Cranberry Jalapeno Jelly

4 cups washed cranberries (2 - 12 oz. bags)
1 pkg. SureJel
2 cups chopped jalapenos (1 1/2 jars of sliced or whole jalapenos drained)
7 cups sugar

8 1-cup jelly jars

Put the cranberries into food processor to chop and then pour them into a bowl. Add drained jalapenos to processor and chop. Combine cranberries, jalapenos and surejel in a 4-quart microwavable bowl. Microwave on high, covered, for 12 minutes or until boiling, stirring once. Add sugar then microwave another 12 minutes or until boiling hard for 1 minute. Stir once. Pour immediately into sterilized jelly jars. Fill to just under the rim and add lids at once. Check after a day to make sure the seals all popped. 

Winter Vegetable Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, cut into 1/2-inch dice
• 2 garlic cloves, coarsely chopped
• Coarse salt and ground pepper
• 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
• 1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
• 5 1/2 cups (43.5 ounces) low-sodium chicken broth
• 1 can (14 ounces) cannellini beans, rinsed
• 3 sprigs thyme
• Grated Parmesan, for serving (optional)

(Despite the recommended ingredients, I use any variety of vegetables, including butternut squash, potatoes, carrots, zucchini, etc.)

Directions

1. In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

Crockpot Beef Brisket with Coca Cola

Ingredients:

3/4 cup cola
1/4 cup Worcestershire sauce
1 tablespoon vinegar
2 cloves garlic, minced
1 teaspoon beef bouillon granules
1/2 teaspoon dry mustard
1 teaspoon chili powder
1/4 teaspoon cayenne pepper, ground
2 medium onions, chopped
1 1/2 pound beef roast or brisket piece
1/2 cup ketchup
2 tablespoons margarine or butter

Directions:

For meat: Mix all ingredients up to and including red pepper. Reserve 1/2 cup for sauce. Cut meat to fit crock pot. Place onions in crock pot and meat on top of onions. Pour remaining liquid over meat. Cover and cook 10-12 hours on low, 5-6 hours on high.

For sauce: Combine 1/2 cup reserved liquid, ketchup and margarine in saucepan. Heat. Set aside. Shred cooked meat. Serve on buns or tortillas. Pass sauce.

Avgolemono Meatball Soup

Ingredients:

1 lb ground beef
1 onion, finely chopped
1/4 c. cooked white rice
3 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped fresh dill
2 tbsp. extra virgin olive oil
Pinch of ground cinnamon
1 tsp. salt
1/2 tsp. freshly ground black pepper
All-purpose flour for dredging
5 c. beef broth
1/4 c. unsalted butter or margarine
1 green onion, finely chopped
2 large eggs
Freshly squeezed juice from 1 lemon (about 1/4 c.)

Cooked rice for serving (optional)

Directions:

1. In a bowl, mix together the ground beef, onion, rice, parsley, dill, olive oil, cinnamon, salt, and pepper. Knead the mixture for a minute, with wet hands to prevent sticking, until well blended. Then form into meatballs about an inch in diameter. As you finish making the meatballs, roll them in a platter filled with some flour until coated on all sides and set aside in the refrigerator until needed (unless you are cooking right away).

2. In a pot, bring the broth, butter, and green onion to a boil over high heat. Add the meatballs a few at a time (so the broth stays at a boil), then reduce the heat to low, cover, and simmer until the meatballs are cooked through and the rice is tender, about 30 minutes.

3. When the 30 minutes are almost up beat the eggs in a small bowl, then whisk in the lemon juice a little at a time, beating constantly. Add a ladleful of hot broth to the lemon and egg mixture, beating all the time. Now add the lemon and egg mixture to the meatball soup, stirring the whole time, and as soon as it's added remove from the heat and serve. Serve over rice if desired.
*Courtesy of http://super-supper.livejournal.com/442782.html

Butternut Squash Spoonbread

Ingredients:

2 cups buttermilk

4 large eggs, separated

2 cups thawed, frozen unseasoned, pureed butternut squash

1/3 cup freshly grated Parmesan cheese

1 cup stone-ground white cornmeal

1 teaspoon baking powder

1 teaspoon chopped fresh rosemary

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, melted

Directions:

