Balsamic Vinaigrette
1/3 C. balsamic vinegar
2 T. water
2 T. dried thyme
1â„4 t. salt
1â„4 t. pepper
1 T. dried basil
1â„4 t. garlic powder
Add all ingredients in a blender and mix well.
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Bacon-Mushroom Bread
1/2 C. chopped fresh mushrooms
1 garlic clove, minced
2 T. butter
1 egg
1 C. milk
1 3/4 C. all-purpose flour
2 T. snipped parsley
2 T. grated parmesan cheese
2 1/2 tsp. baking powder
2 tsp. instant minced onion
1/2 tsp. salt
4 slices bacon, cooked crisply and crumbled
Melted butter; additional cheese and parsley, optional
Heat oven to 350 degrees. Grease 1-quart round casserole. Cook and stir the mushrooms and garlic in 2 T. butter over medium heat for about 3 minutes. Beat egg slightly in a large bowl with fork; stir in mushrooms and remaining ingredients–milk, flour, parsley, cheese, baking powder, onion, salt and bacon–with the exception of melted butter. Stir just until flour is moistened; do not beat. Spread in casserole; brush lightly with melted butter; sprinkle with additional cheese and parsley, if desired. Bake until crust is golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Immediately remove from casserole; serve warm.
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Asparagus Eggs Benedict
1/3 pound fresh Asparagus
1/2 cup margarine
1/2 cup flour
3 cups milk
1 1/4 cups chicken broth
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/3 cup shredded cheddar cheese
1/2 pound sliced ham, cubed
5 hard cooked eggs, quartered
3-4 English muffins
Cut asparagus into 1/2 inch pieces. Cook in a small amount of water until it changes color (about 2 minutes), drain and set aside. Melt margarine in 3 quart sauce pan. Stir in flour until smooth. Add broth, salt, and cayenne pepper and bring to a boil; cook and stir for 2 minutes. Add cheese, stir until it melts. Add eggs, ham and asparagus. Heat through. Serve over toasted English muffins.
Almond Toffee Brittle
1 1/2 cups whole raw almonds
3 1/3 cups sugar
1 1/2 cups (3/4 lb.) butter
1/4 cup light corn syrup
1/2 teaspoon salts
1 tablespoon vanilla
12 ounces bittersweet or semisweet chocolate, finely chopped
Place almonds in a baking pan. Bake in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop.  In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300° on a candy thermometer; see notes), 10 to 15 minutes. Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes. Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes. Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes). To remove, gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.
Serving Size: 1 ounce
Calories: 158
Fat: 9.4g
Fiber: .4g
Asparagus-Fontina Gratin
1 bunch asparagus (1-2 lb.)
1/2 C. bread crumbs
1 T. olive oil
1/2 C. coarsely grated Fontina
1/4 tsp. fresh ground black pepper
1/2 C. heavy cream
1/4 C. low-sodium broth (chicken or vegetable)
Preheat the oven to 350F and put the rack in the middle position. After rinsing the asparagus, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) In a small bowl, toss together the bread crumbs, oil, Fontina and pepper. Set aside. Arrange the asparagus in a casserole dish large enough to hold them in a single layer. Pour the heavy cream and chicken stock over the mixture. Cover with foil and bake until tender, 14-18 minutes. Remove the asparagus from the oven and preheat the broiler. Uncover the asparagus spears and sprinkle the bread crumb and cheese mixture over them. Broil, watching closely, until the mixture is brown and bubbly, 3-5 minutes.
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Cranberry Quatre Quarts Cake
3 large eggs, separated
¾ cup granulated sugar
¾ cup salted butter
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ cup dried cranberries
Preheat oven to 350 degrees. Butter a 10-inch round cake pan and set aside. Beat egg whites until stiff peaks form. In a separate bowl, cream together the egg yolks, sugar, butter, and vanilla. Stir in the vanilla, flour, and dried cranberries, and then fold in the egg whites. Pour into the prepared pan and bake for 45 – 50 minutes, until it tests done. Cool for 10 minutes in pan, and then transfer to a wire rack for complete cooling.
