2010-10-25T16:49:00.000-06:00

16 ounces cheese-filled tortellini
1 red bell pepper, thinly sliced
1/2 cup chopped green bell pepper
1 onion, thinly sliced
1/4 cup black olives, pitted and sliced
1/2 cup vinegar
1/2 cup olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice
salt and pepper to taste
1/2 teaspoon garlic powder
1 dash hot pepper sauce
1/2 cup crumbled feta cheese
3 tablespoons grated Parmesan cheese

Directions

Cook pasta in a large pot of boiling water until al dente.
In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.

Dishpan Cookies

2010-08-03T13:31:00.001-06:00

Cassidy Meine

My friend Cassidy makes these and they are so good. I love the crunch the coconut and corn flakes add.

* 2 cups butter
* 2 cups white sugar
* 2 cups packed brown sugar
* 4 eggs
* 4 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 4 cups cornflakes cereal
* 1 1/2 cups rolled oats
* 2 cups flaked coconut
* 3 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the margarine, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Sift together the flour, baking soda, baking powder, and salt; stir into the creamed mixture until just blended. Then mix in the corn flakes cereal, rolled oats, coconut, and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.

Raspberry Tarts

2010-07-30T14:12:00.002-06:00

I had these at bookclub this week and had to get the recipe. They reminded me of the yummy fruit tarts my friend, Janelle, always got at the bakeries in Paris and London!

Gayle Crookston

Cream cheese sugar cookie dough:

1 c white sugar
1 c butter, softened
3 oz cream cheese, softened
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla
1 egg
2 1/4 c flour

Mix everything but flour in large bowl. Then add flour. Roll dough into 1.5 inch balls and press into mini muffin pan cups (so there is an indentation in the middle of the cups to fill with the filling). Bake at 375 degrees for 8 minutes. Allow to cool.

Cream cheese whipped cream:

1, 8 oz package cream cheese, softened
2 c whipped cream
4 tbsp powdered sugar
2 tsp vanilla

Whip cream cheese in small bowl. Then whip cream in large bowl to soft peaks. Add cheese to cream and whip at high speed toll stiff peaks. Add sugar and vanilla and beat in.

Fill cool cookie shells with cream mixture (it is easiest to use a disposable cake decorating bag with end cut - no tip needed to pipe in the cream). Top with a fresh raspberry on each one.

Easy Lasagna

2010-07-13T13:59:00.001-06:00

I always forget to add my comments about the recipe, so here goes. This is the easiest lasagna to make and I love the taste. I like to add a little more pasta sauce than the recipe calls for - it is my personal preference. You can also add veggies, etc. to make it how you like.

1 lb. Ground beef
2-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) Ricotta Cheese
1/2 cup Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 Egg, beaten
1 jar (24 oz.) spaghetti sauce
1 cup Water
12 Lasagna noodles, uncooked

HEAT oven to 350°F.

BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

POTATO APPLE SOUP

2010-06-16T19:57:00.000-06:00

Washington School Inn

1 T. canola oil
1 medium onion, diced
2 cloves garlic, minced
4 medium potatoes, peeled and cubed
4 apples, peeled, cored and cubed
1 T. fresh thyme
1 t. fresh sage
1 quart stock*
Salt and pepper
¼ c. heavy cream

Heat heavy stockpot over medium heat. Add oil and sauté onions and garlic until soft but not brown. Add potatoes and apples. Cook for about 5 minutes. Add stock to cover along with herbs and salt and pepper. Bring stock to boil then reduce to simmer. Cook until potatoes are tender. Reserving some of the cooking liquid, puree in blender until smooth. Add cream and as much of the liquid necessary to make a thick creamy consistency. Garnish with sour cream and chives.
* A note on stock: I usually use chicken stock, but if you want to keep it vegetarian a good vegetable stock works well too. Also you could replace up to 2 cups of the stock with apple juice or cider.

CINNAMON ALMOND BISCOTTI

2010-06-16T19:55:00.001-06:00

Washington School Inn

6 Tablespoons unsalted butter
2/3 cup sugar
1 ½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon almond extract
2 large eggs
1 ¾ cups traditional whole wheat flour (King Arthur)
½ cup old fashioned rolled oats
½ cup chocolate chips
½ cup chopped toasted almonds
Cinnamon sugar for topping

Preheat over to 350F.Lightly grease a baking sheet that's at least 16 inches long.

To prepare the dough
Beat the butter and sugar in a medium bowl until smooth. Beat in the baking powder, cinnamon, salt and almond extract. Add the eggs one at a time, beating well after each addition and scraping the bowl. Add the flour, oats to the batter. Stir in the chocolate chips and toasted almonds.

To shape the dough
Scrape half the dough onto the prepared baking sheet. Wet your fingers and pat the dough into a smooth log about 12 inches long, 2 inches wide and 1 inch thick. Repeat with the other half of the dough. Make the logs as smooth and even possible: this will yield the most uniform cookies. Spritz the top of each log with water, and sprinkle heavily with cinnamon sugar.

To bake the biscotti
Bake the logs for 25 mins, and remove from the oven. Reduce the oven temperature to 325 F. After 10 minutes, spritz the logs lightly with water. Let them rest for 10 minutes, then use a serrated knife to cut them into crosswise slices, ¾ inch thick. This will yield biscotti. The logs have a tendency to crumble, particularly at the edges. Use the serrated knife to carefully cut them as slowly and gently as necessary. Starting at the far edge, rather tan on top of the log, seems to be most effective.

Arrange the slices, upright, on the baking sheet.. return the baking sheet to the oven, and bake until the biscotti are golden brown, 20 minutes. Remove them from the oven and let cool right on the pan.

Washington School Inn SIGNATURE COOKIE!

2010-06-16T19:52:00.000-06:00

1 c. whole-wheat flour (King Arthur brand White Whole Wheat is our favorite)
1 c. whole oats
½ c. whole oats, grind for 30 seconds in blender or food processor
½ t. baking soda
½ t. baking powder
½ t. salt
½ c. butter
1 c. brown sugar
1 egg
1 t. vanilla
1 c. chocolate chips
1 c. chopped pecans

Preheat oven to 350º. Mix together all dry ingredients in a medium bowl. In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla. Add dry ingredients a bit at a time until fully incorporated. Mix in chocolate chips and pecans. Bake for 10 minutes rotating pan halfway through. (Cookies will look a bit undercooked.) Makes 4 dozen 2” cookies. Recipe doubles well.

TRIPLE FUDGE BROWNIES

2010-06-16T19:50:00.001-06:00

Washington School Inn

5 oz semisweet or bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
8 T. (1 stick) unsalted butter, cut into quarters
3 T. cocoa powder
3 large eggs
1¼ c. (8.75 oz) sugar
2 t. vanilla extract
1/2 t. salt
1 c. (about 5 oz) unbleached all-purpose flour

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked brownies). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.

In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days or frozen up to 2 months.)

DECADENT FRENCH TOAST

2010-06-16T19:46:00.000-06:00

Washington School Inn

2 Tbsp corn syrup
1 cup brown sugar
5 Tbsp butter
16 (approximate) slices Texas toast
5 eggs
1 ½ cups milk
1 Tbsp vanilla
Top with sour cream and berries- no syrup needed

In a heavy sauce pan, combine corn syrup, sugar and butter. Heat stirring constantly until bubbly.

Pour syrup into a buttered 9 x 13 pan. Nestle the bread slices into the syrup making overlapping layers. Cut the bread to make it fit in the pan better.

In a large bowl, whisk the eggs, milk and vanilla together. Pour over the bread covering most of the bread slices. REFRIDGERATE OVERNIGHT!!! In the morning, bake at 350 degrees for 45 minutes. Cut. When ready to serve, invert the toast so the caramel side is up and top with sour cream and berries! YUM!

