Zippy Cranberry Cheddar Spread

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups shredded sharp Cheddar cheese
• 2 tablespoons milk
• 1/4 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped dried cranberries

Directions

1. In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.

Spinach Salad with Brie Toast

Lucilla Rhees

2/3 Cup Cranberries
1/4 Cup Sugar
1/4 Cup White Wine Vinegar
1/4 Cup Orange Juice
2 tsp. Dijon Mustard
3/4 Cup Canola or Olive Oil
2 tsp. Fresh Sage
1/2 tsp. Kosher Salt
1/4 tsp. Black Pepper
16 1/4-inch slices baguette
8 oz. Brie Cheese cut into 16 wedges
10 cups Spinach
1/2 Cup Dried Cranberries
1/4 Cup Shelled Pumpkin Seeds Toasted

For Creamy Cranberry dressing in saucepan combine cranberries, sugar, and vinegar. Cook over medium heat, stirring often, 5 minutes or until cranberries soften and begin to pop. Remove from heat; cool.

Transfer cranberry mixture to blender. Blend on High until nearly smooth. Add juice and mustard; process to blend. With blender running, slowly pour in oil until slightly thickened and creamy. Transfer to bowl. Whisk in Sage, salt and pepper.

For Brie toast, preheat broiler. Place wedge of cheese on each toasted bread slice. Broil 5 or 6 inches from heat 1 to 2 minutes, until cheese is melted.

Toss spinach, dried cranberries, and seeds with 3/4 cup cranberry dressing. Serve with toast.

Turkey Sandwich with Cranberry Relish

Cranberry Relish

2 Cups Fresh Cranberry's
2 Tart Apples Cored and Peeled
1 Orange
1 Cup Sugar

Add Cranberry's, Apples, and Whole Orange into a grinder or food processor. Set on counter and add sugar, leave at room temperature till sugar dissolved and then refrigerate. I would start at 1/2 cup sugar and see how you like it and if you want it sweeter you can add more.

Sandwiches:

Bread
Turkey
Bacon
Avocado
Mayo
Dijon Mustard
Cranberry relish
(I also think sprouts would be good)

Serve, it is delish!!

Crunchy Ginger Chicken, Orange Couscous & Cranberry Sweet & Sour Sauce

Crunchy Ginger Chicken:

1 egg

1 c. panko breadcrumbs

1 T. fresh cilantro, chopped

1 tsp. fresh ginger, grated

¼ tsp. salt

⅛ tsp. ground black pepper

2 boneless chicken breasts

Preheat oven to 350 degrees.  Add egg to a bowl and beat lightly.  In another bowl add panko, cilantro, ginger, salt and pepper; mix well.  Cut chicken breasts into thin strips.  Dip each chicken strip in the egg and then the panko breading.  Place breaded chicken in a lightly greased glass pan (single layer).  Bake chicken for 30-35 minutes or until lightly browned.

Cranberry Sweet & Sour Sauce:

¼ c. fresh cranberries, finely chopped

2 T. sugar

1 c. cranberry juice

⅓ c. red wine vinegar

½ c. brown sugar

1 T. fresh lemon juice

½ T. soy sauce

1 tsp. fresh ginger, grated

2½ T. corn starch

3 T. cranberry juice

Finely chop the cranberries in a food processor or blender then add 2 T. sugar.  Set cranberry mixture in refrigerator for 6-8 hours.  Mix 1 cup cranberry juice, vinegar, brown sugar, lemon juice, soy sauce and ginger together in a small sauce pan and bring to a boil.  Mix corn starch and 3 T. cranberry juice together until smooth then add it to the boiling cranberry mixture.  Stir continuously until thickened.  Remove from heat and add fresh cranberry mixture.  

Orange Couscous:

1 c. chicken broth

⅓ c. orange juice

1 c. uncooked couscous

¼ c. chopped green onions

¼ c. sliced almonds, toasted

¼ c. craisins

Bring chicken broth and orange juice to a boil and pour into bowl with dry couscous.  Cover bowl and let it sit for 5 minutes.  Fluff with a fork add green onions, almonds and craisins.  

Serve chicken with couscous on the side and cranberry sweet & sour sauce on top of both or as a dipping sauce for the chicken. Enjoy!

Cranberry and Tangerine Fruit Tart with Creme Fraiche

Ingredients

1 recipe Candied Pecans (see below)
1 recipe Creme Fraiche (see below)
1/2 cup sugar
1/2 cup water
1 cup cranberries
1 tangerine or orange, peeled and sectioned
1 tablespoon cold water
2 teaspoons cornstarch
6 tablespoons unsalted butter, melted
6 sheets frozen phyllo dough, thawed (about 17x12-inch rectangles)