1. Preheat oven to 350°. Cook buttermilk in a heavy saucepan over medium-high heat, stirring often, 4 to 6 minutes or until bubbles appear around edges (do not boil); remove from heat. (Mixture may curdle.)
2. Lightly beat egg yolks in a large bowl; stir in squash and cheese. Combine cornmeal and next 4 ingredients in a small bowl. Stir cornmeal mixture into squash mixture. Pour warm buttermilk over squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.
3. Brush a 2 1/2- to 3-qt. baking dish or 12-inch cast-iron skillet with 1 Tbsp. melted butter; stir remaining melted butter into squash mixture.
4.  Beat egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into squash mixture. Pour mixture into prepared baking dish.
5.  Bake at 350° for 30 to 35 minutes or until top is golden and a wooden pick inserted in center comes out clean.
6. Note: We tested with Bird's Eye Frozen Butternut Squash. Buy 2 (12-oz.) packages to measure 2 cups 

*Courtesy of:  http://www.myrecipes.com/recipe/butternut-squash-spoon-bread-50400000116209/

Sauteed Scallops

Ingredients:

1/4 cup butter
2 cloves crushed garlic

2 sprigs fresh rosemary

1 pound scallops

Directions:

In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Indian-Style Curry

Ingredients:

• 1 13.5-ounce can coconut milk
• 1 tablespoon tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Few dashes hot sauce
• 1 medium onion, chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 1-inch knob ginger, peeled and grated
• 1 green bell pepper, seeded and chopped
• 1/2 large eggplant, peeled and cut into chunks
• 2 medium sweet potatoes
• 1 14-ounce can chick peas, drained and rinsed
• 2 pounds chicken breasts (about 6 thighs)
• Salt and freshly ground black pepper
• White rice

Directions:

In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

I ended up making this on the stovetop to save time and it worked out just fine. 

Peanut Butter Sauce

I use this on my oatmeal bake or ice cream.  It is so delicous!

Ingredients:

1/2 cup sugar
1 cup heavy cream
2/3 cup creamy peanut butter

Directions:

In a dry heavy saucepan over medium heat, cook the sugar without stirring until it begins to melt.
Continue cooking, stirring with a fork, until entirely melted. Cook until a deep golden caramel, swirling the pan occasionally.

Remove the pan from the heat and stir in the cream. The caramel will hiss, bubble and steam, and will form hard lumps. It’s ok. Return the pan to the burner, turn it down to low, and simmer, stirring, until all of the caramel has dissolved, anywhere from 15-30 minutes. Stir in the peanut butter until entirely incorporated, then remove from heat.

Store the sauce in the fridge in an airtight container. It will harden, so you will need to reheat it to re-saucify it. You can do this on the stove or in the microwave, using 30 second bursts.

Salmon Canapes

Ingredients:

• 1 (12-inch) seedless cucumber or 4 (4-inch) Persian cucumbers
• 1 (5.2 oz.) package spreadable herb-garlic cheese (2/3 cup)
• 3 tablespoons sour cream
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• 4 ounces thinly sliced smoked salmon

Directions:

1.  No more than 1 hour before serving, cut 32 crosswise slices of cucumber; arrange on a serving plate.
2.  Mix cheese and sour cream in a bowl until smooth; spoon into a pastry bag fitted with a large star tip and pipe onto cucumber slices.
3.  Cut salmon into 32 pieces; shape each into a roll and place on cheese mixture. Garnish with dill, if desired, and serve.

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Fresh Homemade Ricotta

Ingredients:

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice

• Special equipment: large sieve, fine-mesh cheesecloth

Directions:

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

This was so easy!

*Courtesy of:  http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282

Melt in Your Mouth Lemon Bars

Ingredients:

 

CRUST - 2 c all purpose flour - 1 c butter softened (no substituting)  - 1/2 c powdered sugar   FILLING - 4 eggs (slightly beaten) - 2 c sugar - 4 Tbsp flour - 6 Tbsp lemon juice FROSTING   - 1/2 c butter (softened)  - 1 c powdered sugar - 1 tsp milk - 2 Tbsp cold water   Directions:   1. MIX CRUST INGRED. WITH FORK AS YOU WOULD FOR A PIE CRUST. PAT INTO A 9X13 PAN WHICH HAS BEEN GREASED AND FLOURED. BAKE AT 350 DEGREES FOR 15 MINUTES. 2. AS CRUST IS BAKING. MIX FILLING. AFTER CRUST HAS BAKED 15 MINUTES, POUR FILLING OVER CRUST AND CONTINUE BAKING FOR 25 MINUTES. COOL BARS COMPLETELY 3. MAKE FROSTING BY BEATING BUTTER,POWDERED SUGAR AND MILK FOR 6 TO 8 MINUTES ON HIGH SPEED. THEN ADD 2 TBLSP. COLD WATER ONE AT A TIME. BEAT UNTIL SMOOTH. SPREAD OVER COOLED BARS *Courtesy of:  http://www.justapinch.com/recipes/dessert/cookies/melt-in-your-mouth-lemon-bars-3.html?source=fork_FB_lemon_bars