Cranberry Upside-Down Cake
3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick)
1/2 cup sugar, plus 1/2 cup
1 pound cranberries, rinsed, picked over, and patted dry
1 large egg
1 teaspoon vanilla
1 teaspoon minced orange rind
1 1/4 cups all-purpose flour
1 1/2 teaspoons double acting baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup red currant jelly
Sweetened whipped cream, as accompaniment, if desired
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan. In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar. Add the egg, vanilla, and orange rind and beat the mixture until well combined. Into another bowl sift together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined. Pour the batter over the cranberries and smooth the top. Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean. Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake stand. In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake. Serve the cake warm or at room temperature with the whipped cream, if desired.
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Chorus Girls Cookies
The hair on these adorable cookies is refrigerated gingerbread cookie dough squeezed through a garlic press. What a great idea!
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies
1/4 roll (16.5 oz size) Pillsbury® Create ‘n Bake® refrigerated gingerbread cookies
Round or flower-shaped candy sprinkles
40 miniature candy-coated chocolate baking bits
Drinking straw
Red sugar
Yellow and green decorating icing (or other colors as desired)
Heat oven to 350°F. Remove half of sugar cookie dough from wrapper; refrigerate remaining dough until needed. Cut half of dough into 15 (1/4 inch) slices. Leave 10 slices whole to resemble chorus girls’ heads. On ungreased large cookie sheet, place 2 inches apart. Cut remaining 5 slices in half crosswise to make hair bows. For bows, cut half slice into 2 pieces; do not attach at this point. Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add bows to tops of heads as desired. Place candy sprinkles on faces for noses and baking bits (blue or green) on faces for eyes. With drinking straw, poke holes for mouths. Sprinkle red sugar on cheeks to resemble blush. Repeat with remaining half of dough. Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate bows with decorating icing.
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Chicken Marsala with Mushrooms
4 Chicken half-breast, boneless & skinless
1/4 C. Flour
1/2 tsp. Salt
Pepper to taste
1/2 tsp. Oregano, dried
4 T. Oil
4 T. Butter (or margarine)
1 C. Fresh Mushrooms, sliced
1/2 C. Marsala wine
Pound chicken breasts between sheets of “Saran Wrap” until about 1/4″ even-thickness. Combine flour, salt, pepper and oregano, blend. Dredge chicken pieces in the flour, shake off excess. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown. Turn breasts over to second side to cook, add the mushrooms around the chicken breasts. Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms. When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes. Transfer to serving plate.
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Cherokee Ramp Biscuits
4 C. all-purpose flour
1 T. baking soda
1 tsp. Sea salt
2 heaping T. baking powder
1/2 C. shortening or vegetable oil
2 C. buttermilk
1 C. uncooked minced fresh ramps
Sift flour, salt, baking powder and baking soda together. Cut in shortening until mixture is the size of coarse crumbs. Add ramps and enough buttermilk to make a soft dough ball, making sure ramps are mixed well into the dough. Turn out onto floured surface. Knead dough from north to south, east to west, adding flour if too sticky. The more you knead, the lighter the bread. Flatten the dough and cut out biscuits or just leave as flat bread or “pone”. Preheat oven to 425 degrees and place biscuits on a lightly greased pan. Lightly caramelize a small amount of ramps in a bit of butter. Strain the ramps and brush the top of the raw biscuits with the ramp infused butter before baking them 15-20 minutes or until golden brown. Actual baking time depends on your oven and the thickness of the biscuits – when the bread is done, the ramps will be also. Serve immediately with real butter.
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Seasoning Salt
3 tsp. garlic powder
3 tsp. salt
2 tsp. Sugar
1 tsp. onion powder
1/2 tsp. black pepper
1/4 tsp. cayenne
½ tsp. Paprika
¼ tsp. Turmeric
Combine all ingredients in a jar with a lid. Tightly close the lid and shake very well to combine all ingredients.
Capered Shrimp Bake
1 tsp. minced garlic
2 tsp. olive oil
1 (28-oz.) can diced tomatoes
1 tsp. cumin
1/4 tsp. dried pepper flakes
1 tsp. ground dried oregano
Salt and pepper
1 tsp. sugar
1/4 Anaheim pepper cut into thin strips
Squeeze of lemon
1 small jar capers, drained
3/4 to 1 pound large frozen cooked shrimp, partially thawed
Heat oil in skillet, add garlic and cook briefly, stirring. Add tomatoes, cumin, pepper flakes, oregano, sugar, pepper strips, lemon juice, and capers to the skillet and cook, stirring, until heated through and blended. Season to taste with salt and pepper. Spoon half of the tomato mixture into a 8 or 9-inch square glass baking dish, spreading evenly, Arrange shrimp on top of tomato mixture, covering completely. Spoon remaining sauce over the shrimp. Top generously with crumbled feta cheese with herbs. Bake in 350-degree oven for about 15 minutes.