Directions

1.Prepare Candied Pecans and Creme Fraiche. Cover and store nuts at room temperature; chill Creme Fraiche.
2.For cranberry sauce, in a medium saucepan combine sugar and the 1/2 cup water. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Add the cranberries. Return to boiling; reduce heat. Boil gently, uncovered, over medium heat for 3 to 4 minutes or until the skins pop, stirring occasionally. Stir in the tangerine sections.
3.Meanwhile, in a small bowl stir together the 1 tablespoon water and the cornstarch. Stir into cranberry mixture. Cook and stir until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat; set aside to cool. Cover and chill at least 2 hours. (If desired, this sauce can be made up to 2 days ahead and refrigerated.)
4.To make pastry cups, lightly brush twelve 2-1/2-inch muffin cups with some of the melted butter; set aside. Lightly brush a sheet of phyllo with melted butter. Place another sheet of phyllo on top of it; brush with melted butter. (Cover remaining phyllo with plastic wrap or slightly damp towel to keep it from drying out.) Cut phyllo stack into twelve 4-inch squares. Place one phyllo square on top of a second square, followed by a third square, setting each at a slight angle to create a star shape. Gently press the 6-layer stack into one of the muffin cups, leaving the points sticking up or drooping slightly. Repeat process with phyllo and butter to form 12 cups total.
5.Bake in a 375 degree F. oven for 7 to 9 minutes or until golden and crisp. Cool completely on a wire rack. Carefully remove cups from pan. Store in a dry place up to several hours.
6.To assemble the tarts, spoon about 1 tablespoon of Creme Fraiche into each pastry shell. Spoon 1 tablespoon cranberry sauce on top of creme mixture. Top with Candied Pecans. Makes 12 servings.
7.To make Candied Pecans: Line a baking sheet with foil. Butter the foil; set baking sheet aside. In a small heavy skillet combine 1/2 cup coarsely chopped pecans, 1/4 cup sugar, and 1 tablespoon butter or margarine. Cook mixture over medium-high heat, shaking the skillet occasionally until sugar begins to melt. Do not stir the mixture. Reduce heat to low and continue cooking until sugar is golden brown, stirring the nut mixture occasionally. Remove skillet from the heat. Pour nut mixture onto the foil-lined and buttered baking sheet. Cool completely. Break the nut mixture into small chunks. Store the coated nuts, tightly covered, for up to 1 week. Makes 3/4 cup.
8.To make Creme Fraiche: Up to one week before serving, in a small mixing bowl stir together 1/2 cup whipping cream and 1/2 cup dairy sour cream. Cover with plastic wrap. Let the cream mixture stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and refrigerate for up to 1 week.
9.About 1 hour before serving, stir 1/4 cup sifted powdered sugar and 1 teaspoon finely shredded tangerine or orange peel into the cream mixture. (Try serving this mixture over cut-up fresh fruit for a quick dessert.) Makes 1 cup.

Make-Ahead Tip: Up to 1 week ahead, prepare the Creme Fraiche and Candied Pecans. Store as directed. Up to 2 days ahead, prepare the cranberry sauce; cover and chill. Up to 12 hours ahead, make and bake phyllo cups; cover and store at room temperature

Perfect Pumpkin Pancakes with Coconut Syrup

Pumpkin Pancakes:
2 c. flour

3 T. brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground allspice

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. salt

1 can evaporated milk (12 oz.)

1 c. pumpkin puree

1 egg

1 tsp. vanilla

2 T. oil

2 T. vinegar

6 oz. butterscotch chips


Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, cloves and salt. In a separate bowl, mix together milk, pumpkin, egg, vanilla, oil and vinegar. Blend until smooth. Stir pumpkin mixture into the dry ingredients and stir just enough to combine. Stir in butterscotch chips. Pour or scoop batter onto hot griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot with Creamy Coconut Syrup on top!

Creamy Coconut Syrup:

1 (13.5 oz.) can coconut milk

2 T. cornstarch

2 c. light corn syrup

½ c. white sugar

½ c. shredded sweetened coconut


Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat and allow to cool completely before serving.

Pumpin Curry

Ingredients

• 2 skinless, boneless chicken breast halves - cut into small chunks
• 1 teaspoon poultry seasoning
• 1 tablespoon olive oil
• 1 (2 pound) sugar pumpkin -- peeled, seeded and cubed
• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (1 inch) piece fresh ginger root, finely chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 pinch ground turmeric
• 1 teaspoon red pepper flakes
• 1/2 cup canned coconut milk
• 1 1/2 cups chicken broth
• salt to taste

Directions

1. Season the chicken pieces with poultry seasoning and set aside. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.


2. Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice or noodles.

Pumpkin Cheesecake

Ingredients:

For the gingersnap crust:

1/4 lb. gingersnaps (about 20 small cookies)
1/3 cup pecan halves
1/4 cup firmly packed light brown sugar
4 Tbs. (1/2 stick) unsalted butter, melted

For the filling:

3/4 cup firmly packed light brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 lb. cream cheese, at room temperature
3 eggs
1 cup pumpkin puree

For the topping:

1/2 cup pecan halves
1 Tbs. unsalted butter
2 Tbs. granulated sugar

Directions:

Preheat an oven to 350°F. Lightly butter a 9-inch springform pan. To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.

To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top. Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.

To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.

Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter. Serves 10 to 12.

Pumpkin Creme Brulee

Ingredients

1 15-ounce can pure pumpkin
1/2 cup sugar
1/2 cup (packed) golden brown sugar
5 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups heavy whipping cream
8 tablespoons raw sugar or golden brown sugar

Preparation

Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.

Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.

Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD Can be made 1 hour ahead. Keep chilled.

MORE INFO

This recipe can also be made using 3-inch-diameter ramekins with 1 1/4-inch-high sides. Bake for about 50 minutes.

Pumpkin Lasagna

* 1 medium onion, chopped
* 4 to 6 garlic cloves, chopped
* 1 tablespoon olive oil
* 1 pound spicy Italian sausage, casing removed
* 1 large zucchini, cubed
* 1 (28 ounce) can tomato sauce
* 1 cup red wine
* Kosher salt, freshly ground black pepper and spices, to taste
* 1 pound ricotta cheese
* 1 cup shredded mozzarella cheese
* 1 cup shredded romano cheese
* 2 eggs
* 1 1/2 cups pumpkin puree
* 1 pound cooked lasagna noodles

Directions

In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini and cook for 5 more minutes. Set aside.