BUTTERMILK PANCAKES

2010-06-16T19:45:00.000-06:00

Washington School Inn

1 c. all purpose flour
2 T. sugar
1 t. baking powder
½ t. baking soda
¼ t. salt
1 c. low fat buttermilk
1 T. vegetable oil
1 large egg, lightly beaten
butter for griddle

Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil and egg, add to flour mixture, stirring until barely lumpy. Thin with skim milk if necessary.

Spoon about ¼ cup batter onto hot non stick griddle coated with butter. Turn pancakes when tops are covered with bubbles and edges look cooked.

Yield: serves 2-4 people

MAPLE WALNUT FRENCH TOAST

2010-06-16T19:43:00.000-06:00

Washington School Inn

Slice your bread about 1 ½ “ thick. See recipe below for our homemade OATMEAL BREAD recipe. For every two slices use the following quantities for batter:
1 egg, beaten
¼ c. milk
1 T. maple syrup
1 t cinnamon
¼ t. nutmeg
¼ t. salt

Mix well and pour over sliced bread. Turn bread after one minute to coat well. Cook in oiled skillet over medium heat turning until all sides are golden brown.
For topping:
Toast ½ c. roughly chopped walnuts in oven for 8 minutes. Add to warm maple syrup. Dust with powdered sugar or top with whipped cream.

OATMEAL BREAD
2 T. sugar
2 t. instant yeast
1 c. warm (110º) water
1 c. cooked oatmeal
2 c. whole-wheat flour
2 c. bread flour
1 t. salt
4 T. butter, softened

Add sugar and yeast to warm water and let stand while mixing remaining ingredients. Add yeast mixture and blend until a soft dough forms. Turn onto floured surface and knead for 3 to 4 minutes. Let rest for 5 to 10 minutes then knead for another 3 to 4 minutes. Place in an oiled bowl, cover and let rise in a warm place until doubled in bulk (about 1 ½ hours). Punch it down, return to floured surfaced, and knead briefly. Place in greased bread pan and let rise again until slightly less than doubled (about 1 hour). Slash top and bake in preheated 350º oven for 40-45 minutes or until internal temperature reaches 190º. Remove for pan and let cool on rack

BLT QUICHE (Bacon, Leafy greens and Tomatoes)

2010-06-16T19:42:00.000-06:00

Washington School Inn

Quiche Crust

¾ cup all-purpose flour
½ cup whole-wheat flour
1 t. baking powder
½ t. salt
6 T. butter
1 egg, beaten
1 T. cold water

Mix dry ingredients in a bowl. Cut butter into flour mixture until it resembles coarse crumbs. Gently mix in egg. Then add enough water to form dough. Roll between plastic wrap or parchment paper and chill until ready to use.

Filling

8 slices bacon
2 tomatoes, diced
4 cups leafy greens, chopped (such as Swiss Chard or Spinach)
1 T. fresh basil
9 eggs
1 ½ c. milk
Salt & pepper

Preheat oven to 350. Cook bacon in skillet until crisp. Remove bacon from pan, but reserve fat. Add tomatoes and greens to skillet and cook over medium-high heat until tomatoes are dry and greens are wilted, about five minutes. While tomatoes and greens are cooking, beat eggs and milk with a pinch of salt and pepper Coarsely chop bacon and add the tomato green mixture with basil and salt and pepper. Spoon mixture into prepared crust. Pour egg mixture over vegetables, leaving about ½ inch from top of crust. Bake until eggs are completely set, about 1 hour.

Challah Bread

2010-06-13T08:15:00.000-06:00

This festive, seed-studded braid with its glossy brown crust and delicate flavor is called challah (pronounced and sometimes spelled "hallah"). Now a popular delicatessen item, challah has long-standing religious significance for the Jewish people, who enjoy it on the Sabbath and often adorn it with a sugar glaze and candied fruit or candies for special holidays.

Kory Welch

1 package active dry yeast

1 1/4 cups warm water (about 110 degrees)

1 teaspoon salt

1/4 cup each sugar and salad oil

2 eggs, slightly beaten

2 or 3 drops yellow food coloring, or pinch of saffron

5 to 5 1/2 cups all purpose flour, unsifted

1 egg yolk beaten with 1 tablespoon water

About 1 tablespoon sesame seed or poppu seed

In a large bowl, dissolve yeast in water. Stir in salt, sugar, oil, eggs, and food coloring. Gradually beat in about 4 1/2 cups of the flour to make a stiff dough.

Turn dough out onto a floured board and knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours). Punch dough down; knead briefly on a lightly floured board to release air. Set aside and cover about 3/4 cup dough.

Divide remaining dough into 4 equal portions; roll each between hands to form a strand about 20 inches long. Place the 4 strips lengthwise on a greased baking sheet, pinch tops together, and braid as follows; pick up stand on right, bring it over next one, under the third, and over the fourth. Repeat, always starting with strand on right, until braid is complete.

Pinch ends together.

Roll reserved dough into a strip about 15 inches long; cut into 3 strips and make a small 3-strand braid. Lay on top center of large braid.

Cover and let rise in a warm place until almost doubled (about 1 hour).

Using a soft brush or your fingers, spread egg yolk misture evenly over braids; sprinkle with seed. Bake in a 350 degree oven for 30 to 35 minutes or until loaf is golden brown and sound hollow when tapped. Serve warm, or let cool on rack. Makes 1 loaf.

Chocolate Pecan Puddle Cookies

2010-06-10T17:11:00.000-06:00

adapted from 101 Cookbooks, via Dinner with Julie

3 cups pecans (or hazelnuts or walnuts)
4 cups icing sugar
2/3 cup cocoa
1/2 tsp. fine sea salt
4 large egg whites
1 Tbsp. good vanilla extract

Preheat oven to 350F.

Toast your pecans, cool them and roughly chop them.

In a large bowl, stir together the icing sugar, cocoa and salt. Add the nuts, then stir in the egg whites and vanilla. Stir until well combined.

Line a baking sheet with parchment and drop the batter in small mounds (about 1 tablespoon each) spacing them well away from each other.

Bake for 9-11 minutes – they will spread, puff, crack on top, get glossy and then turn matte. Slide the cookies on the parchment off the sheet onto a cooling rack and let them cool.

Makes three dozen 2-inch cookies.

Quinoa Salad with Rice and Black Beans

2010-05-13T14:29:00.001-06:00

½ cup quinoa

1 (14 ½ oz.) can vegetable broth (divided use) or can use water

1 ½ t. ground cumin (divided use)

About ½ cup water

½ cup long-grain white rice

1 (15 oz.) can black beans, drained, rinsed, and drained again

2 thin green onions, finely sliced

1 red bell pepper, stemmed, seeded and diced

2 plum tomatoes, seeded and diced

½ cup corn kernels

¼ cup minced cilantro

4 T fresh lime juice

2 T olive oil

¼ t. salt

Freshly ground black pepper to taste

1/8 t cayenne pepper

Put the quinoa in a fine sieve and rinse well with water. (This will remove the bitter coating). In a small saucepan, combine the quinoa, 1 cup vegetable broth (or water) and ½ t. cumin. Bring to a boil, cover, reduce the heat to medium-low and cook 15 to 20 minutes, until the broth has been absorbed.

Combine remaining broth and enough water to make 1 cup (or use 1 cup water). Put into a second small saucepan, and add rice and ½ t. cumin. Bring to a boil and continue to boil until the liquid just covers the rice. Cover, turn heat to low and cook 15 minutes. Combine the quinoa and rice in a large bowl. Add the black beans, green onions, bell pepper, tomatoes, corn and cilantro.

