Peppermint Cream Bites

Ingredients:

1-1/2 cups crushed Oreos (about 15 cookies)

3 tablespoons butter, melted

2 cups powdered sugar

2 tablespoons butter, softened

2 tablespoons milk

1 teaspoon peppermint extract

6 ounces bittersweet chocolate baking bar, chopped

2 teaspoons shortening

Directions:

1. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over the pan edges; set aside.

2. In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake in the preheated oven for 8 minutes. Cool slightly in pan on a wire rack.

3. Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste. Spread peppermint mixture evenly over the prepared crust. Put in freezer for 45 minutes.

4. In a medium microwave-safe bowl, combine chopped chocolate and shortening. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring once. Let chocolate cool 15 minutes. Pour chocolate over mint layer and spread evenly. Using the edges of the foil, lift the uncut bars out of the pan. Use a 1-1/2-inch round cookie cutter to cut mixture into rounds,* or cut mixture into squares. Makes 30 round bites.

* To help push the cookie cutter through the mixture, press the top of the cookie cutter with the bottom of a measuring cup.

To Store: Place peppermint bites in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.  Great served frozen!

Pillow Cookies*

Ingredients;

1 package brownie mix


1 cup butter, room temperature

1 1/2 cups packed light brown sugar

2 large eggs, plus 1 egg yolk

1 tablespoon vanilla

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

12 oz. bag miniature semi-sweet chocolate chips

Directions:

Make brownies according to package and let cool. Cut about twenty 1/2 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

For the chocolate chip cookie dough, beat butter with a mixer until creamy.

Add brown sugar and beat until smooth.

Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/4 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1/2 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare twelve cookies at a time using a large baking sheet and bake at 350 degrees for about 12-15 minutes or until done. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

*Courtesy of http://www.bakerella.com/pillow-cookies/

Roast Beef Stroganoff*

Ingredients:

1-2 lbs. roast beef (previously cooked - great for leftovers)

1 large onion, sliced

2 cups white wine

2 lbs. sliced mushrooms

4 cloves of garlic, minced

2 TBSP butter

2 TBSP flour

2-3 c. beef stock

1 c. softened cream cheese

2/3 c. sour cream

2 tsp. mustard

2 TBSP Worcestershire sauce

1 tsp. dill

salt and pepper to taste

egg noodles

Directions:

Warm/brown roast beef in a few tablespoons of olive oil.

Add sliced onion and continue to cook until the pan is dry and the onions are cooked down.  The pan will looked like it is burnt, but it isn't.

Add white wine and bring to a simmer, scraping up all of the "burnt" stuff from the bottom of the pan.

Add sliced mushrooms and simmer until the wine is almost completely gone (this will take awhile).

Add minced garlic and simmer until liquid is completely gone.

Remove mushroom mixture from pan and melt butter in pan.

When the butter is melted, turn off the heat and whisk flour into the butter. Turn the heat back to medium and cook for just a few minutes while stirring so the flour doesn't burn. It'll be like paste.

Pour beef stock in a little at a time, whisking continuously to get all the lumps out.  It will be thick.

When all the stock has been added, bring to a simmer and keep whisking.  It will continue to thicken.

Stir in softened cream cheese and sour cream. Then add mustard, Worcestershire sauce and dill. 

Stir mushroom mixture and beef into sauce.  Add salt/pepper to your liking.

Serve with egg noodles.


*Courtesy of http://bowerfamilyhappenings.blogspot.com/2009/04/best-beef-stroganoff-ever.html

Whipped Sweet Potatoes and Bananas with Honey*

Ingredients:


•5 medium sweet potatoes, scrubbed

•4 bananas, unpeeled

•1 cup (2 sticks) unsalted butter, at room temperature

•1/4 cup honey

•Kosher salt

•1/2 cup all-purpose flour

•3/4 cup dark brown sugar

•1 1/2 cups pecans, chopped

Directions:


Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

*Recipe courtesy of Tyler Florence.

Chocolate Pecan Pie

Ingredients:

•1 1/2 cups pecans


•1 cup semisweet chocolate chips

•1 unbaked 9-inch pie shell

•4 eggs, beaten

•1/2 cup sugar

•1/2 cup light brown sugar

•1/2 cup corn syrup

•1/2 teaspoon vanilla extract

•Pinch salt

•Caramel Sauce, for garnish, recipe follows

•Confectioners' sugar, for garnish

Directions:


Preheat the oven to 375 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of
Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

•3/4 cup sugar

•2 tablespoons water

•1/2 teaspoon fresh lemon juice

•1/2 cup heavy cream

•2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

Pumpkin Mousse Pie

Ingredients:

1 can pumpkin, not the large can, not the pumpkin pie filling in can

2 small packages instant vanilla pudding

1 cup milk

1-1/2 teaspoons pumpkin pie spice

2 teaspoons vanilla extract

4 cups lightly sweetened whipped cream OR 4 cups Cool Whip
Toasted pecans, optional

Pumpkin Pie Spice for sprinkling top of whipped cream topping

1 deep dish graham cracker crust

Directions:
 
In large bowl, mix the vanilla pudding (both packages) with 1 cup milk, stir


Add the pumpkin, blend, by whisking

Add pumpkin pie spice, vanilla, blending

FOLD in 2 cups whipped cream OR Cool Whip

(Save the other 2 cups for the topping)

Spoon into a graham cracker crust

Pile the whipped cream over the pumpkin filling

May sprinkle with pumpkin pie spice lightly and/or toasted chopped pecans

Refrigerate untiil ready to serve

Crab Mac' and Cheese

Ingredients:

1 pound pasta

2 tablspoons butter

2 cloves garlic

1/2 teaspoon red pepper flakes

2 tablespoons flour

2 cups milk

1/2 cup cream

1/2 teaspoon old bay seasoning

2 tablespoons mayonnaise

1 tablespoon grainy mustard

salt and pepper to taste

8 ounces gruyere (grated)

4 ounces fontina (diced)

1/2 pound crab meat (cooked)

4 green onions (sliced)

3 tablespoons butter

3/4 cup panko bread crumbs

1/4 cup parmigiano reggiano (grated)


Directions:

1. Start cooking the pasta as directed on the package. (When it is done, drain it and set it aside.)

2. Melt the butter in a pan.

3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.

4. Mix in the flour and cook until it turns a light golden brown in colour.

5. Add the milk and cream and cook until it thickens, about 3-5 minutes.

6. Add the old bay seasoning, mayonnaise, mustard and season with salt and pepper.

7. Mix in the gruyere and fontina and cook until it melts.

8. Mix in the pasta, crab and green onions and remove from heat.

9. Melt the butter in a pan.

10. Add the breadcrumbs and toss to coat, remove from heat and mix in the parmigiano reggiano.

11. Pour the mac and cheese into a baking dish and top with the breadcrumbs.

12. Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 20-30 minutes.

Makes 4-6 servings.

*Courtesy of Closet Cooking.

Chive Biscuits

Recipe Courtesy of Ina Garten

Ingredients:
2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar

1/4 pound (1 stick) cold unsalted butter, diced

3/4 cup half-and-half

1/2 cup chopped fresh chives or fresh parsley leaves

1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat the oven to 400 degrees F.

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.

Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.

Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

Paula Deen's Tomato Dill Soup

This soup is surprisingly good and not as fattening as it could be, given that it is Paula Deen...
Ingredients:

1- 28 ounce can of crushed tomatoes or 3 cups of fresh tomatoes, peeled and chopped (I used canned)

1 medium onion, chopped

2 cups of chicken stock

1 teaspoon chopped garlic

1/2 cup white wine

1 teaspoon lemon pepper seasoning

3 tablespoons chopped fresh dill

3/4 cup heavy cream

1/4 cup grated Parmesan cheese (I used Parmiagiano-Reggiano because I had it)

salt and pepper to taste

1/4 cup fresh parsley chopped (I didn't use this and I don't really think it needs it)

Directions:
In a large pot combine first 7 ingredients. Cook on medium-high heat for 30 minutes. Add remaining ingredients and simmer for 10 minutes.