In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. If desired, add more spices to your liking. (I usually add dry oregano, basil, and parsley). Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.

In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices to the filling. (You can add a pinch of cinnamon and it gave it a different flavor.)

Preheat oven to 350 degrees F.

Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.

Cocoflan

Ingredients

* 12-cup capacity Bundt pan
* Softened butter, to coat pan
* 1/4 cup cajeta or caramel sauce
*

For the cake:

* 10 tablespoons butter, room temperature
* 1 cup sugar
* 1 egg, room temperature
* 1 3/4 cups all-purpose flour
* 3/4 teaspoon baking powder
* 3/4 teaspoon baking soda
* 1/3 cup cocoa powder
* 1 1/4 cups buttermilk
*

For the flan:

* 1 (12-ounce) can evaporated milk
* 1 (14-ounce) can sweetened condensed milk
* 4 ounces cream cheese, room temperature
* 3 eggs
* 1 tablespoon vanilla extract
*

For garnish:

* 1/4 cup cajeta or caramel sauce
* 1/4 cup chopped pecans

Directions

Put an oven rack in the middle of the oven and preheat to 350 degrees F.

Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.

Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.

Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.

Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce

I found this recipe on the food network, it is courtesy of Marcela Valladolid. This is a link to a video of her making the Cocoflan, http://www.foodnetwork.com/marcelas-chocoflan/video/index.html.

Peach Cobbler

Ingredients

• 9 fresh peaches
• 2 tablespoons fresh lemon juice
• 1/2 cup white sugar
• 1 1/3 cups all-purpose flour
• 3 tablespoons white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup butter, chilled
• 2/3 cup buttermilk
• 2 teaspoons white sugar
• 1/4 teaspoon freshly grated nutmeg

Directions

1. Preheat oven to 400 degrees F ( 205 degrees C).
2. Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
3. Bake 15 minutes, or until the peaches are hot and bubbly
4. Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
5. Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

Boneless Buffalo Chicken

Serves 4-6

4 Boneless, Skinless Chicken Breasts

(Cut into 1 1/2 inch cubes)

1/2 cup Buttermilk

1 tsp Salt

3/4 cup Frank's Hot Sauce(however hot you like)

1/4 cup Water

1/4 tsp Sugar

1 Tbl Butter

1 1/2 cup Cornstarch

4 Large Egg Whites

1/2 cup Flour

1/2 tsp Baking Soda

4 cup Vegetable Oil

Blue Cheese Dressing

3/4 cup crumbled Stilton Blue Cheese

3/4 cup Mayonnaise

6 Tbl Sour Cream

1 1/2 Tbl Apple Cider Vinegar

1/4 tsp Pepper

1/8 tsp Garlic Powder

Combine the chicken, buttermilk and salt in large Ziploc and refrigerate 30 min to 2 hours. Combine hot sauce, water, sugar, butter, and 2 tsp of the cornstarch in a saucepan. Whisk over medium heat until thickened, about 5 min.

Whisk the egg whites in a shallow dish until foamy. Stir the flour, baking soda, remaining cornstarch, and 6 Tbl of the hot sauce mixture in a shallow dish until the mixture resembles a course meal. Remove the chicken from the marinade and pat dry with paper towels. Coat half of the chicken with the egg whites, then dredge in the cornstarch mixture. Transfer the chicken to a plate and repeat with the remaining chicken.

Heat the oil in a Dutch oven(I used a Wok on my stove) over medium high heat until the oil registers 350 degrees. Fry the chicken until golden brown, about 4 min, turning each piece halfway through cooking. Transfer the chicken to a paper towel lined plate.

Warm the remaining hot sauce over medium-low heat until simmering. Combine the chicken and hot sauce mixture in a large bowl and toss to coat.

Combine all the ingredients for the dressing in a food processor and process till smooth, scraping down the sides if necessary. Serve.

Roasted Black Bean and Corn Salsa

2 Anaheim peppers
2 jalapeno peppers
2 Serrano peppers
3 cloves garlic
2 T kosher salt
6 Large tomatoes
1 can corn
1 can black beans
1-2 avocados
1 lime

De-seed peppers and roast on a grill or in large sauce pan until 50% brown/black. For spicier salsa, leave seeds in 1 or both jalapeno peppers. Garlic cloves should also be cooked with peppers. In a food processor mix peppers, garlic, and salt until finely chopped. Set 1 tomato aside. De-seed and cook remaining '[tomatoes until skin begins to peel. Chop tomatoes in food processor long enough for them to still be chunky. Add tomatoes to pepper mixture. Add salt to taste. Mix in 1 can of black beans and 1 can of corn. Dice avocado and squeeze lime juice over the top to keep them a bright green color. Dice the uncooked tomato and add to salsa. Gently stir avocado into salsa. If more spice is desired, an additional uncooked jalapeno can be chopped and added.

Tomato and Mozzerlla Tart with Prosciutto

Serves 6 to 8.

Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes.

Ingredients
unbleached all-purpose flour for work surface
1 box frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refigerator overnight
1 large egg , beaten
2 ounces grated Parmesan cheese (about 1 cup)
1 pound plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices
table salt
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
2 tablespoons extra-virgin olive oil
Ground black pepper
8 ounces whole-milk mozzarella cheese , shredded (2 cups)
2 ounces prosciutto , thinly sliced
2 tablespoons chopped fresh basil

Instructions
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following the steps* below, form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees.