Put the lime juice, olive oil, remaining ½ t. ground cumin, salt, black pepper, and cayenne in a jar. Cover and shake well to blend. Pour over the quinoa, rice, and beans, mixing well. Cover and refrigerate. Remove from the refrigerator 30 minutes before serving.

Provencal Vegetable Soup

2010-03-10T11:31:00.002-07:00

I just made this last night and the flavors are wonderful!!! Everyone raved, I think the pistou really added a ton of flavor. Also, if you don't have saffron, you can skip it, but I think it tastes great if you have it! Enjoy

* 2 tablespoons good olive oil
* 2 cups chopped onions (2 onions)
* 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
* 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
* 3 cups 1/2-inch-diced carrots (1 pound)
* 1 1/2 tablespoons kosher salt
* 1 teaspoon freshly ground black pepper
* 3 quarts homemade chicken stock or canned broth
* 1 teaspoon saffron threads
* 1/2 pound haricots verts, ends removed and cut in 1/2
* 4 ounces spaghetti, broken in pieces
* 1 cup Pistou, recipe follows
* Freshly grated Parmesan, for serving

Directions

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

Pistou:

4 large garlic cloves

1/4 cup tomato paste

24 large basil leaves

1/2 cup freshly grated Parmesan

1/2 cup good olive oil

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.

Yield: 1 cup

Best Pumpkin Pie

2010-03-10T11:19:00.002-07:00

1 Pie Shell
2 c plain canned pumpkin puree
1 c packed dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp fresh grated nutmeg
1/4 tsp ground cloves (I omit this since I don't like cloves!)
1/2 tsp salt
2/3 c heavy cream
2/3 c milk
4 large eggs

Adjust oven rack to lower and middle positions and heat to 375 degrees. Partially bake pie crust about half the time your recipe calls for if you were to bake it unfilled.
Process pumpkin, brown sugar, spices and salt in food processor with steel blade for 1 minute. Transfer mixture to heavy bottomed saucepan and bring to sputtering simmer over med-high heat. Cook pumpkin, stirring constantly until thick and shiny about 5 minutes.

As soon as pie shell comes out of oven increase to 400 degrees. Whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed about 5 seconds. With motor running slowly pour half the pumpkin mixture into the eggs. Stop the machine and pour the rest in. Process 30 seconds longer.

Pour warm filling into hot pie shell (if excess, ladle into pie after it has cooked for 5 minutes). Bake pie on lower rack until filling is puffed, dry-looking and lightly cracked around the edges, and center wiggles like gelatin when pie is shaken gently, about 25 minutes. Cool on wire rack for at least an hour.

Serve room temperature with fresh whipped cream!

Pork Tenderloin with Wild Mushrooms, Ginger and Scallions

2010-02-02T12:47:00.003-07:00

I can't believe I didn't already have this posted! It has been a favorite for many years.

1/2 C chicken stock
2 Tbsp soy sauce
1 Tbsp Chinese cooking wine or dry sherry
1 1/2 Tbsp ketchup
1 Tbsp sugar
1 1/2 tsp chile garlic paste or hot sauce
1 tsp rice vinegar or distilled white vinegar
2 tsp cornstarch
1 lb pork tenderloin, thinly sliced crosswise
Salt
1/4 C peanut oil
1 Tbsp minced fresh ginger
1 large garlic clove, minced
3/4 lb mixed wild mushrooms such as oyster, shiitake (or I sometimes just use the regular ones), stemmed and thickly sliced
4 large scallions, cut into 1-inch lengths

Whisk the stock through the vinegar and 1 tsp of the cornstarch in a small bowl. In another bowl, season the pork with salt and toss with the remaining 1 tsp cornstarch.

In a large nonstick skillet (I don't use a nonstick) heat 2 Tbsp oil until shimmering. Add the pork in a single layer and fry over high heat, undisturbed, until nearly cooked but still pink in the center, about 1 1/2 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Transfer the pork to a plate.

Add the remaining 2 Tbsp peanut oil and heat until just smoking. Add mushrooms and scallions, season with salt and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Return the pok and any accumulated juices to the skillet and toss with the mushrooms and scallions. Stir the saice, add it to the skillet and bring to a boil. Cook until thickened, about 30 seconds (I boil it longer when I use the sherry). Serve at once over steamed rice.

Snow Cream

2010-01-25T11:37:00.002-07:00

I had never heard of Snow Cream until this year. Amber learned about it on a Little Bear show, had me come watch the show so I could learn how to make it, and then persisted to ask me over and over if we could make snow cream. It took a week of waiting before we had enough fresh snow. It was quite good and so fun to make!

1 gallon snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups milk (can use a little cream too)

Directions

When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.

Quinoa with Mushrooms, Kale, and Sweet Potatoes

2010-01-21T17:26:00.001-07:00

1 cup quinoa

2 T olive oil

2 small sweet potatoes (about 1 pound), peeled and cut into ¾ inch pieces

10 oz. button mushrooms, quartered

2 cloves garlic, thickly sliced

1 bunch kale, stems discarded and leaves torn into 2 inch pices

¼ cup dry white wine (or can use water)

Kosher salt and black pepper

¼ cup grated Parmesan (1 oz.)

Place quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12-15 minutes.

Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5-7 minutes.

Stir in the garlic and cook for 1 minute. Add kale, wine, ¾ t. salt, ¼ t. pepper. Cook, tossing often, until veggies are tender, 10-12 minutes. Serve over the quinoa and sprinkle with the Parmesan.

Yummy!

Lemon Breeze

2009-12-14T15:06:00.002-07:00

Graham Cracker Crust
2 1/4 c graham cracker crumbs
2/3 c melted butter

Mix together and press into 9 x 13 pan. Bake at 375 degrees for 10 minutes. Let cool.

Second layer
2, 8 oz packages cream cheese softened
2 c powdered sugar

Spread over crust carefully (if cream cheese is too cold, it can break up the crust)

Third layer
2, 3 1/2 oz packages instant lemon pudding
3 c cold milk

Blend until thick. Spread over Cream cheese layer

Fourth Layer
1 lg container cool whip

Spread on top of lemon pudding. Store in refrigerator until ready to serve.

Minestrone Soup

2009-12-05T17:47:00.003-07:00

3 Tbsp Olive Oil
1 Lg onion, chopped
4 lg cloves garlic, minced
1/4 c fresh chopped parsley (1/8 c dried)
1/4 C fresh chopped basil (1/8 c dried)
7 lg swiss chard leaves, chopped (or any other greens)
2 sm zuchinni, chopped
2 lg carrots, chopped
1 c celery, chopped
3 potatoes, chopped
1, 19 oz can white beans
1, 19 oz can red kidney beans
1/4 c white wine (opt.)
5 fresh tomatoes, chopped
12 c water
7 chicken bouillion cubes
s and p to taste
1 lb cheese tortellini

Heat olive oil in large pot. Add onions and garlic. Saute 7 minutes. Add aprsley, basil, swiss chard, squash, celery, carrots and potatoes. Saute 5 minutes. Add beans, broth, wine, tomatoes, s and p. Cover pot and boil. Reduce heat and simmer covered 1 1/2 hours. Add tortellini at the end. Serves 6-10.

Jessica's Sugar Cookies

2009-10-31T09:38:00.002-06:00

Cream together:
1/2 c sour cream
1 c butter
3 eggs

Then add:
1/2 tsp soda
1/2 tsp salt
1 1/2 c sugar
1 tsp baking powder
5 c flour
1 tbsp vanilla

bake at 375 degrees for 5 -8 minutes.

can add 1/2 tsp almond or lemon extract to recipe

Brown Butter Sauce with Tortellini

2009-10-29T18:37:00.000-06:00

* 3/4 cup butter (1 1/2 sticks)
* 2 tablespoons torn fresh sage leaves (or can use a little ground sage)
* 1/2 cup toasted walnuts, chopped
* 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
* 1/4 teaspoon kosher salt, plus more to taste
* 1/4 teaspoon freshly ground black pepper, plus more to taste
* 1/3 cup grated Parmesan cheese

Prepare Tortellini according to package or recipe.