Meyer Lemon Cake

Ingredients:

Cake:

• Butter, for greasing pan
• Flour, for dusting pan
• One 3-ounce package lime flavored gelatin
• 1 1/3 cups granulated sugar
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups vegetable oil
• 3/4 cup orange juice
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 5 large eggs, slightly beaten

Glaze:

• 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
• 1/2 cup confectioners' sugar

Icing:

• 1/2 cup (1 stick butter), room temperature
• One 8-ounce package cream cheese, room temperature
• One 1 pound box confectioners' sugar

Directions:

For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

*Courtesy of: http://www.foodnetwork.com/recipes/key-lime-cake-recipe/index.html

This was so easy and delicious!

Cappellini with Tomato Cream Sauce and Crab

This recipe was super easy and delicious!

Ingredients:

2 tablespoon olive oil

1 large shallot, finely chopped

5 cloves of garlic, minced

1 pound Jumbo Lump Crab, divided (I used regular lump due to the price!)

1 28-ounce can whole peeled tomatoes, crushed

3 tablespoons basil, chopped

1/4 to 1/2 cup heavy cream

1 pound Cappellini pasta, cooked

Grated parmesan cheese for garnish

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until soft, about 1 to 2 minutes. Add half of the crab meat and stir. Add the tomatoes and basil. Let simmer 2 to 3 minutes. Using an immersion blender (or standing blender) to pulverize the mixture. (I do not have an immersion blender, so I just used crushed tomatoes and kept the crab lumpy)
2. Stir in heavy cream to desired creaminess. Cook for an additional minute. Stir in the remaining crab and cook to heat through, 1 to 2 minutes.
3. Serve crab sauce over the Cappellini pasta and sprinkle with Parmesan cheese.

Yum!

*Courtesy of http://recipes.howstuffworks.com/menus/lisas-cappellini-with-rose-sauce-and-crab-recipe.htm

Made-Up Mac and Cheese

Ingredients:

1/2 pound of egg noodles
1 cup freshly shredded cheddar cheese
1/2 cup freshly shredded piave
1/4 cup heavy cream
2 TBSP butter
2 TBSP bread crumbs
salt and pepper

Directions:
1.  Preheat oven to 350 degrees.
2.  Boil egg noodles until al dente.
3.  Drain egg noodles and mix with cheeses and cream in lightly greased baking pan.  Add salt and pepper to taste. 
4.  Sprinkle bread crumbs and top with thin pats of butter. 
5.  Bake for 15-20 minutes.
6.  Stir and serve.

Note:  All of these measurements are approximate - I just made this up as I went along so feel free to be creative!

Broccoli Orzo

Orzo Salad
Serves 6
You can cook the pasta, blanch the broccoli, and make the pesto ahead of time, if needed. And, if you're looking for something more substantial, top with a poached egg or two.
Fine-grained sea salt
1 1/2 cups / 9 oz / 255 g whole wheat orzo
5 cups / 11 oz / 310 g raw broccoli cut into small florets and stems
2 cloves garlic, peeled
2/3 cup / 3.5 oz / 100 g pine nuts, toasted
1/3 cup / .5 oz / 15 g freshly grated Parmesan cheese
Juice of 1 lemon
1/4 cup / 60 ml extra-virgin olive oil
1/4 cup / 2 oz / 60 g crème fraîche
Grated zest of 1 lemon
1 small ripe avocado, peeled, pitted, and sliced
Bring a large pot of water to boil. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
In the meantime, cook the broccoli. Bring 3/4 cup / 180 ml water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute, just long enough to take off the raw edge. Quickly drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.
To make the pesto, combine 2 cups / 7 oz / 200 g of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in the olive oil and crème fraîche and pulse until smooth.

Just before serving, toss the orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and the lemon zest. Thin with a bit of warm water if you like, then taste and adjust if needed. You might want to add a bit more salt, or an added drizzle of lemon juice, or more pesto. Gently fold in the avocado. Turn out into a bowl or onto a platter and top with the remaining pine nuts.

Thank you Alyson Aldous!