2. While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.


3. Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Arrange prosciutto in single layer on top of mozzarella. Shingle tomato slices widthwise on top of prosciutto (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

*Steps for Puff Pastry
1. Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.

2. With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.

3. With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.

4. Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.

5. Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.

6. With pizza wheel or knife, trim excess dough from corners.

Shrimp Ceviche

1 pound cooked and peeled shrimp, but into 1/2 inch pieces or smaller
1 1/2 cup fresh lime juice
1 medium white onion, chopped into 1/4-inch pieces
1 pound ripe tomatoes, chopped into 1/4-inch pieces
1-2 jalapenos or 2-3 serranos, stemmed, seeded and finely chopped
1/3 cup chopped cilantro
1/3 cup chopped pitted green manzanillo olives
1 tablespoon olive oil (optional)
Salt
1/2 tsp sugar
1 large or 2 small ripe avocados, peeled pitted and diced
Tostadas or tortilla chips

Put chopped shrimp into a bowl with the lime juice and marinate for about 4 hours. Then drain off the lime juice. (You can make this with fish and cook it in the lime juice).

In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the shrimp, then taste and season with salt, usually about 2/4 teaspoon, and the sugar. Cover and refrigerate if not serving immediately.

Serve with tostadas and tortilla chips.

Frittata Bites

Ingredients
Nonstick vegetable oil spray
1 12-ounce bunch Swiss chard, stems and center ribs removed
1 tablespoon olive oil
1 cup chopped onion
8 ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces
8 large eggs
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup diced tomato
1 cup crumbled feta cheese (about 41/2 ounces)
Fresh Italian parsley leaves

Preparation

Preheat oven to 325°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.

Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.

Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard, tomato's and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.

Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.

Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.

Cinnamon Dusted Churro's

Ingredients
2 large eggs plus 1 large egg yolk
6 tablespoons plus 1 cup sugar
2 1/2 tablespoons orange juice
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
2 3/4 teaspoons ground cinnamon, divided
1 1/2 cups self-rising flour
Vegetable oil (for deep-frying)

Preparation

Whisk eggs, egg yolk, 6 tablespoons sugar, orange juice, orange peel, vanilla, and 1/2 teaspoon cinnamon in large bowl. Let stand 5 minutes, then stir in flour. Mix 1 cup sugar and 2 1/4 teaspoons cinnamon in medium bowl.

Pour enough oil into heavy large saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of pan and heat oil to 355°F to 360°F over medium-high heat. Spoon batter into pastry bag fitted with 3/8-inch (medium) star tip. Working in batches, pipe several 3- to 4-inch-long ribbons of batter into hot oil. Fry until golden brown, turning occasionally and adjusting heat to maintain temperature, 1 1/2 to 2 minutes. Transfer to paper towels to drain.

Working in batches, add warm churros to bowl of cinnamon sugar and toss to coat.

Fragrant Indian Butter Chicken

2 T. Butter
1 Cup chopped onion
2 t. minced garlic
1 T. grated fresh ginger root
1 t. chili powder
1/2 t. ground turmeric
1/4 t. ground cinnamon
1 Can (14 oz) diced tomatoes, un-drained
2 T. tomato pasted
1 T. brown sugar
1/2 t. salt
1/4 t. freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and cut into chunks or several breast of chicken cooked.
1/3 C. half-and-half
1/4 C. Sour cream(I have substituted plain yogurt instead of the sour cream, it was equally as good, if not better than the sour cream, I just forgot that I did that until now. I made it with sour cream last night)
1 T. minced fresh cilantro
Cooked Rice (optional)

1. In a large skillet, melt butter over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 min. Add ginger root, chili powder, turmeric and cinnamon; cook and stir 1 min. Stir in tomatoes, tomato paste, brown sugar, salt and pepper.

2 Reduce heat; cover and simmer for 10 min; stirring occasionally. In another bowl mix half-and-half and sour cream and some of the hot tomato mixture. Slowly add it to the rest of the tomato mixture. Add the chicken; simmer uncovered for 5 more min. Remove from the heat and stir in cilantro. Serve over rice if desired.

yield: 4-6 servings

Island Pork Salad

The pork is the same as Amy Engar's. Here is the recipe for the salad.

Salad Dressing:
3 T Lime Juice
1 T OJ
1 tsp Curry powder toasted
1/2 tsp salt
1/4 tsp pepper
1/2 cup Olive Oil

Romaine Lettuce
Napa Cabbage
Blackberries
Mango
Strawberries
Kiwi
Blueberries
Really whatever colors look and taste good!!

Island Pork Tenderloin

For Pork:
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground cinnamon
2 pork tenderloins
2 tablespoons olive oil
meat thermometer

For Glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

Prepare pork: Put a rack in the middle of oven and preheat oven at 350 F. Stir together salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderate heat until just beginning to smoke. Brown pork, turning occasionally, about 4 minutes total. Remove from heat; leave pork in skillet.

Make the glaze and roast the pork: Stir together brown sugar, garlic, and Tabasco in a small bowl. Pat the mixture onto tops of tenderloins. Roast until thermometer inserted diagonally in center of each tenderloin registers 150-155 F, about 20 minutes. Let pork stand covered for ten minutes. (The recipe actually says to roast until 140 F and then cover 10 minutes until it raises 10-15 degrees, but somehow that never works for me and I don't want to make anyone sick, but maybe it will work for you).