To make the sauce, melt the butter in a large, heavy skillet over medium heat. Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.

Top tortellini or ravioli with the brown butter sauce, sprinkle with Parmesan cheese and serve.

note: I often halve the recipe.

Amazing Zucchini Relish

2009-10-07T15:22:00.001-06:00

Makes 8-9 pints

SOAK

10 cups zucchini (yellow summer squash can also be used)
3 cups onions
4 red bell peppers (I left this out and threw in a jar of pimientos for looks)
5 Tablespoons salt

MIX

3 cups sugar
1 Tablespoon cornstarch
1 teaspoon turmeric
3 cups vinegar
1 teaspoon dry mustard
1 teaspoon coarse black pepper
1 teaspoon celery seed

SOAK

Grate zucchini in food processor, along with onion and bell peppers.
Mix salt in with vegetables in large plastic bowl.
Let stand overnight.
Next morning, rinse thoroughly in a large strainer and drain well.

MIX

Place shredded vegetables in large heavy pan and add remaining ingredients.
Mix well and boil for 30 minutes.
Pack and seal in hot sterilized jars.

Peppery Pear Salsa

2009-10-07T15:00:00.000-06:00

1 cup white vinegar
8 cups coarsely chopped, cored peeled pears
3 red bell peppers, seeded and coarsely chopped
3 green bell peppers, seeded and coarsely chopped
1 cup granulated sugar
2 Tbsp salt
2 tsp dry mustard
1 tsp ground turmeric
1/2 tsp ground allspice
1/2 tsp freshly ground black pepper

In large stainless steel saucepan, combine vinegar and pears.
Add red and green peppers, sugar, salt, mustard, turmeric, allspice
and black pepper. Bring to a boil over medium high heat, stirring.
constantly. Reduce heat and boil gently, stirring frequently, until,
slightly thickened, about 5 minutes. Remove from heat.

Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down till resistance is met, then increase to fingertip- tight.

Place jars in canner, ensuring they are completely covered with
water. Bring to a boil and process for 15 minutes.
Remove canner lid.
Wait 5 minutes, then remove jars, cool and store.

Quick Chicken Stir-Fry

2009-08-26T19:21:00.000-06:00

Level:
Easy

Serves:
4 servngs

Ingredients

* 1 (7-ounce) package mung bean (cellophane) noodles
* 1/4 cup canned low-sodium chicken broth or chicken stock
* 2 teaspoons cornstarch
* 3 tablespoons soy sauce
* 1 tablespoons hoisin sauce
* 2 teaspoons packed light brown sugar
* 1 teaspoon dry sherry, optional
* 2 tablespoons peanut or vegetable oil
* 3 tablespoons sliced on the bias green onions, plus more for garnish
* 2 cloves garlic, minced
* 2 teaspoons minced gingerroot
* 1/2 teaspoon red pepper flakes
* 1 pound boneless, skinless chicken breast halves, cut into thin strips
* 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed

Directions

While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.

To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.

Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.

Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.

Homemade Round Bread from Aimee's Farm

2009-08-04T20:13:00.000-06:00

2T yeast
1/2 cup warm water
2 cup hot water
3 T sugar
1 T salt
5 T butter
4 1/2 cups flour

Dissolve yeast in 1/2 cup warn water. While yeast is growing I put the hot water, sugar, salt and butter in a bowl and microwave for a couple min. to melt the butter. After the yeast is puffy I add the flour. Then I pour the hot water mix in with the flour. Mix it together -- it will be quite sticky. Let the dough rest and rise about 3 times. Each time it will almost double in size. Turn on the mixer and it will punch it down. Put it on a floured surface and form into 2 loaves. Let rise on cookie pan until doubled in size again and bake at 350 for about 20-25 min.

Maui Pork Tenderloin Marinade

2009-08-04T20:11:00.000-06:00

pork tenderloin

1/3 cup soy sauce
1/2 cup water
1 T Oyster sauce
Minced garlic
Chopped green Onion

My family loves this pork. Marinate overnight (preferably, though you can do it the morning of as well) in a large Ziplock bag. I grill it for about 20-30 min or put it in oven for about 30-40 min.

Molasses Spice Cookies

2009-08-04T20:10:00.000-06:00

2 1/4 cups flour
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground cloves
1/4 tsp ground allspice
12 T butter (1 1/2 sticks) unsalted, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/2 cup for rolling
1 large egg
1 tsp vanilla extract
1/3 cup unsulphured molasses

Wisk flour and spices. Mix remaining ingredients. Roll balls of dough in sugar, and place on sheet. 9-11 min. @ 375 degrees

Cowboy Salsa

2009-08-04T20:09:00.000-06:00

In small bowl combine:
2T red wine vinegar
2 tsp olive oil
1-2 tsp hot sauce
1 clove minced garlic, S&P to taste
2 cubed avocados

In serving bowl combine:
1 can black beans, drained
1 can kernel corn, drained
1 can black-eyed peas, drained
2/3 cup cilantro, chopped
1/2-1 lbs roma tomatoes
1/4-1/2 red onion, chopped
Garlic salt
Cumin, couple dashes

Combine 2 mixtures, season to taste. Serve with chips, tacos or enchiladas

Pineapple Beurre Blanc

2009-08-04T20:07:00.000-06:00

1 cup white wine
Pineapple juice
1 small shallot, chopped and diced
heavy cream
salted butter

Citrus Blend
instead of pineapple juice, use
1 orange, 1/4 lemon, 1/2 of quarter of lime, and fine zest

Simmer on medium: wine, pineapple juice and shallot till reduced in half. Take off heat and add cream, then add butter 1T butter at a time.
Serve over grilled or baked halibut.

Cottage Cheese Pancakes

2009-07-12T22:15:00.001-06:00

1 c cottage cheese, drained and blended
3 eggs
1/3 c heaping flour
2 Tbsp melted butter
1/4 tsp cinnamon
1/4 tsp salt

mix just until blended. Pour onto medium hot skillet and flip like normal. Makes 8 - 18 pancakes.

Pork Tenderloin

2009-03-23T12:36:00.001-06:00

3 pound pork tenderloin
Olive oil
3 to 4 ounces Cajun rub
1 cup fresh spinach leaves
sun-dried tomatoes
1 cup shredded jalapeno jack cheese

Directions

Preheat oven to 325 degrees F.

Baste the tenderloin in olive oil and generously rub with the Cajun rub. Bake for about 30 to 40 minutes (or stuff and grill). Remove the tenderloin from oven, split in half and stuff with a layer of spinach, sun-dried tomatoes and shredded jalapeno jack cheese (can also add bacon). Grill stuffed tenderloin for 20 to 30 minutes. Slice and serve immediately.

Pineapple Shrimp Pasta

2009-03-09T14:11:00.005-06:00

2 lbs shrimp
1/2 fresh pineapple cut into cubes
12 asparagus cut into small pieces
1 box penne pasta
1/2 gallon heavy cream
2 Tbsp garlic pureed
1/2 c olive oil
salt and pepper to taste
2 c mozzarella cheese
2 large tomatoes diced

Ingredient amounts can be played with - ex: she's never used as much cream as the recipe calls for.

Saute the garlic in olive oil. Add shrimp, pineapple, asparagus and tomatoes to the pan. Cook until shrimp is pink (remove shrimp so it doesn't overcook). Add heavy cream, bring to a simmer and allow liquid to reduce by half. Add cooked pasta and cheese. Stir and serve.