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Braised Fennel with Crispy Prosciutto
3 Med. Fennel Bulbs
2-3 T Olive Oil
1/2 C. Chicken Stock
1/2 C. Dry White Wine (like a Sauv. Blanc)
3-4 sprigs of Fresh Thyme
1 Bay Leaf
4 slices Prosciutto
Slice the fennel into 1/2″ thick pieces (try to keep each piece with bit of the root base so it stays together.)  On med.-high, heat a large sauté pan then add olive oil. After oil is hot, add fennel and caramelize on all sides (@3-4 min. per side.) Add stock, wine, thyme and bay to fennel and reduce heat to low – med-low. Cover and gently simmer for 20-30 min., or until fennel bulbs are tender with a fork (you may need to add more stock as you simmer. Don’t let pan go dry, but you don’t want hardly any liquid left when you are done.) While fennel cooks, heat a sauté pan over med-high, add a touch of oil and crisp the prosciutto (just like cooking bacon.) After it cools a bit, slice it into your preferred size. Plate the fennel and top with the crispy prosciutto. If you aren’t using the prosciutto, make sure you season the fennel.
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Bel Aria Chicken & Pasta
Coarse salt
1 lb. rigatoni pasta
3 T. extra-virgin olive oil (EVOO)
3 T. unsalted butter
1 1/3-1 1/2 lb. chicken tenders, cut into large bite size pieces
Coarse black pepper
1/2 lb. cremini mushroom caps, thinly sliced, or 4 portabello caps, gills scraped out, halved and thinly sliced
4 garlic cloves, chopped
4 Italian hot red cherry peppers, drained and chopped, plus a splash of the pickling juices from the jar
1/2 C. dry white wine
1/2 C. grated Parmigiano-Reggiano, plus more to pass at the table
Handful of fresh flat-leaf parsley, chopped
Crusty bread
Bring a large pot of water to a boil for the pasta. When it comes to a boil, salt it and add the rigatoni. While the pasta is working, heat a big, deep skillet over medium-high heat. Add 2 T. of the EVOO and 1 1/2 T. of butter. When the butter melts into the oil, add the chicken to the skillet, season with salt and pepper, and brown for 2-3 minutes on each side. Transfer chicken to a plate. It will finish cooking through when added back to the sauce later. Return the pan to the heat and add another T. of EVOO, the remaining butter, then the mushrooms and garlic. Cook until the mushrooms are tender, 10-15 minutes. Salt and pepper the mushrooms after they brown. Next, add hot peppers and a splash of the pickling liquid to the pan. Add the white wine and scrape up the pan drippings with a wooden spoon. Cook the wine down for a minute, then slide the chicken back into the pan. Cook together another couple of minutes to finish cooking the chicken through. Just before you drain the pasta, add 2 ladles of the water to the skillet. The starchy water will help the sauce form and adhere to the pasta. Drain the pasta while it still has a strong bite to it, a little shy of al dente. It will continue to cook a little once it is combined with the sauce. Drain the rigatoni well and add it to the skillet. Turn off the heat and toss the chicken, mushrooms, and pasta together for a minute or two, sprinkling in 2 or 3 handfuls of cheese as you go, to allow the pasta to soak up the sauce and flavors. Garnish the pasta with lots of chopped parsley and pass extra cheese and crusty bread at the table.
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Beefy Bean Soup
1 T. vegetable oil
3/4 lb. beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 C.)
3 C. beef broth
1 C. dry white wine or beef broth
2 T. chopped fresh thyme leaves or 2 tsp. dried thyme leaves
1/4 tsp. pepper
1 bay leaf
2 cans (15 to 16 oz.) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired
Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon. Be sure to use a large Dutch oven. Using a smaller pot can cause spillovers, make the mixture heat too slowly or possibly overcook the carrots, celery or beef.