Cut pork at a 45-degree angle into 1/2-inch-thick slices and arrange on platter. Pour any juices from skillet over pork.

Nectarine Muffin

1½ c. flour

¾ c. white sugar

½ tsp. salt

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. vanilla

⅓ c. oil

1 egg

2 large very ripe nectarine, pitted and diced

¼ to ⅓ c. milk or buttermilk

1 T. brown sugar

Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper muffin liners.  In a large bowl, combine flour, sugar, salt, baking powder and cinnamon.  Mix well.  Add vanilla, oil, and egg; mix until ingredients are just moistened then fold in the diced nectarines (if desired, nectarines can be made into a chunky puree). Finally, stir in milk (depending on the juiciness of the nectarines, amount of milk may need to be adjusted to give a good batter consistency).  Do not over mix.  Fill each muffin cup with muffin batter. Sprinkle a little brown sugar on the top of each uncooked muffin.  Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.  May also be served with Cinnamon Cream (1 c. whipped cream, 1 T. sugar, ½ tsp. vanilla, ½ tsp. cinnamon.)  Shauna Sabey

Dreemskerry Scones

2 c. flour

2 T. sugar

1 pinch salt

1 T. baking powder

½ C. margarine, shortening or butter

2 eggs

½ C. buttermilk or part cream

½ C. cranberries, blueberries or candied ginger and lemon rind (opt.)  

Preheat oven to 425 degrees.  Cut in the shortening into the dry ingredients just the way you would do to make piecrust…(use a pastry cutter or your fingers.)  Beat the eggs then add milk.  Stir wet ingredients into the dry ingredients with a good dose of love and humor.  (Additional flour may be added if dough is too sticky.)  Pat out onto a well-floured board and form a square about 1½ inches thick.  Cut into scone sized squares and place on a greased and floured cookie sheet or a cookie sheet lined with parchment paper.  Blow a kiss into the oven for absent loved ones.  Think nice thoughts for 12 minutes and then you’re ready to enjoy!  If you want to make the scones a little more fancy, you can use cookie cutters to cut them out before baking (i.e. hearts or stars).  Serve with Lemon Curd and Devonshire Cream.

Lemon Curd

4 eggs

2 C. sugar

⅛ tsp. salt

¼ C. butter

½ C. fresh lemon juice 

2 T. grated lemon zest

Beat together eggs, sugar and salt.  Stir in butter, lemon juice and lemon zest.  Cook in double boiler until thick, about 30 minutes, stirring frequently.  Cool to room temperature; store in refrigerator.  Curd is thicker when cold.  Makes about 1½ cups.  

Devonshire Cream

½ C. heavy whipping cream (or 8 oz. softened cream cheese)

¼ C. powdered sugar

¼ C. sour cream

Using a chilled bowl, beat the ½ cup heavy whipping cream until medium-stiff peaks form.  Add the sugar in the last few minutes of beating.  (If using cream cheese, just mix in sugar.)  Fold in sour cream and blend.  Makes 1½ cups.  This is a lovely substitute for English clotted cream.   -Shauna Sabey-

Pesto Panini

French bread
butter
pesto
tomato
fresh mozzerella

Heat a large skillet or panini press. Slice french bread and butter each piece on one side. Spread pesto on other side (inside) and add one layer of tomato slices and mozzerella slices, top with another bread slice with pesto. Grill like a grilled cheese. I don’t have a panini press so I just use a flat plate or pan to smash the sandwich while cooking.


Pesto
makes 2 cups

2 c. fresh basil leaves
3 Tbsp pine nuts
2 cloves garlic
1/2 c. Parmesan cheese, grated
1/4 c. Romano cheese, grated
2/3 c olive oil

Put all ingredients into food processor and blend till smooth, or consistency you like. Freeze or refrigerate until ready to use. Good on pasta, fresh tomatoes, accompanying chicken, and with bread. Best served at room temp, heating to much can make it bitter. You can freeze it for the winter in small jars or in ice cub form and then transfer to freezer bag.

Caprese Salad

Fresh Mozzarella
Tomato's whatever color you like

Slice and top with Olive oil, salt and pepper; then top with a basil leaf. Sometimes I add a little balsamic vinegar.

Super fast super good!!

Potato night- Best potatoes ever!

I think after I post this one I am caught up. Thanks Cami for the reminder.

Best Potatoes ever!(That really is what the recipe is called)

Ingredients

• 4 large potatoes, peeled and cubed
• 1 1/2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 2 green chile peppers, chopped
• 1 (1 inch) piece fresh ginger root, finely chopped
• 1 teaspoon chili powder
• 1 teaspoon coriander, ground
• 1 teaspoon amchoor (dried mango powder)
• 1/2 teaspoon salt
• 1 bunch fresh cilantro, chopped

* I used fresh lemon juice instead of the amchoor. I read somewhere that you could do that.

Directions

1. Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
2. Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.

Coconut night- Chicken Satay

Chicken Satay

Ingredients

• 1/2 cup coconut milk
• 1 clove garlic, minced
• 1 teaspoon curry powder
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips
• 1 cup coconut milk
• 1 tablespoon curry powder
• 1/2 cup creamy peanut butter
• 3/4 cup chicken stock
• 1/4 cup brown sugar
• 2 tablespoons lime or lemon juice
• 1 teaspoon soy sauce
• Salt to taste
• 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Directions

1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3. Preheat a grill for medium-high heat.
4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

*I didn't put these on skewers, and I didn't grill them either. I broiled them in the oven.