Simply Sensational Strawberry Shortcake

2009-03-01T20:45:00.001-07:00

1-1/4 cups milk, divided
1/4 cup Sour Cream
3 Tbsp. sugar
2-1/4 cups all-purpose baking mix for biscuits
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
1 tub (8 oz.) Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar

PREHEAT oven to 425°F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. sugar in large bowl with wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove from pan to wire rack; cool completely.

ADD remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half to make two layers.

PLACE bottom cake layer on serving plate; top with half of the strawberry mixture. Spread with pudding mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator.

Pumpkin Rolls

2009-03-01T20:33:00.002-07:00

Combine and let stand for 5 minutes:
2 Tbsp yeast
1 3/4 c warm water

1/3 c sugar
1/3 c powdered milk
1/3 c butter, softened
2 1/2 tsp salt
1/2 c pumpkin
1 egg
5-6 c flour

Combine sugar through egg and add yeast mixture after it has stood for 5 minutes. Add flour 2 cups at first and then 1/2 c at a time, stirring after each addition until dough comes together. Knead for 5 minutes. Dough should be soft, not sticky. Place dough in sprayed bowl, cover with towel and allow to rise in warm area until triple in size. Punch down and let sit for 5 minutes. Cut dough in 3 pieces and then cut each of those in half again (so you have six pieces) separate each piece into six balls (so you will have a total of 36 balls).
Place on greased cookie sheet or silpat and brush with melted butter. Let rise until double and bake at 400 degrees for 15 minutes.

Amy's Trifle

2009-03-01T20:29:00.002-07:00

16 oz cream cheese softened
2 c powdered sugar
1 c sour cream
2 tsp vanilla
1/4 tsp almond extract

Whip together:
1 c heavy cream
1 tsp vanilla
1 Tbsp sugar

1 angel food cake cut into cubes
2 quarts strawberries, hulled (or other fruit)

Mix first five ingredients together with a spoon, combine with whipped cream and fold in angel food cake cubes. Layer in trifle bowl with strawberries.

Mini Frittatas

2009-03-01T20:27:00.000-07:00

Ingredients
* Nonstick vegetable oil cooking spray
* 8 large eggs
* 1/2 cup whole milk
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon salt
* 4 ounces thinly sliced ham, chopped
* 1/3 cup freshly grated Parmesan
* 2 tablespoons chopped fresh Italian parsley leaves

Directions

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Flour's Famous Banana Bread

2009-03-01T20:25:00.000-07:00

Ingredients
* 1 2/3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup plus 2 tablespoons sugar
* 2 eggs
* 1/2 cup oil
* 3 1/2 bananas, very ripe, mashed
* 2 tablespoons creme fraiche or sour cream
* 1 teaspoon vanilla extract
* 2/3 cup walnuts, toasted and chopped

Directions

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Turkey Osso Buco with Parsley and Rosemary Gremolata

2009-03-01T20:23:00.000-07:00

Turkey Osso Bucco:
* 1/2 breast of turkey (cut into 3 pieces, preferably by the butcher)
* 2 turkey thighs
* Salt and freshly ground black pepper
* 1/3 cup all-purpose flour, for dredging
* 1/2 cup vegetable oil
* 1 small onion, finely diced
* 1 carrot, finely diced
* 1 celery stalk, finely diced
* 1 tablespoon tomato paste
* 1 cup dry white wine
* 4 cups reduce-sodium chicken broth
* 1 large sprig fresh rosemary
* 2 large sprigs fresh thyme
* 2 bay leaves
* 2 whole cloves

Gremolata:
* 1/4 cup chopped fresh flat-leaf parsley
* 1 lemon, zested
* 2 cloves garlic, minced
* 1 teaspoon minced rosemary leaves
* Pinch salt
* Pinch freshly ground black pepper

Directions

For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.

In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.

In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.

Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.

To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

Gingerbread Buttons

2009-01-10T13:02:00.002-07:00

2 C all-purpose flour
2 1/2 tsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/4 tsp salt
1/2 C unsalted butter, at room temp.
1 C firmly packed dark brown sugar
1 large egg
1 Tbsp light corn syrup
2 tsp vanilla extract

In a med. bowl combine flour, ginger, baking soda, cinnamon, cardamom, cloves and salt, set aside. In the large bowl of an electric mixer at med. speed, cream the butter an sugar until light and fluffy. Add the egg, corn syrup and vanilla and beat until well blended. Reduce the mixer speed to low and beat in the flour mixture until well blended. Divide the dough into 2 disks, wrap each in plastic, and refrigerate for at least 2 hrs or overnight.

Preheat oven to 350 degrees. Butter 2 baking sheets or line with parchment paper.

Remobe dough from refrigerator on half at a tim and let stand for 5 minutes. On a lightly floured surface, roll the dough out to a 1/8 inch thickness. With a 1 1/2 inch round cookie cutter, cut out the dough. Place the cookies on prepared baking sheet about 1 inch apart. With a 1 1/4 inch round cookie cutter, press a light indentation in each cookie, making sure not to go through. With a skewer, prick 4 holes in the cnter of each cookie to look like buttonholes. Gather scraps and reroll to make more cookies.

Bake for 8 minutes or until they are firm. Let cool on cookie sheets for 1 minute and then on rack to cool completely. Pi;pe royal icing to look like thread on each button.

Baked Cauliflower

2009-01-10T12:59:00.002-07:00

1 large cauliflower, cook til crisp

saute
1 med. onion, chopped
1 green pepper, chopped
1 pkg sliced mushrooms
3 Tbsp butter

1 C shredded cheese
make 2-3 C white sauce

in a 9 x 13, layer cauliflower, sauteed vegetables, white sauce and cheese. Bake at 350 degrees for 30 minutes.

Pinto Fiesta Cake

2009-01-10T10:58:00.002-07:00

1 C granulated sugar
2 Tbsp butter
2 egg whites, lightly beaten
2 C vegetarian refried beans, mashed
1 C all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp allspice
2 C raw apple, diced (with skin on)
1 C raisins
2 tsp vanilla extract
3 Tbsp powdered sugar

Preheat oven 375 degrees. Cream sugar and butter, add beaten egg whites. Add mashed beans. Mix well. Sift dry ingredients (including spices) together and add to sugar mixture. Add apples, raisins and vanilla. Pour into lightly oiled 10-inch tube or bundt cake pan. Bake for 45 minutes. Remove to cooling rack and cool completely. Dust top of cake with powdered sugar just prior to serving.

Granola

2009-01-10T10:54:00.002-07:00

Liz Bennett

Combine in bowl
3 C rolled oats
1/3 C sunflower seeds
1/3 C sliced almonds
1/3 C coconut, sweetened
1 Tbsp flaxseed
1Tbsp sesame seeds

In small saucepan, warm
1/4 C maple syrup
1/4 C brown sugar
1 tsp vanilla
2 tsp oil
1 tsp cinnamon

Combine. Bake at 350 degrees on cookie sheet for 15 minutes, stirring every 5 minutes.

Creamy Fresh Tomato and Basil

2009-01-10T10:48:00.003-07:00

Laurie Wadsworth

4 C chopped fresh tomatoes
1/2 C chopped fresh basil
3 T olive oil
2 T balsamic vinegar
2 T green onion
1/2 tsp salt
1/2 tsp ground pepper
1 box (16oz) penne pasta (don't use all)
1 pkg (5 oz) soft cheese ("garlic and herbs" rondele)

Add everything but the cheese and noodles. Drain noodles, set aside. Melt cheese on low and add noodles and then tomato mixture. Serve immediately.

Mangolini

2009-01-09T12:27:00.002-07:00

Recipe created by Ingrid Hoffmann

Wash down your sandwich with this refreshing beverage. Try Ingrid Hoffmann's drink with her Chicalicious Sandwich and Chica Chips.
Ingredients:
Serves 2

• 2 cups mango juice
• 5 fresh basil leaves
• Ginger ale
Mix the mango juice and basil with ginger ale. Chill and serve.