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Autumn Sausage Casserole
1 pound sausage
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice
1/2 cup raisins
1 T dried parsley flakes
1 T brown sugar
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. black pepper (start with 1/8 if your kids don’t tolerate a touch of spice)
1/3 cup chicken broth or water (I used water)
The amount of ingredients fit nicely in a 4 quart crockpot. I’d say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It’s a pretty easy recipe to adapt to your needs. If you are going to use uncooked pork sausage, I’d recommend browning on the stove top, and draining before adding to the crockpot. Otherwise, dump all the ingredients into the crock, and stir well. Cover and cook on low for 5-7 hours, or on high for 3-4. You’re really only heating through, and allowing the vegetables to soften. This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates. We decided that eating this felt exactly like eating a bowl full of Fall. The spices are spot-on, and are comforting and hearty. Adam and I each had two servings, and then picked more while cleaning the dishes. I will make this again, often.
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Autumn Pork Chops with Roasted Shallots and Carrots
12 medium shallots (peeled)
4 large carrots (peeled and cut into sticks 2 inches long)
1 quart water
Spray oil
1 medium white onion (diced)
1 15 oz. can white northern beans (drained and rinsed)
1 C. low sodium chicken stock
1/2 C. water
1/4 C. white wine
2 T. fresh rosemary leaves
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
4 4 oz. center cut pork chops (trimmed well of excess fat)
Preheat the oven to 325° F. Place the peeled shallots in a medium sauce pan and cover. It is best if the shallots don’t touch. Place the pan in the oven and roast for about 30 minutes while the sauce is cooking. Steam the carrots for about 8 – 10 minutes until only slightly soft. Remove and set aside. Lightly spray the bottom of a sauce pan with the oil. Place the pan over medium heat and add the onion. Cook slowly, reducing the heat if necessary, until the onions are soft and translucent. Add the beans, chicken stock, water, wine, rosemary, salt and pepper to the pan and cook over low heat for about 30 minutes until the beans are soft. (If you have a tea ball the rosemary leaves can be placed inside while the sauce is cooking making it easier to remove the herbs later.) Remove the rosemary leaves. Puree in blender or using a stick blender. About the time that the sauce is finished the shallots should be roasted. Remove the pan from the oven and set in a warm place. Increase the temperature of the oven to 400° F. Place two medium non-stick skillets in the oven and pre-heat them for about 10 minutes. Spray each pan lightly with oil and place the carrots in one and the pork chops in the other. Return the pans to the oven for roasting. The carrots should be tossed about every 4 minutes or so. Turn the pork chops at about 8 minutes and cook for 13 – 15 minutes. Place the shallots on a plate and top with carrots. Top the vegetables with 1/2 C. sauce per serving and then each plate with a pork chop.
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Country Autumn Herb Soup
1 lb. Spinach
4 T. Butter
2 cloves Garlic, minced
4 T. Flour
1/2 C. packed Basil, chopped
1/4 C. packed Flat Leaf Parsley, chopped
1/4 C. packed Chives, chopped
2 T. Mint, chopped
3 C. Chicken Stock
1 1/2 C. Cream or Half and Half
Salt and Pepper
Rinse spinach; do not dry. Cook in large skillet (the liquid from rinsing should be enough to steam it), until it has wilted. Turn with tongs or a couple of wooden spoons to ensure it wilts evenly. Melt butter in large saucepan and sauté garlic for 1 to 2 minutes without browning. Add flour and cook another 2 minutes while whisking. Do not brown. Add fresh herbs and chicken stock. Stir to smooth out soup and cook over low heat for 5 to 10 minutes; return spinach to soup. Puree soup in processor and return to clean pan. Add cream and heat through without boiling. Season with salt and pepper to taste.
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Tom-Mozz Skewers with Bloody Mary Vinaigrette
When you skewer perfect, flavorful cherry tomatoes and bite-sized mozzarella bocconcini (little balls) and serve them with spicy Bloody Mary Vinaigrette, you get a salad takeoff that is simple, dramatic, delicious –and nearly instant. To make it even more special, serve with Crispy Buttermilk-Soaked Onions.