Chocolate-Mint Brownie Pops

These were really fun to make and they turned out so cute!

Ingredients:

1/2 c. butter
2 (1-oz) squares unsweetened chocolate
1 (10-oz) package Andes baking morsels (or other mint or creme de menthe chips)
1 cup sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
Parchment paper
2 Tbsp. shortening
10 oz. milk chocolate baking squares or melting wafers (I used a large Belgian chocolate candy bar from Aldi.  It was cheap and also delicious!)
31 white craft sticks
8 oz. white chocolate baking squares or melting wafers
Crushed peppermint candies

Directions:

1.  Preheat oven to 350.

2.  Combine butter, unsweetened chocolate and 1 cup mint baking chips in a medium saucepan.  Cook over low heat, stirring constantly until melted (I didn't stir constantly and they still turned out fine).

3.  Remove from heat; add sugar, eggs and vanilla, beating until smooth.

4.  Combine flour and salt; stir into chocolate mixture until blended.  Stir in remaining baking morsels.

5.  Pour batter into a lightly greased 8-inch square pan.  Bake at 350 for 32 minutes.  Cool completely on a wire rack.

6.  Scoop out balls from cooked brownie in pan using a 2-Tbsp. scoop.  Gently reshape into smooth balls; place on a large baking sheet lined with parchment paper.  Chill 30 minutes.

7.  Place shortening and milk chocolate in a 2-cup glass measuring cup.  Microwave on defrost until melted.  Stir until smooth.

8.  Dip the tip of a craft stick into the chocolate and then insert into each brownie ball.  Dip each ball into melted chocolate mixture, reheating as necessary to keep mixture liquid.

9.  Place dipped balls on a large baking sheet lined with parchment paper.  Let stand until firm.

10.  Pipe or drizzle melted white chocolate onto dipped brownie balls to decorate as desired.  Sprinkle with crushed peppermint.

We wrapped each brownie pop in a small cellophane bag and tied with a ribbon to use as gifts.  We think we're adorable.

Crockpot French Onion Soup

Ingredients:

--2 cans of beef broth




--3 T butter

--2 yellow onions

--1/2 T granulated sugar

--1/4 cup cooking sherry (or dry white wine would probably work)

--1/2 t kosher salt (you might need more if your butter isn't salted)

--slices of brown rice bread (or french bread)

--gruyere cheese (swiss could work too)

Directions:
 
--heat your crockpot to high and plop your butter in to start melting


--slice the yellow onions into rings

--break up the onion slices with your fingers, and rub them around in the melted butter

--add the beef broth, sugar, salt, and sherry

--cook on high for 6-8 hours or low for 10-12. It takes a while for the onions to get translucent and pliable

before serving:

--preheat oven to the broiling option

--toast 4 slices of the bread that you are going to use

--cut gruyere cheese into slices

--put the cheese onto the toasted bread, and carefully float the bread and cheese on the top of the soup

--remove stoneware from crockpot and place the UNCOVERED stoneware into the oven

--broil for a minute or two--the cheese should be all melty and turn a golden color

ladle into 4 bowls.

*Courtesy of http://crockpot365.blogspot.com/search/label/soup?updated-max=2008-07-02T05%3A05%3A00-07%3A00&max-results=20

Crockpot Brocolli and Three-Cheese Soup

Ingredients:

--1 qt chicken broth (or vegetable)


--2 cups milk (I used 2% cow's)

--2 10 oz bags of frozen broccoli florets

--1/2 diced white onion

--1/2 t black pepper

--1/2 t kosher salt

--1/2 t ground nutmeg

--1 cup each of three different cheeses, I used jarlsberg, gruyere, and cheddar.

Directions:
 
Mince the onion into really small pieces. The onions are going to soften in the milk and the broth, and need to be quite small so you don't crunch on onion pieces when the soup is complete.


Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli.

Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely.

20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---that's okay!

*Courtesy of http://crockpot365.blogspot.com/search/label/soup?updated-max=2008-07-02T05%3A05%3A00-07%3A00&max-results=20.

Kerri's Award Winning Crunchy Caramel Apple Pie

OK, so I didn't actually win an award for this recipe.  The woman who created the recipe won an award on Good Morning America AND a person I shared the recipe with won a pie baking contest.  So, enjoy!

Ingredients:


· 1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)

· 1/2 cup sugar

· 3 Tbsp. all-purpose flour

· 1 tsp. ground cinnamon

· 1/8 tsp salt

· 6 cups thinly sliced peeled apples (I used a mix of fuji, macintosh and golden delicious)

· 1 recipe crumb topping (see below)

· 1/2 cup chopped pecans

· 1/4 cup caramel topping

Ingredients for Crumb Topping:

· 1 cup packed brown sugar

· 1/2cup all-purpose flour

· 1/2cup quick cooking rolled oats

· 1/2 cup butter

Directions for Crumb Topping:

1. Stir together brown sugar,flour, rolled oats.

2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

Directions:

1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.

2. Add apple slices and gently toss until coated.

3. Transfer apple mixture to the pie shell.

4. Sprinkle crumb topping over apple mixture.


5. Place pie on a cookie sheet so the drippings don't drop into your oven.

6. Cover edges of pie with aluminum foil.

7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.

8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

9. Cool on a wire rack and enjoy warm or at room temperature.

Soy-Garlic Dipping Sauce/Marinade

Ingredients:

soy sauce
sesame oil
minced garlic
brown sugar

Mix all ingredients together, to taste.

I marinated Delmonicos and onions in this sauce and grilled them.  Wow...

Pappardelle with Peas and Parmesan

This pasta is a regular on the menu at Po in Manhattan.  It is really good!  Can be served as a meal or a first course - yum!


Ingredients:

1 pound fresh pappardelle (I had to use dry, but it was still good)

1/3 cup and 1 Tbsp. extra-virgin olive oil (don't skimp here - use the good kind)

1 cup coarsely chopped red onion

2 Tbsp. sugar

1 Tbsp. salt

1/4 tsp. black pepper

2 cups fresh or frozen peas , thawed (I used frozen)

1/2 cup chicken broth or water (I used broth)

1 Tbsp. butter

12 whole mint leaves , optional (I didn't use these)

Freshly grated Parmigiano-Reggiano cheese to taste (no substitutions)

Whole cooked peas for garnish

Directions

Boil a large pot of salted water and cook pasta until al dente.

Meanwhile, in a wide skillet, heat 1 tablespoon olive oil over medium heat until hot. Add the onion, sugar, salt, pepper, and fresh peas, reserving some whole peas for garnish. Cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. (If using frozen peas, add them when onion is tender, and cook 2 minutes more, stirring.) Transfer mixture to a blender and puree with broth or water and remaining olive oil, scraping sides of blender with a rubber spatula.

When pasta is done, drain it. Mix pea puree and butter in a saucepan; add pasta and stir until it's evenly coated. Cook the remaining peas for garnish.  Add mint leaves and toss well (optional). Serve with Parmigiano-Reggiano cheese and garnish with whole cooked peas.

Couresy of:  http://www.oprah.com/food/Pappardelle-with-Peas-and-Parmesan
..