Basil Butter bread things, I can't remember what I called them on basil night.

Basil Butter

Ingredients

• 4 cloves garlic
• 15 leaves fresh basil
• 1/2 teaspoon freshly ground black pepper
• 1 cup butter

Directions

1. Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.

* The bread was Pattie Wrights round peasant bread dough, here is that recipe.

1 Pkg. yeast
2 C. warm water
1 T. Sugar
2 t. salt
4 C. flour
cornmeal
butter melted

Place yeast, water, sugar and salt in a warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Spray a cooking sheet with a non-stick spray and sprinkle with corn meal. Flour hands, remove dough from the bowl and place in 2 rounds on cookie sheet. Let rise and additional hour. Brush tops with melted butter and bake at 425 for 10 min. Reduce oven temp. to 375 and cook an additional 15 min. Remove from oven and brush again with butter.
*I did change this slightly, I made the dough in my mixer and I added a bit more flour so I could shape it into loaves, like french bread. Every thing else I did the same.
* The individual pieces of bread I spread the butter on and but a bit of sliced basil and some parmesan cheese, and toasted in the oven.

Turkey Burgers

1 pound ground turkey
1 egg (I think?)
2 tbls basil pesto
1 tsp minced garlic
1/4 cup onion (I used red onion)
1/2 cup crumbled feta (I used Athenos basil and tomato feta)
1.5 tsp seasoned salt
1/2 cup of crumbled bread

Mix ingredients together until blended. Shape into patties. (I refridgerated the patties for 2 hours and it seemed like they stuck to the grill less than the ones I grilled immediately). Sprinkle seasoned salt on each side and grill until done.

Blackberry Basil Tart

Ingredients
Serves 6
2 cups sour cream
3/4 cup plus 3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
Cornmeal Shortbread Dough
2 cups blackberries (about 1 pint)
1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
1/4 teaspoon ground cinnamon
Directions
1.Stir together sour cream and 3/4 cup sugar. Scrape in vanilla bean seeds; stir to combine. Discard pod. Refrigerate filling, covered, until firm, about 3 hours or up to 2 days, before using.
2.Preheat oven to 375 degrees. Press dough into a 13 3/4-by-4 1/4-by-1-inch oblong tart pan with a removable bottom. Trim edges of dough flush with pan. Refrigerate until firm, about 30 minutes. Bake until golden and crisp, about 18 minutes. Let cool completely on a wire rack.
3.Stir together blackberries, remaining 3 tablespoons sugar, 1 tablespoon water, basil, and cinnamon in a small saucepan over medium heat. Cook, stirring gently, until berries have softened and released their juices and mixture is warmed through, about 2 minutes.
4.Spoon sour cream filling into tart shell. Top with the berry mixture. Garnish with basil sprigs.

Cornmeal Shortbread Dough
Ingredients
Makes enough for 1 tart
1 1/4 cups all-purpose flour
3 tablespoons fine yellow cornmeal
1/4 teaspoon salt
1 large egg yolk
1 1/2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
6 tablespoons unsalted butter, softened
3 tablespoons sugar
1 tablespoon finely grated orange zest
Directions
1.Whisk together flour, cornmeal, and salt in a large bowl; set aside. Whisk together yolk, cream, and vanilla in a small bowl; set aside.
2.Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolk mixture and orange zest until combined. Mix in flour mixture until just combined. Shape dough into a disk; wrap in plastic. Refrigerate until cold, about 30 minutes or up to 1 day, before using.

Cinnamon Rolls

Dough:
1/2 Tablespoon Yeast
1/2 Cup Warm Water
1/2 tsp. Sugar
4 Eggs
1 Tablespoon Salt
1 Cup Instant Potato Flakes(I use the pearls)
1/2 Cup Dry Milk
2 3/4 Cups Warm Water
3/4 Cup Sugar
2/3 Cup Oil
8 Cups Flour

Filling:
3/4 Cup Butter
1/2 Cup Sugar
Cinnamon to taste

Frosting:
4-5 Cups Powdered Sugar
1/2 tsp. Vanilla
Milk to desired consistency

Mix Yeast, Warm Water and Sugar in small bowl and set aside for 10 min.

Mix Eggs, Salt, Potato Flakes Dry milk, Warm Water, 3/4 C. Sugar and Oil in large mixer. Sometimes I don't have dry milk so I substitute the Dry milk and the Warm Water with 1 Cup Scalded Milk and 1 3/4 cups warm water.

After this is mixed add the Yeast mixture and the Flour. Knead for 10 minutes and let rise 1-2 hours till doubled in size. Roll out half of the dough till about 1/2 inch thick. Spread with filling, roll up and cut with a thread. I start cutting in the middle so I know how many I need from each side to get 16 rolls. Place rolls on a greased jelly roll pan.

Cook at 375 for 12-15 min. I wait till the tops are a little brown. Take out and frost!! They are the best right out of the oven, in my house the center ones get eaten first. You should get 32 Cinnamon Rolls.

Coconut Dream Cake

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package flaked coconut

Directions

1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Since I wanted to present this on a cake stand instead of a cake pan, I knew the whipped cream would just slide off. So (surprise, surprise) I added about 6 oz of cream cheese and 3/4 cup powdered sugar to whipped cream to make it stiffer.