1/2 cup bottled Bloody Mary mix
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 finely diced celery hearts (about 3 tablespoons)
32 fresh mozzarella bocconcini
32 cherry tomatoes
32 large basil leaves, washed and dried
8 10-inch wooden skewers
Crispy Buttermilk-Soaked Onions (if desired)
In a medium bowl, whisk together all the ingredients for the vinaigrette. Refrigerate until you’re ready to serve. Thread the mozzarella, tomatoes, and basil leaves on the skewers, alternating them and using 4 of each per skewer. Cover and refrigerate until ready to serve. Arrange two skewers on each of four salad plates and drizzle the skewers with the vinaigrette. You can also arrange all the skewers on a big platter and pour the vinaigrette into a small bowl for dipping. If you’re serving with the Crispy Buttermilk-Soaked Onions, mound them next to the skewers and serve immediately.
Cat’s note: Some Bloody Mary mixes are saltier and spicier than others; be sure to taste before adding more salt or pepper.
from: Cat Cora’s Classics with a Twist
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Sweet-Hot Coconut Shrimp
1 lb. shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
1/2 C. coconut milk
Sweet-hot chili sauce
2 C. thinly sliced English cucumber
In a bowl, mix shrimp, coconut milk, and 2 T. sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day (see notes). Thread shrimp onto 8 to 10 soaked wooden skewers (see notes). Place on a rack in a 10- by 15-inch broiler pan. Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more T. chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.
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Spinach Steak Pinwheels
1-1/2 lb. boneless beef sirloin steak
8 bacon strips, cooked and drained
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/4 C. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. cayenne pepper
Make diagonal cuts in steak at 1-in. intervals to within 1/2 in. of bottom of meat. Repeat cuts in opposite direction. Pound to 1/2 in. thickness. Place bacon down the center of the meat. In a large bowl, combine the spinach, Parmesan cheese, salt and cayenne; spoon over bacon. Roll up and secure with toothpicks. Cut into six slices. Grill, uncovered, over medium heat for 6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Discard toothpicks. Yield: 6 servings.
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Slow Cooker Butternut Squash Soup
2 T. butter or margarine
1 medium onion, chopped (1/2 C.)
1 butternut squash (2 lb), peeled, cubed
2 C. water
1/2 tsp. dried marjoram leaves
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8 oz) cream cheese, cubed
In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender. In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese. Cover; cook on Low heat setting 6 to 8 hours. In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese and whisk well. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.
Yield: 6 servings
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Schlopp with a Cherry on Top
Juice of 1 orange1/4 cup canola, sunflower, or other light cooking oil
1/4 cup honey
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 cup pearled barley
1 cup rolled rye
1 cup quinoa
1 cup oat bran
4 cups uncooked oatmeal(not quick-cooking)
1/4 cup chopped walnuts
1/2 cup golden raisins
1 ripe banana
4 ounces plain or flavored
Yogurt
1 Maraschino cherry
Preheat the oven to 300°F. In a large bowl, mix together the orange juice, oil, honey, sesame seeds, and poppy seeds. Add the barley, rye, quinoa, oat bran, and rolled oats. Mix until all are well coated, using your hands if necessary. Spread on two large, ungreased baking sheets and bake until lightly toasted, about 45 minutes to 1 hour, stirring every 15 minutes or so. Stir in the walnuts after about 30 minutes. Remove, let cool to room temperature, and stir in the raisins. (May be stored in airtight containers for up to three weeks.) Cut the banana in half and peel it. Cut each half lengthwise to make 4 long slices. If desired, heat in a frying pan or microwave. Put 1/4 cup of granola in a bowl, top with half the yogurt, and add the banana slices. Add another 1/4 cup of granola and the remaining yogurt and top with the cherry. Makes about 8 cups of granola and 1 serving of Schlopp
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Toast with Prosciutto Scrambled Eggs, Peppers & Pickled Onions
Toast with Prosciutto Scrambled Eggs, Peppers & Pickled Onions
1 red onion
1/2 C. red wine vinegar
1/2 C. white sugar
Pinch of salt
Peel the onion. Cut in half and slice into very thin half-moon shapes. Bring the vinegar and sugar to a boil, add the salt and pour over the red onions; set aside for at least 2 hours.
3 T. olive oil
2 yellow onions, peeled, sliced thin
2 thyme sprigs
1/4 tsp. sugar
1/2 tsp. salt
In a large saute pan, add the olive oil, onions and thyme sprig, and cook over medium-high heat until just starting to color, about 10 minutes. Reduce the heat and cook slowly until caramelized, stirring every few minutes to ensure even browning (add a small amount of water, if needed). Add the sugar and salt and continue until most of the moisture has cooked off and the onions are dark and flavorful.