Chica Chips

2009-01-09T12:26:00.001-07:00

Recipe created by Ingrid Hoffmann

Want some crunch with your lunch? Try Ingrid Hoffmann's Chica Chips—the perfect complement to her Chicalicious Sandwich and Mangolini.

Serves 4

• 1 bag potato or plantain chips
• 2 Tbsp. Worcestershire sauce
• Juice of 1 lime
• Chopped fresh cilantro , for garnish
Put the chips in a plastic resealable bag. Add the Worcestershire and lime juice. Seal the bag and shake so the chips are well coated. Put the chips in a bowl and garnish with chopped cilantro.

Ingrid Hoffmann's Mangolini
Recipe created by Ingrid Hoffmann

Wash down your sandwich with this refreshing beverage. Try Ingrid Hoffmann's drink with her Chicalicious Sandwich and Chica Chips.

Chicalicious Sandwich

2009-01-09T11:54:00.001-07:00

Recipe created by Ingrid Hoffmann

Serves 4

• 5 fresh basil leaves
• 3 fresh tarragon sprigs
• 1 tsp. pure vanilla extract
• 1/2 tsp. whole black peppercorns
• 4 uncooked lobster tails , in the shell
• 1 tsp. vinegar (any type)
• 4 large eggs
• 3/4 cup mayonnaise
• 3 chipotle chilies in adobo, seeded and chopped
• 2 garlic cloves , chopped
• 1 shallot , chopped
• Juice of 1/2 lemon
• 8 slices thick-cut, smoked bacon
• 2 Tbsp. unsalted butter
• 4 Challah or Brioche buns , toasted
• 1 avocado , halved, peeled, pitted and sliced
• Chopped fresh chives , for garnish
• Kosher salt and freshly ground black pepper
Fill a large pot with water; add the basil, tarragon, vanilla and peppercorns. Bring the water to a boil over medium heat. Place a steamer insert over the pot and add the lobster. Cover the pot and steam for 8 to 12 minutes until the lobster shells are bright red and the meat is cooked.

While the lobster is steaming, poach the eggs. Fill another pot or deep skillet with water. Add the vinegar and a pinch of salt. Crack the eggs one at a time and slide them into the simmering water. Stir the water in one direction constantly for about 1 minute. Maintain the water just below a simmer, reducing the heat to low if necessary. Cook until the whites are set and the centers are still soft, about 3 minutes. Using a slotted spoon, remove the poached eggs from the water and pat the bottoms dry with paper towels. Set aside.

Combine the mayonnaise, chipotles, garlic, shallot and lemon juice in a food processor. Pulse until well combined. Set aside.

Place a skillet over medium heat and add the slices of bacon. Cook until crispy, turning with tongs, about 6 to 8 minutes. Place the bacon on a plate lined with paper towels to drain. Remove the pan from the heat, keeping the rendered bacon fat in the pan.

Remove the steamed lobster tails from the pot and place on a cutting board. Pull out the lobster meat, discarding the shells, and chop into chunks.

Return the skillet to medium heat. Add the butter to the bacon fat, stirring to combine. When the butter is melted, add the lobster meat, turning to coat in the fat, until slightly golden.

Spread the chipotle mayonnaise on the bottom of the toasted bun. Shingle a few slices of avocado on top. Divide the lobster meat among the sandwiches and top with 2 slices of bacon and a poached egg. Sprinkle with chives and season with salt and pepper.

Sweet Potato Chips Fried with Garlic and Sage

2009-01-09T11:53:00.001-07:00

Recipe courtesy of Tyler Florence

Nothing goes better with a sandwich than a crunchy side of chips! Next time you have a craving, try chef Tyler Florence's Sweet Potato Chips Fried with Garlic and Sage with his Ron-Trey Entrée Pork Roast Sandwich and Cranberry-Apple Cider Shandy.
Ingredients:
Serves 2–4
• 1 head of garlic
• 1 bunch of sage
• 2 large sweet potatoes
• 2 quarts vegetable oil for deep frying
• Sea salt
Take a large pot and set over medium heat. Add garlic and sage and bring the oil up to 375°. As the oil heats up, the sage and garlic will infuse the oil. Remove garlic and sage and set aside. Using a mandolin or vegetable peeler, shave thin chips out of the sweet potato. Rinse in cold water, drain and fry in oil until crispy. Drain and season with sea salt.

Cranberry-Onion Jam

2009-01-09T11:52:00.001-07:00

Tyler Florence's Cranberry-Onion Jam
Recipe courtesy of Tyler Florence

Food Network chef Tyler Florence shares his recipe for Cranberry-Onion Jam, a sweet addition to any sandwich. Pair it with his Ron-Trey Entrée Pork Roast Sandwich.

Serves 4
• 1/2 onion , sliced
• 3 Tbsp. dried cranberries
• 2 sprigs thyme
• 3 Tbsp. balsamic vinegar
• 3 Tbsp. apple juice
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
Heat a sauté pan over medium heat and add a 2-count of olive oil. Add onions and caramelize—about 4 to 5 minutes. Add cranberries, then thyme and balsamic and juice. Simmer for 10 minutes until the mixture is creamy and the onions and cranberries have just started to fall apart. Season with salt and pepper.

Ron-Trey Entrée Pork Roast Sandwich

2009-01-09T11:50:00.002-07:00

Tyler Florence

Food Network chef Tyler Florence shares the recipe that won Oprah's first Sandwich Showdown. Top this juicy pot roast with Tyler's Cranberry-Onion Jam and serve his Sweet Potato Chips Fried with Garlic and Sage and a Cranberry-Apple Cider Shandy on the side.

Serves 4

Ingredients:
• 4 Parker house rolls
• 4 slices Taleggio cheese
• 1 clove garlic
• 1 pound boneless pork shoulder
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 1 bay leaf
• 1/2 sliced onion
• 4 sprigs of thyme
• 1/2 cup hard apple cider
• 1/2 cup apple juice
• 2 Tbsp. balsamic vinegar
Begin with the pot roast. Cut into 1-inch-thick slices and tie with kitchen twine into circular shapes. Season the pork in hot oil in the base of a pressure cooker. Add the onion, bay leaf and thyme. Brown for 1 minute, then add juice, cider and balsamic. Cover with lid, lock it and pressure cook for 20 minutes until tender.

Cut buns in half. Lay slices of cheese on the top halves and brown under the broiler until crispy and cheese has melted. Toast the bottom halves, then rub with a garlic clove.

To assemble, lay a slice of the pot roast on the base. Top with Cranberry-Onion Jam and garnish with a fried sage leaf.

Honey-Soy Glazed Chicken

2008-12-17T22:24:00.000-07:00

Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up.

Ingredients

* 1/2 cup honey
* 2 tablespoons soy sauce
* 8 skinless chicken drumsticks (about 3 pounds total)
* coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.

2. Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.

Serves 4.

Chicken with Tomatoes and Mushrooms

2008-12-17T22:23:00.002-07:00

Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.

Ingredients

* 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
* Coarse salt and ground pepper
* 1 tablespoon olive oil
* 1 pound mushrooms, trimmed and quartered
* 2 garlic cloves, minced
* 1 can (14.5 ounces) stewed tomatoes
* 1/4 teaspoon dried oregano

Directions

1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.

2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.

3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Serves 4.

Raisin-and-Bread-Stuffed Pork Chops

2008-12-17T22:23:00.001-07:00

When you're making the pockets for the stuffing, don't let the paring knife cut all the way through. Also, press down on the filled meat to help the stuffing stay inside. We made the stuffing for our chops with dark raisins -- golden ones taste good as well. You'd also get the right consistency and the right sweetness from currants or dried cranberries.