Classic Lasagna

olive oil
1 pound ground beef
1 onion, chopped
1 small red bell pepper, chopped
3 cloves of garlic, diced
1 Family Size jar of Ragu (yep, this is an easy recipe!)
1 box no boil lasagna noodles (I like Trader Joe's)
1 small container ricotta
3 cups shredded mozzarella cheese
1 egg
other Italian cheeses if you have them (I used a bit of asiago pecorino romano)
Italian Seasoning
Garlic Salt
Smoked Paprika (this is not necessary, but it really added an interesting flavor)

1.  Make sauce by sauteeing onions, peppers and garlic in olive oil. 
2.  Add ground beef and saute until cooked through.
3.  Add Ragu and simmer until hot.
4.  Mix egg, ricotta, other Italian cheeses, garlic salt, Italian seasoning, salt and pepper in bowl.
5.  Layer lasagna.  Start with tomato sauce, then layer noodles, sauce, ricotta mixture, mozzarella cheese and repeat until complete.  Sprinkle top with garlic salt, Italian seasoning and smoked paprika.
6.  Bake at 350 for 45 minutes (longer if made ahead and refrigerated) with foil (remove foil for last 10 minutes).

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

1 pint grape tomatoes (I used roma tomatoes)

1 ripe avocado

2 cups frozen, defrosted corn

2 tbsp fresh cilantro, chopped

Slice the tomatoes in half. Dice the avocado and chop the cilantro.  Mix in corn.

Honey Lime Dressing:

      Juice of 1 lime
    
      3 tbsp vegetable oil

      1 tbsp honey

      Sea salt and fresh cracked pepper, to taste

      1 clove garlic, minced

      Dash of cayenne pepper

Banana Caramel Coconut Cream Pie

Ingredients:

1 deep dish graham cracker crust
2 slightly underripe bananas
Caramel:
      1/2 Cup sugar   
      3 Tbsp water
      3 Tbsp heavy cream
      a pinch of salt
      2 Tbsp unsalted butter
Filling
      1 Can (14 oz) coconut milk
      1 Cup whole milk
      1/2 Cup unsweetened shredded coconut
      1/2 Cup plus 1 T sugar
      3/8 tsp salt
      5 large egg yolks
      1/4 Cup cornstarch
      2 tsp dark rum
      2 Tbsp unsalted butter, cut into 2 pieces
      1 tsp vanilla extract
Whipped Cream & Garnish:
      1 1/5 Cups heavy cream
      2 Tbsp sugar
      1/2 tsp vanilla extract
      1 Tbsp unsweetened shredded coconut, toasted in a small frying pan 'til golden   
            brown

Directions:

1. Slice bananas into 3/8 inch thick rounds and arrange in the bottom of graham cracker crust.

2.  For the Caramel: Bring sugar & water to boil over high heat in a small heavy-bottomed saucepan. Cook until dark amber, 5 to 8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add heavy cream (caramel will bubble vigorously) and a pinch of salt; whisk to combine. Whisk in unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.

3. For the Filling: Bring coconut milk, whole milk, shredded coconut, 1/2 Cup sugar, & salt to a simmer over medium high heat, stirring occasionally to ensure that sugar desolves. Whisk yolks, cornstarch & remaining 1 Tbsp sugar in a medium bowl until thoughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to sauce pan & cook until thickened & mixture reaches boil, whisking constantly, about 1 minute; filling must boil to fully thicken (to determine if filling has reached boil, stop whisking; large bubbles should quickly burst on surface). Off heat, whisk in rum, butter & vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell & smooth surface with rubber spatula (1/3 cup of filling might not fit because of the caramel & bananas); press plastic wrap directly against surface of filling & refrigerate until firm, at least 3 hours & up to 12 hours.

4. For the Whipped Cream: Just before serving, beat cream, sugar & vanilla with an electric mixer until soft peaks form, about 1 1/2 to 2 minutes. Top pie with whipped cream & then sprinkle with coconut. Cut pie into wedges & serve.

Chocolate Covered Cherry Pie

Ingredients:

1 graham cracker pie crust

6 oz. semi-sweet chocolate chips 

1 can (14 oz.) sweetened condensed milk

1/2 tsp. salt

1 can (21 oz.) cherry pie filling

sliced almonds (optional)

8 maraschino cherries, stemmed
 
Directions:
 
1.  In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk and salt to a boil, stirring continuously until blended.

2.  Mix in cherry pie filling.

3.  Pour into the prepared graham cracker crust.

4.  Chill at least 2 hours. Garnish with 8 stemmed maraschino cherries and almonds.
 

*Borrowed from http://www.grouprecipes.com/14175/chocolate-covered-cherry-pie.html.

Pulled Pork

Ingredients:

3/4 Cup Ketchup

1/2 Cup Worcestershire

1/2 Cup Apple Cider Vinegar

2 Tablespoons Ground Mustard

2 Tablespoons Garlic Powder

1 Teaspoon Paprika (I used smoked paprika)

1/2 Cup Brown Sugar

1 Teaspoon Liquid Smoke (I used "hot" ketchup or you could use hot sauce)

Dash Red Chili Pepper Flakes

Pinch Salt and Pepper

1 Medium Sweet Onion, Chopped

3 Pounds Pork Shoulder, Trimmed of Fat.

Method


1. Place pork, onion and about 1/2 cup of water in slow cooker and cook on low for approx. 8 hours.

2.  Remove pork from crock pot, drain and shred.

3.Combine all remaining ingredients into crock pot. Whisk all ingredients until well blended.  Adjust ingredients to taste.

4. Place shredded pork and onions into mixture, coating both sides of meat.

5. Cook for 2 to 4 more hours on low.

Salted Caramel Apple Pie

Caramel:


3 tablespoons corn syrup

1 1/2 cupscaster sugar

2/3 cup double or heavy cream

3/4 - 1 teaspoon rock salt or coarse sea salt

2 tablespoons unsalted butter, diced

Pie Filling:

6-7 large apples, peeled, cored and sliced

2 pre-made 9" pastry crusts

2 TBS flour

1 egg

rock salt or coarse sea salt

Caramel:

Pour the glucose syrup into a large saucepan and bring it to a boil.


Slowly add the sugar, stir until dissolved and continue to cook until the sugar has started to caramelize and turn golden brown. You shouldn't touch the sugar while it is going through this process.

Meanwhile, in a separate saucepan, bring the cream and salt to a boil.

Remove the caramel from the heat and gently add the cream.

Stir over low heat until smooth.

Remove from the heat and add the diced butter.

Pie:
Arrange 1 pie crust in the bottom of a deep dish pie pan. 

Toss apples in flour and pour on top of crust. 

Pour caramel sauce over apples and spread to coat well. 

Place 2nd pie crust over apples and pinch sides to seal. 

Make 3 or 4 slices on top of crust to vent pie. 

Wash top of crust with egg.

Sprinkle moderately with rock salt.

Bake pie in preheated 400 degree oven for 35 minutes.

Salted Caramel Macarons

Macarons:

1 1/4 cups confectioner's sugar

1 cup almond flour
3 egg whites at room temperature
3 Tb. granulated sugar
pinch of cream of tartar
caramel coloring

Caramel:

3 tablespoons corn syrup
1 1/2 cupscaster sugar
2/3 cup double or heavy cream
3/4 - 1 teaspoon rock salt or coarse sea salt
2 tablespoons unsalted butter, diced

Directions:

Macarons:

Blend the confectioner's sugar and the almond flour in a food processor. Begin to whip the egg whites in a stand mixer until they start to froth. Add a pinch of cream of tartar, and as they foam up more gradually add the granulated sugar. Beat until stiff.


Add the almond mixture to the egg white mixture and fold until the mixture begins to flow "like magma". I would say this will take about 40 - 60 turns of the spatula.

Fill pastry bag fitted with 1/4 " tip and make 1 inch mounds on cookie sheets lined with either parchment or a silpat. Let sit for at least 20 minutes. Bake in a 350 degree oven for 12 minutes.