3 T. finely minced Prosciutto
5 eggs
1 T. cream
1 T. butter
1/4 C. caramelized onions, chopped
1 tsp. oregano, minced
Seed bread, sliced thick, grilled as needed
Olive oil as needed
Piquillo peppers, sliced as needed
Micro basil as needed
Pickled Red Onions, as needed
In a sauté pan, cook prosciutto over medium heat until crunchy and browned, and set aside. Combine the eggs and cream in a small bowl and whisk until frothy. When ready to serve, heat butter over medium-high in a small sauté pan. Add eggs and cook, folding eggs occasionally, until slightly cooked, about 2 minutes. Add the caramelized onions, prosciutto and oregano and stir to combine. Remove from the heat and keep warm.  Brush the bread with olive oil, then grill the bread on both sides, top with a little of the scrambled eggs, a few slices of the piquillo peppers, a few pickled red onions and micro basil.
SBD Dilled Shrimp Salad with Herb-Dill Dressing
Shrimp
1/2 C. dry white wine
1/2 tsp. mustard seeds
1/8 tsp. red-pepper flakes
1 bay leaf
1/2 lemon, sliced
3/4 pound large shrimp, peeled and deveined
Herb-Dill Dressing
1 1/2 tsp. extra-virgin olive oil
1 1/2 tsp. red wine vinegar
1 tsp. water
1 tsp. chopped fresh basil
1 tsp. chopped fresh dill
1/2 tsp. finely chopped garlic
1/2 tsp. Dijon mustard
1/4 medium onion, sliced
1/2 large head romaine lettuce
2 ripe tomatoes, cut into wedges
3 fresh mushrooms, sliced
Fresh dill sprigs (optional)
To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves. To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled. Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.
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Mostly Green Curry Chicken
1 13/12 oz can coconut milk
1 1/2 C. chicken stock or broth
1 C. jasmine rice
3 T. vegetable oil
4- 6 to 8 oz boneless, skinless chicken breasts, cut into bite sized pieces
Salt and black pepper
1 green bell pepper, cored, de-seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno, cut in half and seeded
3-inch piece of fresh ginger, peeled and freshly grated
2 C. broccoli florets
zest and juice of 1 lime
1/4 C. fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 C. fresh flat leaf parsley leaves, chopped
1 C. frozen peas
Tabasco sauce to taste
In a sauce pan, combine 1 C. of the chicken stock, 4 oz. of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 minutes. Turn the heat off and keep the rice covered until ready to serve. While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 T. of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last T. of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut mil and 1/2 C. chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Service over the coconut jasmine rice.
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Hershey’s Best Loved Chocolate Cheesecake
Quick Chocolate Crumb Crust (recipe follows)
3 packages cream cheese, softened
1 ¼ cups sugar
1 container (8 ounces) dairy sour cream
2 teaspoons vanilla extract
½ cup Hershey’s Cocoa
2 tablespoons all-purpose flour
3 eggs
Quick Chocolate Drizzle (recipe follows)
Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan. Prepare quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.
Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and ¼ cup (1/2 stick) butter or margarine, press onto bottom of 9-inch spring form pan. Makes 1 (9-inch) crust. (I didn’t have a spring form pan so i just used a regular 9 inch round cake pan and it worked just fine. It made 2 of them instead of just one because they aren’t as thick. Also it doesn’t take quite as much time to cook either.)
Quick Chocolate Drizzle: Place ½ cup Hershey’s Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl.  Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.
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Mozzarella Cheese Puffs
1 cup flour, sifted
1/4 tsp. salt
1/4 tsp. Paprika
1/2 cup butter or margarine
6 oz. shredded mozzarella cheese
Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees. Â Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatoes, and basil.
Grilled Quail with Red Wine – Blackberry Sauce
2 (14-oz.) packages quail, dressed with breasts deboned
1 (8-oz.) bottle Italian dressing
1/2 C. dry red wine
1 (9.5-oz.) jar seedless blackberry spread
Rinse quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing. Cover or seal, and chill 8 hours. Remove quail, discarding marinade. Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half. Whisk in blackberry spread until smooth. Reserve 3/4 C.. Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce. Serve with reserved 3/4 C. sauce.