Ingredients

* 4 slices whole-wheat sandwich bread, cubed
* 1/4 cup raisins
* 1/4 cup fresh parsley, chopped
* 2 tablespoons butter, melted
* Coarse salt and ground pepper
* 4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick)
* 1 tablespoon light-brown sugar

Directions

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper; toss to combine.

2. Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.

3. Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.

Serves 4.

Shepherd's Pies

2008-12-17T22:22:00.000-07:00

This recipe for traditional lamb potpie makes eight individual servings (or two large pies instead). If you like, you can replace the lamb with ground beef. Cool pies completely before covering with plastic and freezing for up to three months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour.

Ingredients

* 2 pounds freshly ground lamb
* 1 large onion, finely chopped
* 4 carrots, coarsely chopped
* 2 tablespoons tomato paste
* 2 tablespoons flour
* 1 to 2 tablespoons Worcestershire sauce
* Coarse salt and ground pepper
* 10 ounces frozen peas, thawed
* 2 1/2 pounds russet potatoes, peeled and quartered
* 1 cup milk
* 6 tablespoons butter

Directions

1. Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.

2. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.

3. Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

4. Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.

5. In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Serves 8.

Peanut-Butter Chocolate Parfaits

2008-12-17T22:21:00.000-07:00

To make beautiful layered parfaits, use a small ice-cream scoop with a spring-loaded handle. This way, you can drop whipped cream and pudding straight into glasses, leaving the sides clean.

Ingredients

* 1 1/2 cups heavy cream
* 2 tablespoons sugar
* 1/4 cup smooth peanut butter
* 1 recipe cooled Vanilla or Chocolate Pudding
* 6 peanut-butter sandwich cookies

Directions

1. In a medium bowl, whip 1 cup cream along with sugar until soft peaks form. Reserve.

2. Place peanut butter and remaining 1/2 cup (unwhipped) cream in another medium bowl; whisk until smooth. Add reserved whipped cream; gently fold in with a rubber spatula until combined.

3. Creating alternating layers, spoon Chocolate Pudding and whipped cream mixture into 6 serving glasses or dishes. Cover; chill at least 1 hour and up to 2 days. Crumble cookies over parfaits before serving.

Serves 6.

Spaghetti Carbonara

2008-12-17T22:20:00.000-07:00

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

Ingredients

* 1 pound spaghetti
* 8 ounces (8 slices) bacon, cut 1 inch thick crosswise
* Coarse salt and freshly ground pepper
* 3 large eggs
* 3/4 cup grated Parmesan cheese, plus more for serving
* 1/2 cup half-and-half

Directions

1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Serves 4.

Spaghetti With Bolognese Sauce

2008-12-17T22:19:00.000-07:00

The sauce may be made without pork; just use an additional pound of ground beef.

Note: You can reserve half the sauce (about 4 cups) for the Bolognese Pie With Biscuit Topping. Cool completely before refrigerating in an airtight container, up to 2 days.

Ingredients

* 1 tablespoon olive oil
* 2 onions, finely chopped (3 cups)
* 3 carrots, finely chopped (1 cup)
* 6 cloves garlic , minced
* 1 pound ground beef
* 1 pound ground pork
* 1/4 cup tomato paste
* Coarse salt and ground pepper
* 1 cup dry white wine
* 1 can (28 ounces) crushed tomatoes in puree
* 1 cup milk
* 12 ounces spaghetti
* Finely grated Parmesan cheese, for serving

Directions

1. Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.

2. Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.

3. When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.

Serves 4.

Pasta with Goat Cheese and Roasted Asparagus

2008-12-17T22:18:00.000-07:00

This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and asparagus.

Ingredients

* 2 bunches asparagus (2 pounds total), tough ends removed
* 4 tablespoons butter, cut into small pieces
* 12 ounces cavatappi or other short pasta
* 1 small log soft goat cheese (5 ounces), crumbled
* 2 to 3 tablespoons snipped fresh chives, for garnish

Directions

1. Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Serves 4.

Cashew Chicken

2008-12-17T22:17:00.000-07:00

Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in a 350-degree oven until golden and fragrant, about ten minutes.

Note: Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, and spices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking.

Ingredients

* 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
* 1 tablespoon cornstarch
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil
* 6 cloves garlic, minced
* 8 scallions, white and green parts separated, each cut into 1-inch pieces
* 2 tablespoons rice vinegar
* 3 tablespoons hoisin sauce
* 3/4 cup raw cashews (4 ounces), toasted
* White rice, for serving (optional)

Directions

1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

3. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

4. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Serves 4.

Chicken Enchiladas with Creamy Green Sauce

2008-12-17T22:11:00.002-07:00

To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve.

Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

Ingredients

* 3 pounds bone-in, skin-on chicken breast halves
* Coarse salt and ground pepper
* 5 garlic cloves, unpeeled
* 2 jars (16 ounces each) medium green salsa
* 3/4 cup heavy cream
* 12 corn tortillas (6-inch)
* 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
* 1/2 cup fresh cilantro, chopped (optional)

Directions

1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

2. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Serves 6.

Reese’s Mini Cookies

2008-12-17T22:11:00.001-07:00

Buy Cookie dough, slice ½ inch slices then cut those slices in fourths. Put fourths in mini cup cake holders. Let cook for approx 5 minutes and then pull out of oven let cool for 1 1/2 minutes and then push unwrapped Reese’s peanut butter cups down in the center and let cool. The dough will come up around the cups.

Cheesecake

2008-12-17T22:09:00.000-07:00

Linda Lou & Chelsea Bennett

Crust
2 ½ C graham cracker crumbs
½ tsp. cinnamon (mix this into the cracker crumbs before adding butter)
¾ C melted butter
Combine and press into a buttered 9 in. pie plate, building up sides.
Filling
1 8oz. Pkg. Cream cheese, softened
½ C sugar
1 T lemon juice
½ t Vanilla extract
Dash salt
2 eggs

Beat softened cream cheese till fluffy. Gradually blend in sugar, lemon juice, vanilla, and salt. Add eggs, one at a time; beat after each. Pour filling into crust. Bake at 325 for 25-30 min, until set.

Topping
1 ½ C sour cream
3 T sugar
¾ t Vanilla

Combine all ingredients and spoon over top of hot cheesecake. Bake 10 min longer. Cool – Chill for several hours.

Blueberry Muffins

2008-12-17T22:08:00.000-07:00

2 eggs slightly beaten
1 C milk
½ C oil or melted shortening
3 C flour
1 C Sugar
4 tsp. Baking powder
1 tsp salt
2 C fresh or frozen berries

Fold berries into batter (do not over stir). Bake 20 minutes at 400*. Makes 20-24. Fill muffin tins 2/3 full.

Rice

2008-12-17T22:05:00.000-07:00

Brown rice:
Put 1 ½ C water for each cup brown rice. Let water boil, put rice in, add 1 tsp salt, cover and cook for approx 40 min.

White rice:
Put 1 C water for each cup white rice. Let water boil, put rice in, add 1 tsp salt, cover and cook for approx 22 min.

3 C chicken broth
1 ½ C uncooked white rice
3 Tbsp butter
1 small onion, chopped
¼ C pine nuts toasted
¼ C fresh lemon juice
1 T fresh dill, chopped or 1 tsp dried dill
1 T fresh mint, chopped or 1 tsp dried mint
salt and fresh ground pepper

In large saucepan, heat chicken broth and rice to boiling. Reduce heat to low and summer for 15 minutes. Remove from heat and set aside. In medium saucepan, melt butter over med. Heat. Add onion and cook 5 minutes. Add reserved cooked rice, toasted pine nuts, lemon juice, dill and mint. Season with salt and pepper to taste. Heat thoroughly and serve immediately.