Caramel:

Pour the glucose syrup into a large saucepan and bring it to a boil.

Slowly add the sugar, stir until dissolved and continue to cook until the sugar has started to caramelize and turn golden brown. You shouldn't touch the sugar while it is going through this process.

Meanwhile, in a separate saucepan, bring the cream and salt to a boil.

Remove the caramel from the heat and gently add the cream.

Stir over low heat until smooth.

Remove from the heat and add the diced butter.

Stir until smooth. Let it set until it is spreadable, then use it on your macarons.

**Courtesy of http://gourmetorgourmand.blogspot.com/2008/01/caramel-au-beurre-sal-macarons-salted.html

Lemon Basil Vinaigrette

1 bunch basil
1/3 cup white vinegar
1/3 cup olive oil
juice and zest of 1 lemon
1/2 teaspoon Dijon mustard
salt
freshly ground black pepper
Blend together and serve.

Slow Cooked Barbeque Brisket

Ingredients:


for the dry rub:

2 tablespoons salt

2 tablespoons dark brown sugar

1 tablespoon freshly ground black pepper

1 tablespoon minced (dried) onion

1 tablespoon garlic powder

1 tablespoon chili powder

1/2 tablespoon smoked paprika

1/2 tablespoon ground mustard

1/2 tablespoon oregano

1 teaspoon thyme

1 teaspoon celery seed

1 teaspoon chipotle powder
 
6 lb beef brisket


2 large onions, cut into 1/4 inch thick slices
 
for the sauce:


1/4 cup thick Worcestershire sauce

1/4 cup bourbon

2 tablespoons mesquite liquid smoke
 
Directions:


The night before you want to make the brisket, whisk together the dry rub ingredients. Lightly score the meat on both sides with the tip of a knife. Rub the dry rub into the meat on all sides. Place in a resealable bag or marinating container and refrigerate overnight. The next morning, line the bottom of a oval 6-quart slow cooker with the onion rings. Quickly sear the meat on both sides. Place the brisket on top. Whisk together the sauce ingredients in a small bowl. Pour over the meat. Cover the slow cooker. Cook on low 8-10 hours. Slice the meat and discard the onions.

Cranberry Pork Tenderloin

Ingredients:

Pork tenderloin
1 packet onion soup mix
1 can whole cranberry sauce

Place onion soup mix in bottom of slow cooker.  Place pork tenderloin on onion soup and top with cranberries.  Cook on low for 4 hours.

*Thanks Lisa Westover for this great recipe!

Veggie and Pepperoni Pasta Sauce

This is a variation on an old classic that Aimee and I have been making since Aspinwall.  Feel free to be creative with the veggies and just use what you have!

Ingredients:

olive oil
1 Vidalia onion
1 red or green pepper
1 med. zucchini
1 small to med. eggplant
4 cloves of garlic, diced
2 cans stewed tomatoes
pepperoni, sliced (I slice my own so that it's a little thicker)
black olives

Chop all vegetables and saute in olive oil until tender.  I usually start with the onion, then add the peppers, zucchini, eggplant and garlic in succession so that the vegetables are all finished at the same time.  Add the pepperoni and allow to cook for 5 minutes.  Drain most of the liquid from the stewed tomatoes and add to the veggies.  Simmer on low for up to 20 minutes.  Add the olives just before serving.

Serve with pasta and a sprinkling of parmesan cheese.

You can serve this immediately or reheat the next day.  It's actually a little better the next day after the flavors have more time to marinate together.

Balsamic Roasted Tomato Caprese Salad

Ingredients:


2 ripe field tomatoes (cut in half)

1 clove garlic (chopped)

salt and pepper to taste

1 tablespoon olive oil

2 teaspoons balsamic vinegar

1 ball fresh mozzarella (sliced)

1 handful basil leaves







Directions:

1. Place the tomatoes on a baking sheet with the cut side facing up.

2. Sprinkle with the garlic, salt and pepper and drizzle with oil and vinegar.

3. Roast the tomatoes in a preheated 350F oven for an hour.

4. Let the tomatoes cool, assemble the salad and enjoy.

Restaurants I Want to Try

1844 Tavern in Leechburg:  http://www.1844restaurant.com/

Avenue B:  http://www.avenueb-pgh.com/

Pusadee's Garden (Thai) in Lawrenceville:  http://www.pusadeesgarden.com/

Nicky's Thai Kitchen (Lawrenceville):  http://www.nickysthaikitchen.com/

Udipi: 

French Dip

This is a nice twist on a basic roast beef and very delicious.  Measurements are very approximate - adjust according to how many servings you need.

3 lb roast beef
1 onion, cut into large pieces
beef cooking stock
dry onion soup packet
sausage rolls
horseradish cheddar

Combine first 4 ingredients and cook in a crockpot until cooked through, approximately 6-8 hours on low.

Remove roast beef and onion and shred or pull into large pieces.  Pour remaining liquid into small dipping bowls (au jus). 

Open sausage rolls and place a generous heaping of beef on one side.  Top generously with sliced horseradish cheddar.  Place under the broiler, open, for 2-3 minutes or until cheese is melted.  Enjoy sandwiches dipped in au jus.

Homemade Vanilla Syrup

This is so easy and delicious in Italian sodas, steamers or herbal tea!

1 1/2 cups sugar
1 cup water
2 whole vanilla beans

Boil sugar and water and mix well.  Pour into airtight container with 2 vanilla beans, split down the center.  Let sit in fridge for 8-10 hours.  Yum!

Spanish Chicken Bake

SPANISH CHICKEN BAKE (serves 6)




Ingredients:

3 chicken breasts, trimmed and fileted if too thick

1 Tbsp olive oil for frying

3 Tbsp seasoned flour

1/2 large onion, chopped

1 clove garlic, crushed

1/2 - 1 lb. chorizo, cubed

1 1/4 c. chicken stock

1/2 can chopped tomatoes

1 can butter beans, drained

about 3/4 cup of black olives

paprika

salt and pepper

Instructions:

Make the seasoned flour by adding generous amounts of salt, pepper and paprika to your 3 Tbsp of flour. Mix well. Heat the oil in a large frying pan, dredge each chicken piece well in the seasoned four, shake off the excess and fry the chicken in the oil, turning until both sides are browned. Set aside and keep warm.

Add a little more oil to the pan, then add the onion, garlic and chorizo. Fry together until the onion becomes translucent and has absorbed some of the fat from the chorizo. Then add the can of beans, the chopped tomatoes and the chicken stock and cook over medium heat until heated through and bubbling. Check for seasoning and add more paprika if necessary, as well as salt and pepper.

Place the browned chicken thighs in a large, shallow ovenproof dish. Pour the butter bean mix over the chicken, then bake uncovered at 320 for about 45 minutes. After 45 minutes, add the olives to the dish, bake for a further 15 minutes or so. Serve with wilted spinach and brown rice.

Frogmore Stew (Low Country Boil)

This is a fun and interactive meal that's meant to be enjoyed in the summer, outside, served on newspaper and eaten with your hands.  Enjoy!

Ingredients:
1/4 c. Old Bay seasoning
2 lb. small red potatoes
1 lb. kielbasa or andouille sausage, cut into 1 1/2" pieces
4 ears of corn, halved
1 lb. unpeeled, large fresh shrimp
2-3 clusters Snow crab legs
butter
cocktail sauce

Preparation:
1.  Bring 5 qt. of water and 1/4 cup of Old Bay to a rolling boil in a large covered stockpot.
2.  Add potatoes; return to a boil, and cook, uncovered, 10 minutes.
3.  Add sausage and corn and return to a boil. 
4.  Add crab legs and return to a boil.  Cook 10 minutes or until potatoes are tender.
5.  Add shrimp to stockpot; cook 3-4 minutes or until shrimp turn pink.  Drain.
6.  Serve with melted butter (sprinkle some Old Bay in there for a bit of flavor) and cocktail sauce.