Pina Colada

½ gallon vanilla ice cream, softened

1 (13.5 oz.) can coconut milk

1 (46 fluid oz.) can pineapple juice

1 (20 oz.) can crushed pineapple

1 (2 liter) bottle lemon-lime flavored carbonated beverage

In a large container, combine ice cream, coconut milk, and pineapple juice.  Use a blender or food processor to liquify the crushed pineapple and add it to the mixture.  Mix well and freeze.  Remove from freezer about 30-45 minutes before party.  Place in punch bowl and break it up as much as possible.  Add the lemon lime carbonated drink and stir.

Ginger-Lime-Coconut Chicken with Coconut Rice

Coconut Rice:

1¾ c. coconut milk (13.5 oz. can)

½ tsp. white sugar

½ tsp. salt

1 cup jasmine rice

¼ c. sweetened flaked coconut (optional)

Ginger-Lime-Coconut Chicken:

1½ lbs. skinless, boneless chicken breasts, cubed

2 limes, zested and juiced

2 T. grated fresh ginger root

1 T. olive oil or sesame oil 

1 T. honey

¼ c. sweetened flaked coconut

2-3 T. cilantro

Coconut Rice:  In a medium saucepan, combine the coconut milk, sugar and salt over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed.  (Rice might need to be stirred once or twice during cooking process or it will burn on the bottom.) Remove from the heat and fluff rice with a fork and stir in flaked coconut; cover, and keep warm.  

Ginger-Lime-Coconut Chicken:  In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let mixture marinate for 20-30 minutes in refrigerator.  In a large skillet or wok, heat the oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is cooked and lime juice has reduced. Drizzle honey onto the chicken and continue to stir-fry for another minute.  Remove from the heat and stir in the coconut.  Sprinkle cilantro over rice and chicken.  Serve chicken with the coconut rice on the side.

Shauna

Baked Caramel Popcorn

Amber's popcorn, I moved it to this blog for those who want to make this popcorn on a regular basis(I do)!!!

This has been a long time family favorite. Just be careful...once you start munching on it, there's no stopping!

Ingredients:

6 quarts popped popcorn
1 c butter
2 c firmly packed brown sugar
1/2 c corn syrup, light or dark
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla (add coconut flakes if you choose...I don't normally, but I did for coconut night... :) )

Preparation:

Preheat oven to 250. Oil or spray a large roasting pan (or 2 cookie sheets) with vegetable coking spray. Pour popcorn into the pan. in a heavy pan, slowly melt butter; stir in the brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes (I stir it a bit just cause I can't help myself). Remove from heat and stir in the banking soda and vanilla. (add coconut here if desired) Gradually pour the syrup over popcorn, stirring to blend well. Bake for 1 hour, stirring every 10 minutes (or every 20 to 30 if you're lazy like me). Remove from oven; let cool completely and break apart. Now DEVOUR!

Curried Coconut Chicken

This was the same for Amy Engar's too, I just added rice to mine!

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes (I used real tomato's)
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Directions
1-Season chicken pieces with salt and pepper.
2-Heat oil and curry powder in a large skillet over medium-high heat for 5 minutes. Stir in onions and garlic, and cook 10 minute more or until onions are transparent. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3-Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Chicken Satay with Peanut Dipping Sauce

Ingredients
Makes 20 to 24 pieces
4 skinless boneless chicken breast halves or 1 pork tenderloin (about 1 pound)
1 teaspoon coarse salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 3/4 cups (14-ounce can) light unsweetened coconut milk
Vegetable oil cooking spray

Directions
1.If using chicken, cut each piece lengthwise into 1/2-inch-wide strips; you should get about 5 strips per half. Place strips between two sheets of plastic wrap, and pound lightly to an even thickness of about 1/4 inch. If using pork, cut crosswise into 1/4-inch-thick slices. You should get about 24 slices; set aside.
2.In a 9-by-13-inch baking dish, combine salt, turmeric, coriander, and cayenne pepper; whisk to combine. Whisk in coconut milk. Add meat, turning to coat. Cover with plastic wrap, and let marinate, refrigerated, for at least 2 hours and up to overnight.
3.Soak skewers in hot water to cover for 30 minutes. Preheat grill pan over medium-high heat.
4.Meanwhile, remove marinated meat from refrigerator, and thread onto skewers, letting excess marinade drip off. Spray grill pan with cooking spray. Working in batches, grill until cooked through, 1 to 3 minutes per side. Transfer to a serving platter. Serve hot with sauce.

Peanut Dipping Sauce

Ingredients
Makes about 1 cup
2 tablespoons peanut oil
1 small onion, finely chopped (about 1/2 cup)
2 garlic cloves, minced
1 to 2 teaspoons chile paste
1/2 teaspoon curry powder
1/4 cup smooth peanut butter
1/4 cup unsweetened coconut milk
2 tablespoons packed dark-brown sugar
2 teaspoons unseasoned rice vinegar
2 teaspoons coarse salt
1/4 cup coarsely chopped roasted unsalted peanuts
Directions
1.In a medium skillet, heat oil over medium heat. Add onion and garlic, and cook until translucent, 3 to 5 minutes. Transfer to a blender. To the same skillet, add the chile paste and curry powder. Cook, stirring until fragrant, about 1 minute. Add to blender. Add the peanut butter, coconut milk, sugar, vinegar, salt, 2 tablespoons warm water, and 2 tablespoons of peanuts. Blend until smooth.
2.Transfer to a bowl, and let stand until room temperature. Before serving sprinkle with remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container (press plastic wrap directly on top of the sauce to prevent a skin from forming.) Let sauce return room temperature for 1 hour before serving.