Pasta Sauce

2008-12-17T22:02:00.000-07:00

2lbs ground beef or Italian sausage
1 large onion (or two small) chopped
2 green peppers chopped
1/2 carrot grated
2 table spoons chopped garlic
Big Ragu (or 5 cans of tomato sauce)
Olive oil
2 teaspoons of oregano
1 tablespoon of salt (or more if it needs it)

Brown ground beef on medium heat until brown everywhere. Remove ground beef from pan and put it in sauce pot for storage to await other ingredients. In the same pan you used for the ground beef, sauté onion, green pepper, carrot and garlic in 3 tablespoons of olive oil over medium heat (4 or 5) until onions and peppers are tender (probably 10 to 15 minutes). Pour sauce, vegetables, oregano and salt in with ground beef in big pot and stir together thoroughly. Simmer on low (1) for about an hour stirring occasionally (if you cook the sauce on too high of heat it will burn to the bottom of the pan because it is so thick. Serve or store.

Chicken Salad

2008-12-17T22:00:00.001-07:00

Linda Lou & Chelsea Bennett

2 cans of chicken
½ C mayonnaise thinned with a little bit of cream or milk
Bunch of grapes
2 celery sticks
Juice from ½ lemon
Johnny’s seasoning salt or small amount of curry
Garlic salt and pepper

Mix all ingredients - taste to see if it’s good then put in a croissant or lettuce leaf.

Green Jello Salad

2008-12-17T21:51:00.002-07:00

Linda Lou and Chelsea Bennett

2 Packages lime Jello set
2 C Whipping cream whipped
1 large can crushed pineapple, drained
1 1/2 C small marshmallows
½ C cottage cheese

Mix pineapple, cottage cheese, marshmallows, and jell-o together. Fold in whipped cream. Spread in large pan. (Sprinkle nuts if you want.)

Banana Bread

2008-12-17T21:48:00.000-07:00

2 C all-purpose flour
1 ½ t baking powder
½ t baking soda
¼ t ground cinnamon
1/8 t ground nutmeg
2 beaten eggs
1 ½ C mashed bananas (5 medium)
1 C sugar
½ C cooking oil or melted butter or margarine
¼ C chopped walnuts
1 recipe streusel-Nut topping (optional)

Grease bottom and ½ inch up the sides of one 9x5x3-inch or two 7 ½x3 ½ x 2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and ¼ t salt. Make a well in center of flour mixture; set aside.

In a medium bowl combine eggs, bananas, sugar and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy) Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle streusel nut topping over batter.

Bake in a 350* oven for 55 to 60 minutes for 9x5x3-inch pan, or 40 to 45 minutes for 7 ½ x3 ½ x2-inch pans, or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over browning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Streusel-Nut Topping: In a small bowl combine ¼ C packed brown sugar and 3 T all-pupose flour. Using a pastry blender, cut in 2 T butter until mixture resembles coarse crumbs. Stir in 1/3 C chopped walnuts.

14-Grain Bread

2008-12-17T21:45:00.000-07:00

1. Grind: 7 C wheat
2. Mix in Bosch or heavy duty mixer mix until moist then let sit for 10 min:

2 C 9-grain cereal
1 C sunflower seeds
1/3 C sesame Seeds
1/3 C amaranth
3 T Saf Yeast
4 C Wh Wht Flour
3 T kit. Specialties Dough Enhancer ½ C vital wheat Gluten
6 C cold water
1/3 C millet
1/3 C flax seed
2/3 C canola oil
2/3 C honey
2 TB Real salt

Don’t add yeast until after the 10 minute sit. Add the whole wheat flour until the mixture cleans the sides of the bowl. Knead 12 minutes on low. Turn oven on to preheat 150-170*. Form into 5 or 6 loaves in greased bread pans. Turn oven off, put loaves into warm oven shut door immediately and let rise until double in size approx 30 min. Leave bread in oven but turn on oven and Bake at 350* approx 35-40 min. temperature should be 190* at 5000* altitude.

Keri’s Salsa

2008-12-17T21:42:00.000-07:00

Cilantro, chopped tomatoes, green onions, stewed tomatoes with peppers that have been boiled for 10 minutes. Blend.

Chicken Wings

2008-12-17T21:40:00.000-07:00

Linda Lou & Chelsea Bennett

24 chicken drumsticks
½ C Honey
2 T Worcestershire sauce
1/3 C Soy sauce
1 clove garlic, minced
Juice of 2 lemons

Preheat oven to 325. Put the wings into a shallow baking dish. Mix remaining ingredients and pour over. Bake for 1 hour and serve warm.

Shredded BBQ Chicken Sandwiches

2008-12-17T21:38:00.000-07:00

1, 4 lb bag frozen, skinless chicken breasts
1, 16 oz bottle BBQ sauce (we like KC masterpiece original)
1 C water
2 dozen hamburger buns or French rolls

In the morning, place chicken breasts in crock pot, frozen. Pour BBQ sauce and water over top and cook all day on med heat. Before serving, shred chicken with tow forks to pull it apart and mix in sauce well. Spoon onto buns or rolls.

Chicken Enchiladas

2008-12-17T21:37:00.000-07:00

1 pkg. flour tortilla’s
2 cans cream of chicken soup
1 large carton sour cream
1 small can diced green chilies
½ tsp salt
3-5 oz can Swanson boned chicken

Heat soup add sour cream, chilies, chicken, and salt. Blend together lightly. Place small amount in bottom of a 13x9 pan. Layer of tortillas then soup then tortillas etc. Ending up with soup. On last layer of soup add grated cheese and green onions. Bake at 350* for 25 minutes.

Buttermints

2008-12-17T21:36:00.001-07:00

Linda Lou & Chelsea Bennett

1 C water
¼ lb. Butter
2 C Sugar

Stir until dissolved. Put lid on and cook three minutes slowly, or wash down sides or pan with a wet brush. Remove lid, wipe crystals off, cook until threads in water (263-268). Pour onto a buttered marble slab and add seven or eight drops of oil of peppermint. Stretch until cold. Cut immediately and store in tins. Let it age overnight.

Hint: Add four drops of food coloring when putting in oil of peppermint. Always cool and wash marble slab between batches. WARNING – it's hot when you are pulling it.

Brooke’s Famous Cookies

2008-12-17T21:35:00.000-07:00

Brooke Pace

1C brown sugar
½ C white sugar
1 C Crisco
2tsp vanilla
2 eggs
1 tsp baking soda
1 tsp salt
2 ¼ C flour
white choc chips and butterscotch chips or semi-sweet chips
375 degree
6-8 min (every oven is different watch it)

Pumpkin Cookies

2008-12-17T21:34:00.000-07:00

1 spice cake mix
1 (16 oz) can of pumpkin
½ or 1 bag semi-sweet chocolate chips or Cinnamon chips

Mix all together and put on cookie sheet. Bake at 350* for about 16-17 minutes. (take out before they look completely done) Somewhat of a cake kind of consistency.

Brooke’s Cheesecake

2008-12-17T21:32:00.000-07:00

1 pkg. (8oz) bordens cream cheese
1 1/3 (15oz can) bordens eagle brand sweetened condensed milk
1/3 C lemon juice
1 tsp vanilla extract
Optional: 1 Can pitted sour cherries – drain ½ C
and 2 T cornstarch

Crust:
2 T sugar
½ Cube butter
1 pkg. Graham Crackers

Mix Crust:
Mix – melt butter (low heat) add sugar and graham Crackers.
Press in pie plate
Bake 425* 8 min- way too long

Soften cream cheese to room temp. Whip until fluffy. Gradually add eagle brand continue to beat until well blended. Add lemon juice and vanilla. Blend well. Pour into crust. Chill 2-3 hours. Optional: cook cherry juice and cornstarch together for glaze and add red food coloring.