Yield:  About 4-5 servings.

Oatmeal Breakfast Bake

I topped this with fresh peaches, but I'm already thinking about the possibilities and modifications - apples, peanut butter, FLAX SEED!!  Also, feel free to experiment - I used about half the sugar to make it more breakfast-worthy!

Ingredients:


3 cups rolled oats

1 cup brown sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 eggs

1/2 cup melted butter

2 teaspoons vanilla extract

3/4 cup dried cranberries (I used raisins) (optional)
 
Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.

3.Bake in preheated oven for 40 minutes.

Makes at least 8 servings.  I microwaved it in the morning and topped with peaches and milk.  Yummy and very filling!  I also like it with bananas and peanuts butter sauce.

Easy Berry Cobbler

This is quick, easy and delicious!

3-4 cups mixed berries (I used 1 pint blueberries, 1 pint raspberries and 1 pint strawberries, sliced, which I mixed together and macerated in sugar overnight)

lemon juice

1-2 TBSP tapioca (1 TBSP cornstarch can be substituted)

1 c. flour

1 c. sugar

1 egg

6 TBSP butter, melted

Preheat oven to 375.

Pour berries into 8x8 square pan or deep dish pie pan.  Mix in tapioca or cornstarch to absorb some of the liquid.  Drizzle with lemon juice.

Mix together egg, flour and sugar until mixture resembles the consistency of cornmeal.

Sprinkle mixture onto berries.  Drizzle with melted butter.

Bake in 375 degree oven for 35-40 minutes.

Serve topped with fresh whipped cream or ice cream.  I prepared whipped cream with a whole vanilla bean and about 1/4 - 1/3 cup of powdered sugar.

Delicious!

Thai Spicy Peanut Chicken Enchiladas

Ingredients:

1 1/2 tablespoons olive oil

1 red bell pepper (thinly sliced)

1 small onion (chopped)

1-2 large carrots (julienned)

1/2 cup bean sprouts

2-3 cooked shredded chicken breasts (I cooked mine in a crockpot on high for 3 hours and it practically shredded itself)

1 handful cilantro (chopped)

Spicy Thai peanut sauce (see recipe below)

10 (8 inch) tortillas

1 1/2 cups jack and cheddar cheese (grated)

3 tablespoons roasted peanuts (chopped)

3 birds eye chilies (sliced) (I couldn't find these, so I used dried red chilies from an Asian food store - Suzy used poblano)

Directions:

1. Heat the oil in a pan.

2. Add the red pepper and onions and saute until tender, about 5-7 minutes

3. Add the carrots and bean sprouts and saute until tender, about a minute.

4. Remove from heat.

5. Mix in the chicken, cilantro and 1 cup or so of the peanut sauce (see below for recipe).

6. Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.

7. Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.

8. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.

9. Serve garnished with chopped peanuts, sliced chilies and cilantro (I also served with avocado).

PEANUT SAUCE:

Ingredients:


3 TBSP peanut oil

3 TBSP panang curry paste or red curry paste

1 cup coconut milk

3/4 cup chicken stock

1/2 cup fish sauce

1/3 cup lime juice

1/2 cup brown sugar

3 TBSP chili sauce (or 3 birds eye chilis, sliced)

1/3 cup peanut butter

1/3 cup sesame oil

1/3 cup peanuts (roasted and crushed)



Directions:

1. Heat the oil in a pan.

2. Add the panang curry and saute until fragrant.

2. Add everything else and simmer to thicken it a bit, about 2-3 minutes.

Italian Dinner

Lemon-Rosemary Olives
Homemade bruschetta (Mancini's bread, dredged in olive oil and lightly toasted, topped with any assortment of tapenade, tomatoes, cheese, etc.)
Remaining bread to dip in oil during meal
Butternut squash chicken feta lasagna
Vanilla gelato with sliced mango

Tomato-Zucchini Tart

1 refrigerated pie crust
1 medium zucchini, thinkly sliced
2 tsp. olive oil
3 plum or 2 heirloom tomatoes, sliced
1/2 c. fresh basil
1/3 c. fresly grated parmesan cheese
1/3 c. light or olive oil mayonnaise
1/2 tsp. freshly ground pepper

1.  Preheat oven to 450.  Fit piecrust into a 9-inch tart pan; trim excess.  Prick bottom and sides or piecrust using a fork.
2.  Bake piecrust at 450 for 9 to 11 minutes or until lightly browned.  Remove from oven, and let cool.
3.  Reduce oven termperature to 425.  Saute zucchini in hot oil in a large skillet over medium-high heat 2 minutes or until tender.  Arrange zucchini in bottom of prepared piecrust.  Arrange tomatoes on top of zucchini.
4.  Stir together basil, cheese and mayonnaise.  Drop by teaspoonfuls on top of tomatoes, and spread gently.  Sprinkly with pepper.
5.  Bake at 425 for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.

Peach Pie

Ingredients:


2 refrigerator pie crusts

1 egg, beaten

5 cups sliced peeled peaches

2 tablespoons lemon juice

1/2 cup all-purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons butter

Directions

1.Preheat the oven to 450 degrees F (220 degrees C).

2.Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.

3.Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.

4.Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Sweet and Salty Honey Cheese Spread

I made this for my Secret Life of Bees bookclub (hence the honey) and it was really good!

1 (10.5 oz) goat cheese log
1/2 c. roasted, salted sunflower seeds
1 pt. fresh raspberries, blackberries or blueberries
Garnish:  fresh mint leaves
Assorted crackers

Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including ends.  Arrange cheese on a serving platter with any remaining sunflower seeds.  Drizzle with honey.  Sprinkle with berries.  Garnish, if desired.  Serve immediately with assorted crackers.

Rosemary-Lemon Olives

This really changes the flavor of the olives and provides a great dipping oil, as well.  Delicious!

6 strips lemon peel
2 fresh rosemary sprigs
1/8 tsp. dried crushed red pepper
1 cup kalamata olives
1 cup Sicilian olives (or otheres of your choosing)
1 cup EVOO

Preheat oven to 300.  Place lemon peel, rosemary, and red pepper flakes in an 11x7 inch baking dish.  Add olives and drizzle with olive oil.  Bake, uncovered, at 300 for 40 minutes.  Serve immediately or refrigerate for up to 5 days.  Warm refrigerated olives before serving.

Peanut butter crunch chocolate cake

I got this idea from my Relief Society president...I made it for the girls and hope they will like it tonight!

Make a regular devil's food cake mix and bake in two 9" pans.  Put one cake on the bottom and spread a thick layer of Jif peanut butter on the bottom layer and then add about 1/2 cup of crushed Ruffles potato chips on top of the peanut butter.  ( I put the chips in my food processor on crush for just a couple pulses, but you really could do it with your hands.)  Then take the top layer of the cake and put a very thin layer of your favorite chocolate buttercream frosting on the bottom of the cake.  Next put that top layer on the bottom and spread the rest of the chocolate frosting on the top and sides of the cake.  Here is how I made my chocolate buttercream frosting today:  1/2 cup of room temp butter, One packet of choco bake, 1/4 cup of regular cocoa powder, 1/8 cup of milk, 2 tsp. vanilla, powdered sugar until it is a frosting consistency.