Chicken cutlets with mint herb sauce

Chicken cutlets with mint herb sauce

1/4 C. all purpose flour
8 thin chicken cutlets ( 1 1/2 pounds total)
Coarse salt and ground pepper
2 T. Olive oil
3/4 C. sparkling cider
2 T. cold butter, cut into pieces
3 T. finely chopped fresh mint

1. Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 T. oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 min. per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.

2. Add sparkling cider and accumulated juices from chicken to skillet and boil until liquid had reduced by half, about 4 min. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

Spinach Orzo Salad with Minted Chicken

Minted Chicken

1 cup cilantro
1/2 cup fresh mint leaves
1 Tablespoon ginger
2 cloves of garlic
1 Tablespoon lemon juice
1 Tablespoon green chile
1 teaspoon (or less) salt
1 pound or more of boneless, skinless chicken breast - cut into chunks

1. In a small processor, puree the cilantro, mint leaves, ginger, garlic, lemon juice, green chile, and salt. Place the chicken in the bowl, and rub with the mixture. cover, and refridgerate 2 to 3 hours.
2. Skewer the chicken and grill!

Spinanch Orzo Salad

1/2 cup uncooked orzo pasta
1 teaspoon or more olive oil
2 cups fresh spinach leaves, chopped
1 tomato, seeded and chopped
juice from 1/2 a lemon
1/8 cup chopped fresh mint leaves
1/8 cup chopped fresh parsley
2 green onion tops, chopped
1/2 cup crumbled feta cheese

1. Bring a pot of lightly salted water to a boil. Add orzo pasta, cook for 6 minutes, or until al dente. Drain.
2. In a large bowl, mix the spinach, tomatoes, lemon juice, mint, parsley, green onions, and olive oil. Toss with the orzo and feta cheese to serve.

strawberry swirl cheesecake ice cream

Strawberry Swirl Cheesecake Ice Cream
•1 cup sugar
•4 ounces softened cream cheese
•1 large egg
•1/2 tsp. vanilla extract
•3/4 cup half-and-half
•1 tsp. fresh orange zest , grated
•1 1/2 cup strawberries
•1/4 cup brown sugar
•1/4 strawberry jam or jelly
Directions:

Beat sugar and cream cheese together until smooth and creamy. Beat in egg and vanilla; set aside. Quarter some strawberries and mash the others. Combine strawberries and brown sugar in small bowl; set aside. Bring half-and-half to a boil in heavy, medium saucepan. Slowly beat the hot cream into the cheese mixture.

Pour all back into pan; place over low heat. Stir constantly with whisk or wooden spoon until custard thickens slightly. Be careful not to boil or the mixture will scramble. Remove from heat; pour though strainer into large, clean bowl. Allow custard to cool slightly, then stir in orange zest and cream. Cover and refrigerate overnight or until cold. Stir chilled custard; freeze in 1 or 2 batches in ice cream machine according to manufacturer's instructions. Add strawberries when ice cream is semifrozen and allow machine to mix in, then stir in the jam or jelly and do not overstir. When finished, ice cream will be soft but ready to eat. For firmer ice cream, transfer to freezer-safe container and freeze at least 2 hours.

Berry Berry Smoothie

1 pkg. silken tofu
1 pkg. frozen berry mix
1 tbsp. sugar
2 c. ice cubes
water to fill blender/smoothie maker

Thaw and drain berries for a few hours before mixing. Place all ingredients in a blender/smoothie maker and fill almost to the top with water. Pulse a few times and then blend for a minute or so. This recipe is great for those counting calories or who are lactose intolerant.

Roasted Chicken

Roasted Whole Chicken

Chicken
Salt
Pepper
Paprika
Rosemary
Apple
Onion
Sage

Soak frozen or fresh chicken in a bowl of water and a cup of salt overnight or all day. Just before cooking rinse the chicken and pat dry. Stuff the chicken with as much rosemary, apple and onion that fits. I had added sage since I ran out of rosemary, but I think rosemary is better. Sprinkle the outside with salt, pepper and paprika. Tie the wings and legs together. Preheat your oven as high as it will go and sear the chicken for 5 or 10 minutes to lock the juices in. Then reduce the temerature to 350 and bake until it's done. Some people will cover the breast or wings with aluminum foil if it's getting to dark before the chicken is done but I don't.

Salted Carmel Cupcakes

It takes me a few days but here you go....

Vanilla Cupcake

2 C. cake flour
1 t. baking powder
2 t. kosher salt
12 T. unsalted butter, at room temp.
1 1/2 C. granulated sugar
1 T. vanilla
2 large egg whites, at room temp.
2 large eggs, at room temp.
3/4 C. whole milk, at room temp.

1. Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
2. Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
3. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until mixture is airy, about 3 minutes.
4. Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add egg whites one at a time, beating well after each addition. Then add eggs one at a time, beating well after each addition.
5. Add milk (and vanilla extract, if you’re using it in place of seeds), and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce speed to low, add flour mixture, and mix until just combined, about 15 seconds.
6. Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove cupcakes from the pans and let cool completely before frosting.

Salted Carmel frosting

INGREDIENTS

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 1 teaspoon kosher salt
• 1 cup powdered sugar

INSTRUCTIONS

1. Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
2. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
3. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
4. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.