Lemon-Chamomile Cream Pie

Cornmeal Crust

1 1/2 c all purpose flour
3/4 c cornmeal, preferably medium-ground
3/4 tsp salt
3/4 tsp sugar
3/4 c cold unsalted butter cut into small pieces
1/4 c ice water

1. Pulse flour, cornmeal, salt, and sugar in food processor to combine. Add butter and pulse until mixture resembles coarse meal (about 10 pulses). With the machine running, slowly add the water until the dough just begins to hold together (no more than 30 seconds).
2. Shape dough into a disk and wrap in plastic. Chill at least 1 hour and up to 2 days.
3. On a lightly floured surface, roll our the dough to about 1/8-in thick. Fit into a 9-inch pie plate and trim the edges. Tuck under and crimp. Lightly prick the bottom with a fork and chill 30 minutes.
4. Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake 15-18 minutes, until edges begin to turn gold. Remove weights and parchment and bake until crust is golden bron, about 12-15 minutes. Let cool on a wire rack.

Filling and Meringue
Cornmeal Crust
3 cups whole milk
12 chamomile tea bags
1/4 c cornstarch
1 1/4 c plus 2 T sugar
Salt
4 large eggs, separated
1 1/2 tsp finely grated lemon zest (from 2-3 lemons)
1/4 c fresh lemon juice (from 2-3 lemons)
4 T unsalted butter, softened
1/2 tsp pure vanilla extract
1/4 tsp cream of tartar

1. Bring milk to a boil in a medium saucepan and remove from heat. Add tea bags, cover, and let steep 5 minutes. Strain, pressing on the tea bags to extract liquid. Discard tea bags.
2. Combine cornstarch, 1 c sugar, and 1/4 tsp salt in a medium saucepan. Whisk in milk mixture. Set over medium-high heat and cook, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
3. Whisk yolks in a medium bowl. Pour in milk mixture in a very slow and steady stream, whisking until completely incorporated. Return to saucepan and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
4. Remove from heat and stir in lemon zest and juice. Add butter, 1 T at a time, whisking until the butter melts before adding the next piece. Let cool, whisking occasionally, about 10 minutes.
5. Pour custard into cornmeal crust. Press plastic wrap directly on surface and chill until firm, at least 4 hours or overnight.
6. Just before serving, combine whites and remaining 1/4 c plus 2 T sugar in the top of a double boiler. Set over a saucepan of simmering water and whisk until sugar dissolves and mixture is warm, about 3 minutes. Add vanilla, cream of tartar, and a pinch of salt. Beat on medium-high speed until shiny, stiff peaks form, about 7 minutes.
7. Spread meringue over pie. and serve immediately.

Source:  Martha Stewart Living

Creamy Pea and Artichoke Pesto Pasta Salad

Creamy Pea and Artichoke Pesto Pasta Salad

(makes 4 servings)
Printable Recipe

Ingredients:
1/2 pound penne (I used whole wheat)
1 cup pesto
1/3 cup mayonnaise
1 cup peas
1 cup artichoke hearts (quartered)
parmigiano reggiano to taste (grated)

Directions:
1. Cook the pasta as directed on the package.
2. Mix the pesto and the mayonnaise in a bowl.
3. Toss the pasta in the pesto mixture along with the peas.
4. Gently fold in the artichoke hearts.
5. Let chill in the fridge for 20 minutes or more.
6. Serve garnished with the grated parmigiano reggiano.

Perfect Chocolate Chip Cookies

PERFECT CHOCOLATE CHIP COOKIES

I have been making chocolate chip cookies for over 40 years now and they always came out great. But lately they have been greasy and flat. I tried this recipe and it’s delicious and the cookies come out perfect. From Sisters Café blog.

1 stick butter, softened (not melted) (Use butter not margarine)
½ cup shortening
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
2 eggs (at room temperature)
2 ½ cups flour
¾ teaspoon salt
1 teaspoon baking soda
Nestle Toll House Morsels (Or Guittard milk chocolate chips)

Mix butter, shortening and sugars – do not over mix. (The key to this recipe is minimal mixing – try using a wooden spoon instead of a mixer) Add vanilla and eggs. Sift or whisk together dry ingredients and add them next. Mix until everything is combined. Add one package Toll House Morsels. Bake at 350 degrees for 8-10 minutes. Take them out when they are barely brown. Do not over bake. Let them sit on the cookie sheet for a few minutes before removing them to a cooling rack. Serve warm out of the oven with a glass of cold milk…..YUM!

White Chile

WHITE CHILE

This is a really good soup and it makes enough for a crowd. It’s a good bean soup with chicken and Mexican flavors. Easy to make with canned beans. From my friend, Liz.

1 ½ lbs. Chicken, cooked and diced (I sautéed it in a skillet with some seasoning)
6 cans white beans ( I used navy beans and cannelloni)
2 cups chicken broth ( Add more to make soup as thin as you like)
1 4-oz. can green chilies
1 onion, finely chopped
4 cans cream of chicken soup
3 Tablespoons fresh cilantro (I used celery leaves instead)
½ Tablespoon garlic, chopped fine
1 ½ teaspoon ground cumin
½ teaspoon oregano
½ teaspoon ground red pepper
2 cups Monterey Jack Cheese, shredded for topping

Combine all ingredients, except cheese. Simmer for 1 hour. Makes 10+ servings.

Chicken, Butternut Squash and Feta Lasagna

Chicken, Roasted Butternut Squash and Feta Lasagna

*courtesy Closet Cooking via Suzy!

(makes 9 servings)

Ingredients:
2 cups butternut squash (peeled and cut into bite sized pieces)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 onion (diced)
2 cloves garlic (chopped)
1/2 cup white wine
1 (14 ounce) can diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon oregano
salt and pepper to taste
2 cups rotisserie chicken (cooked and shredded)
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/4 teaspoon nutmeg
1 cup cheddar cheese (grated)
1/2 pound lasagne noodles (cooked)
1 cup feta (crumbled)
1/2 cup mozzarella (grated)

Directions:
1. Toss the butternut squash in the oil along with the salt and pepper to coat.
2. Arrange the butternut squash in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 20-30 minutes and set aside.
4. Heat the oil in a pan.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about 1 minute.
7. Add the wine, tomatoes, tomato paste, oregano, salt and pepper and bring to a boil.
8. Reduce the heat and simmer until the sauce starts to thicken slightly, about 15-20 minutes.
9. Mix in the chicken and set aside.
10. Heat the butter in a saucepan until it is nice and bubbling and it has turned a light golden brown.
11. Mix in the flour and let simmer until it returns to a light golden brown.
12. Mix in the milk, nutmeg and cheddar cheese and heat until it thickens.
13. Lightly grease the bottom of an 8 inch square baking dish.
14. Place a layer of noodles followed by 1/2 of the tomato sauce followed by 1/2 of the feta followed by 1/2 of the butternut squash followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella.
15. Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.

This is absolutely, unbelievably delicious! 

Thai Chicken Soup

2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
2 2 inch stalks lemon grass
2 teaspoons crushed red pepper (or to taste if you don't like a lot of spice)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 skinless, boneless chicken breast cut in thin strips
1/4 cup sliced green onion
1 red bell pepper sliced
3 cups water
1 (10 ounce) can coconut milk
1/4 cup fish sauce
1/2 cup sliced mushrooms
1/4 cup chopped fresh cilantro (optional)

Directions

In a large saucepan over medium heat, heat peanut oil. Stir in garlic and ginger. Cook 2-3 minutes. Add coconut milk, 1 c. water, lemon grass, red pepper, coriander, cumin and chicken. Stir until chicken is white, 5 minutes. Stir in the rest of the water, fish sauce, bell pepper and green onion cook until tender. Simmer until chicken is thoroughly cooked and flavors are well blended, 15 minutes. Add mushrooms and cook 5 more minutes. Add cilantro cook 2 more minutes.

I like to serve this with rice.

*from Closet Cooking, via Suzy!!

Asparagus with Pistachio viniagrette

1/2 cup fresh lemon juice
1 shallot, chopped
2 Tbsp. fresh Tarragon
1 Tbsp. red wine vinegar
1 tsp. sugar
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup olive oil
1/4 cup pistachios

Combine all ingredients through the pepper in a blender or food processor until smooth.  Slowly add the olive oil to combine.  Add the pistachios and pulse until they are finely chopped.  Makes 1 cup

Serve over grilled or roasted asparagus, or over salmon or other vegetables or meat.

Castellane with Mascarpone and Roasted Grape Tomatoes

• 2 pints grape tomatoes or cherry tomatoes, halved lengthwise
• 1 lb castellane pasta or medium (regular) shells
• 1 1/4 cups mascarpone cheese (from a 1-lb container)
• 2 oz finely grated Parmigiano-Reggiano (1 cup)
• 1/4 cup minced fresh chives

Preparation

Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil and butter foil.
Arrange tomatoes, cut sides up, in pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast until slightly plumped, 15 to 20 minutes.
Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, about 12 minutes. Reserve 1 1/2 cups pasta cooking water, then drain pasta well and transfer to a large bowl. Add mascarpone and stir until melted. Add reserved cooking water, tomatoes, half of parmesan, 3 tablespoons chives, 3/4 teaspoon salt, and 1/2 teaspoon black pepper and toss well, then cool to warm.
Butter a 3-quart (13- by 9-inch) gratin or other shallow baking dish. Toss pasta mixture again, then spoon into gratin dish. Sprinkle remaining parmesan over top. Bake pasta until golden and bubbly, 18 to 20 minutes. Sprinkle with remaining tablespoon chives.

Lime cilantro sweet potatoes

• 2 lb sweet potatoes, peeled and cut into 3/4-inch pieces
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne
• 1/2 teaspoon finely grated fresh lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro

Put oven rack in lower third of oven and preheat oven to 425°F.
Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

Barefoot Contessa's Pastitio

Ingredients

For the Tomato Meat Sauce:

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onion (1 large)
• 1 pound lean ground beef
• 1 pound lean ground lamb
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)
• 1 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• Pinch of cayenne pepper
• 1 can (28 ounces) crushed tomatoes in puree
• Kosher salt and freshly ground black pepper

For the Bechamel:

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 cups freshly grated Parmesan or Kasseri cheese
• 2 extra-large eggs, beaten
• 2/3 cup Greek-style yogurt, such as Fage Total

Directions

3/4 pound small shells

For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.

Preheat the oven to 350 degrees F.

For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.

Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.

Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

Giada's Rosemary Cornmeal Cake

Ingredients

For the Cake:

• 1/2 cup fine yellow cornmeal
• 1/2 cup cake flour
• 1 tablespoon minced fresh rosemary leaves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar, plus more for dusting
• 4 large egg yolks
• 2 large eggs
• 1/2 cup sour cream

For the Balsamic Syrup:

• 1/2 cup sugar
• 1/2 cup balsamic vinegar
• 1/2 small sprig fresh rosemary

Directions

Preheat the oven to 350 degrees F.

For the cake:

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.

For the Balsamic Syrup:

Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

Chicken with 40 Cloves of Garlic

My Mom's Recipe:

2 (3-pound) whole chickens (I used 1 chicken already cut up--why mess with a whole one.  So the rest of the recipe is aleady cut in half.  You could also make it with boneless breasts, I think that would also be very good )

1 Tablespoon butter
1 Tablespoon EVOO
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
20-30 cloves of garlic, peeled
1 cup chicken broth
1/4 cup white wine

French bread, sliced diagonally or Italian sliced bread - toasted
Chopped fresh parsley for garnish (optional)

Remove skin from chicken pieces.  Rinse chicken with cold water and pat dry.  Trim excess fat.  Combine butter and oil in a 12" nonstick skillet over medium-high heat.  Sprinkle salt and pepper evenly over chicken then dredge in a little flour, shake off excess.  Add chicken to skillet, cook about 2 minutes on each side till golden.  Remove chicken from pan; keep warm. 

Reduce heat to medium.  Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently.  Arrange chicken on top of garlic.  Add broth and wine; cover and cook 25 minutes or more until chicken is done.

Remove chicken from skillet; keep warm.  Increase heat to medium-high; cook 10 minutes or until liquid is reduced and thickened.  Serve sauce and garlic with chicken and toasted bread.  Spread the cooked garlic cloves on the bread....delicious.   Serves 4 people.

Southern Pork Chops Dinner

1. Slow cooker BBQ pork chops
2. Salad with mixed greens, pears, glazed walnuts, goat cheese and blueberry vinaigrette
3. Baked sweet potatoes with all the fixins
4. Grands biscuits
5. Baby lima beans

Butternut Squash Carbonara

This looks amazing! I can't wait to try it! Courtesy of: http://closetcooking.blogspot.com/

Ingredients:
1/2 pound pasta
6 slices bacon (cut into 1 inch slices)
2 cups squash (cut into small pieces)
1 clove garlic (chopped)
1 tablespoon sage (chopped)
pepper to taste
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano

Directions:
1. Start cooking the pasta.
2. Fry the bacon in a pan.
3. Drain most of the fat from the pan but reserve some to cook the squash.
4. Add the squash, garlic, sage and pepper and toss to coat in the bacon grease.
5. Mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the pasta to the pan and toss.
8. Remove the pan from the heat and wait for the sizzling to stop.
9. Add the egg mixture and toss to coat.
10. Add a bit of the pasta water and toss to mix and coat.
11. Garnish with more sage & serve.

Fresh Citrus Cupcakes

Ingredients

Cupcakes:

* 1 French Vanilla cake mix
* 2 TBSP orange juice
* 2 TBSP orange zest

Orange Buttercream:

* 1/2 cup butter, softened
* 1 (3-oz.) package cream cheese, softened
* 1 tablespoon orange zest
* 1 (16-oz.) package powdered sugar
* 2 tablespoons milk
* 2 tablespoons fresh orange juice

Cupcakes:
Preheat oven to 350. Grease small cupcake tin. Prepare cake mix as directed, substituting 2 TBSP orange juice for 2 TBSP water. Add 1/2 of orange zest. Fill each hole small cupcake pans halfway. Bake at 350 for 13-15 minutes. Allow to cool in tins for 6 minutes. Remove from tins, place on cooling rack until completely cool.


Orange Buttercream:

1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar alternately with 1 Tbsp. milk and orange juice, beating at low speed until blended and smooth after each addition.

3. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency.

Makes 72 mini cupcakes.

Salted Caramel Buttercream

Ingredients:

* 1/2 cup butter, softened
* 1 (3-oz.) package cream cheese, softened
* 2 teaspoons vanilla extract
* 1/4 teaspoon kosher salt
* 1 (16-oz.) package powdered sugar
* 3 tablespoons milk
* 15 caramels
* 1 tablespoon milk

Preparation:

1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition.

3. Melt caramels with 1 Tbsp. milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals. Fold caramel mixture into buttercream, creating swirls. (Do not completely blend.)

Slow Cooker BBQ Pork Chops

Ingredients:

* 6 to 8 pork chops
* 1 onion, chopped
* 1 1/2 cups Heinz ketchup
* 1 cup vinegar
* 1/2 cup chopped onion
* 2 small cloves garlic, minced
* 2 teaspoons salt
* 1/2 teaspoon pepper
* 2 teaspoons Worcestershire sauce
* few dashes hot pepper sauce or ground cayenne pepper
* 1/4 c. brown sugar


Sprinkle pork chops with salt and pepper and brown on both sides with vegetable oil. Chop onions. Stir remaining ingredients in crock pot until incorporated. Arrange pork chops in crock pot and cover with onions and sauce. Cover and cook on HIGH for 3 to 4 hours.

Pan Roasted Beef Delmonico with Sweet Green Peppercorn Sauce and Browned Vegetables

Ingredients

* 3 tablespoons green peppercorns
* 1 tablespoon Champagne vinegar
* 3 tablespoons olive oil
* 3 tablespoons honey
* Fresh tarragon sprigs
* 6 beef Delmonico steaks, with bone
* Salt and freshly cracked black pepper
* 1 tablespoons vegetable oil
* 3 tablespoons butter
* 1 bay leaf
* Chopped shallots
* Baby vegetables

Directions

For the vinaigrette, drain and roughly chop the green peppercorns. Place them in a steel mixing bowl with the vinegar. Whisk in the olive oil, and then the honey. Place the mixture in a small sauce pot with the tarragon and warm over medium heat. Do not boil. Cook for about 5 minutes. Remove from heat and cool.

For the steaks, season heavily with salt and fresh cracked pepper. Warm 1 tablespoon of vegetable oil in a heavy bottom pan. Pan sear the steak on each side for about 4 minutes. Add 3 tablespoons whole butter, 1 bay leaf and chopped shallots to the pan and baste the steaks with the browning butter. Remove the pan once the steaks are at the desired temperature.

For the vegetables, peel and then cut (if necessary) the vegetables to similar sizes. In a heavy bottomed skillet gently brown the vegetables until golden brown and tender. Season with salt and pepper.

To serve place the steak on a large dinner plate. Add some of the vegetables, and finally, spoon some of the vinaigrette over the beef and vegetables. Serve immediately.

Borrowed from: http://www.foodnetwork.com/recipes/tasting-napa/pan-roasted-beef-delmonico-with-sweet-green-peppercorn-sauce-and-browned-vegetables-recipe/index.html

Jolene's Chinese Dumplings

Filling:
1 lb ground pork
4 cloves garlic, minced
1/2 c. green onions, chopped
1 c. chopped cabbage
1 egg
approx. 1/2 cup soy sauce


wonton wrappers

Place one spoonful of filling in center of wonton wrapper. Wet circumference of wrapper and fold to match edges, making sure that edges are sealed completely. Cinch the edges of dumplings.

Boil dumplings in water until cooked through (approx. 7 minutes). If desired, pan fry dumplings in canola oil.

Serve with dumpling sauce (soy sauce, ketchup, sugar, red wine vinegar, minced garlic, pepper).

Aunt Marion's Pizza

2 Fresh pre-cooked pizza shells
Garlic Salt
Dried oregano
Dried basil
olive oil
1 jar DelGrosso pizza sauce
1/2 lb sliced brick cheese
1 green pepper, chopped into bite-sized pieces
1 yellow onion, chopped into bite-sized pieces
1 can sliced mushrooms
pepperoni
sliced black olives
sliced green olives
parmesan cheese

Saute peppers, onions and mushrooms
Drizzle olive oil on pizza shells
Sprinkle shells with garlic salt and spread with hand
Spread approx. 1/2 jar pizza sauce on each shell
Place slices of cheese on pizza to completely cover sauce
Build pizza by layering the remaining ingredients in the following order:
sauteed vegetables
pepperoni
olives
parmesan cheese
garlic salt, oregano and basil

Sara's Sloppy Joes

1 lb. Ground Beef
1 c. Ketchup
1/2 c. Mustard
1/2 c. Brown sugar

Saute ground beef until it begins to brown. Add ketchup, mustard and brown sugar. Play with the amounts of each - doesn't have to be exact. Simmer together until beef is cooked all the way through.

Lemony Orange Roughy

Orange Roughy fillets
Lemon olive oil
2TBS Butter
Unseasoned breadcrumbs
Salt, pepper, spices and herbs

Place fillets in baking dish. Drizzle with olive oil. Sprinkle fish generously with salt, pepper and breadcrumbs. Season with spices of your selection (I used garlic salt, paprika, a little basil and oregano). Place slices of butter on top of fish. Cook as directed by butcher (depends upon thickness and number of fillets - I baked 2 fillets on 350 for 20 minutes).

Light and Lemony Orange Roughy

Delicious light and fresh meal!

Lemony Orange Roughy
Lemony Avocado
Lemon Asparagus
Pear Salad
Italian Bread, sliced

Yum!

Paella Meal

Starters:
Pears, glazed walnuts and goat cheese drizzled with blueberry vinegar
Spanish cheeses (Manchego and Mahon (yum!)
Hummus
Mini Baguette, toasted with olive oil
Assorted olives

Main Course:
Paella
Lemony Avocado Salad
(moved starters to center of table for continued snacking)

Dessert:
Gelato - would recommend something else, but that worked

Buttercream Dream Icing

Ingredients:

1 stick salted butter - room temperature
1 stick unsalted butter - room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner's sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk

Directions
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk... one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

Pear Salad

Ingredients:
2 pears
2 TBSP lemon olive oil
1 TBSP blueberry vinegar

Slice one pear into thin slices. Sprinkle generously with goat cheese. Drizzle olive oil and vinegar over pear, goat cheese mixture.

Lemon Avocado

2 whole avocado, sliced
1 TBSP lemon olive oil
1/4 lemon
salt and pepper

Slice avocado and spread on plate. Squeeze lemon over avocado. Drizzle with olive oil, salt and pepper to taste.

Cashew Salmon with Apricot Couscous

1/2 cup nonfat plain yogurt
3 scallions, sliced, greens and whites separated
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1/2 cup chopped dried apricots
1 tablespoon minced fresh ginger
1 1/4 cups water
1 cup whole-wheat couscous
1 pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
1/4 cup chopped toasted cashews (see Tip)

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
2. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
3. Heat oil in a large saucepan over medium heat. Add apricots, ginger, scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, about 2 minutes. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
4. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If broiling, coat a broiler pan with cooking spray. If grilling, oil the grill rack (see Tip). Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.

Makes 4 servings.


Tips:

* To toast chopped cashews, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
* To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Peppermint Bark

Peppermint Bark

12 oz chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed

Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.

Melt white chocolate chips in a double boiler
or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.

Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

Tips from Rita's Kitchen for Perfect Bark:

1. Don't make the layers too thin as this can cause the layers to separate.
2. Take the bottom layer out of the frig a few minutes prior to spreading the top layer. Sometimes if the bottom is too cold, the top will set but may not bond completely with the bottom.
3. If there's condensation on the bottom when you remove it from the frig, sometimes this prevents the top from sticking to it, as well.
4. I use white chocolate chips that contain cocoa butter, which are good quality chips. Read the label as the kind of white chocolate you use may affect the bonding. I also use a good quality (Kroger brand) semisweet chocolate chips - again, read labels - the label should say they are real chocolate, not "chocolate flavored". I have used the white and chocolate flavored "barks" that are sold in blocks with success when I make a one layer bark. For multiple layer barks, I like to use real chocolate.
5. Let the bark sit out a few minutes before you try to cut or break it apart.

Butterscotch Sauce

Ingredients:

* 1 cup light brown sugar, firmly packed
* 2/3 cup light corn syrup
* 1/4 cup butter
* 2/3 cup evaporated milk
* 1/8 teaspoon baking soda
* 1 teaspoon vanilla

Preparation:
In a medium saucepan combine sugar, syrup, and butter. Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute. Remove from heat and let stand for 5 minutes. In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce.

Pour into jars, cover, and refrigerate. Place jar in a pan of warm water to reheat.
Makes 2 cups of butterscotch sauce.