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Lentil Soup with Preserved Lemons
1 T. olive oil (15 ml)
2 whole chicken legs, halved
4 medium red potatoes, skin on, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
2 cloves garlic, minced
1 1/2 T. minced ginger (22 ml)
1/2 C. white wine (60 ml)
6 C. chicken stock (1125 ml)
Coarse salt and freshly cracked pepper, to taste
1/2 C. red lentils (125 ml)
1 cinnamon stick
1/3 C. chopped dried figs (175 ml)
1/4 C. chopped cilantro (60 ml)
 
Using a Dutch oven or large pot, heat olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate. Reduce heat to medium high. Add remaining 1 T. of olive oil and add the potatoes, carrots, garlic, and ginger. Deglaze pan with white wine. Add the chicken back to the saucepan and also the cinnamon, chicken stock, lentils and figs. Season the soup with salt and pepper to taste. Reduce heat to low, cover and cook until chicken is tender, about 45 minutes to 1 hour. Remove the chicken meat from the bones and chop. Add back to the soup. Garnish with cilantro. Serve with some of the Preserved Lemons.
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Grilled Vidalia Onions with Poblano Cream
2 poblano Chiles, roasted and peeled, seeds and stems removed
½ tsp. Salt
1 bunch Cilantro, leaves only
1 C. Sour Cream
Juice of 1 Lime
4 Vidalia Onions, peeled and halved along the equator
Olive Oil
Salt and Pepper to taste
Combine chiles, salt, cilantro, sour cream and lime juice in a food processor and puree. Chill in the refrigerator. Prepare grill for direct cooking at high heat. Make ¼†deep X shaped incisions on the flat sides of the onion halves without touching the 2 outside layers. Grill the onion halves until kind of soft. Puddle some of the poblano cream on small plates and serve the onion halves in it, flat side up. Drizzle with olive oil and sprinkle with salt and pepper.
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Jungle Juice Punch
1 1/2 quarts water
4 cups sugar
1 (46-ounce) can pineapple juice
1 (46-ounce) can orange juice
1/4 cup lemon juice
6 ripe bananas, mashed
2 (32-ounce) bottles ginger ale, chilled
Combine water and sugar in a large Dutch oven. Bring to a boil; cook 5 minutes or until sugar dissolves, stirring frequently. Let mixture cool slightly. Add juices and mashed banana, stirring well. Transfer juice mixture to a freezer container; cover and freeze at least 8 hours. To serve, let stand at room temperature 4 to 5 hours or until slushy. Gently stir in ginger ale just before serving.
Grilled Rosemary Shrimp Skewers
16-20 extra-large shrimp, shelled and deveined
2 T. olive oil
2 tsp fresh thyme leaves
16-20 4-inch rosemary skewers (see instructions)
Sea Salt
In a medium non-metal bowl, combine shrimp, oil, and thyme. Cover and refrigerate for 2 hours or up to 6 hours. For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer.  Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.
Yield: 16-20
Calories: Â 23
Fat: 0g
Fiber: 0g
Kid-Pleasin’ Chili
1/2 lb. lean ground beef
1 can (15 to 16 oz.) kidney beans, rinsed and drained
1 can (10 3/4 oz.) condensed tomato soup
1 soup can water
1 T. instant minced onion
2 to 3 tsp. chili powder
Cook beef in 2-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.  Stir in remaining ingredients. Heat to boiling, stirring occasionally.  Have the kids help by sprinkling the chili with shredded Cheddar cheese or fish-shaped crackers.
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Grilled Polynesian Chicken
2 T. Soy sauce
1 T. Brown sugar
1/4 tsp. Ginger
1/8 tsp. Garlic powder
4 Chicken breast, boneless
8 oz Pineapple slices, drained
4 tsp. Coconut
In a small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. Place chicken on plate. Brush both sides of each breast half with soy sauce mixture. Cover; let stand for 15 min. at room temperature to marinade. Heat grill. When ready to barbecue, oil grill rack. Place chicken on gas grill over med. high heat or on charcoal grill 4 – 6 inches from med. high coals. Cook 8 – 10 min. or until chicken is tender and juices run clear, turning once. Top each with a slice of pineapple during last few minutes of cooking time. Serve sprinkled with coconut.
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Grilled Pork Chops with Rhubarb Chutney
1/2 C. Rhubarb Chutney (recipe follows)
1 tsp. ground coriander
1 tsp. paprika
1/4 tsp. ground cinnamon
1/2 tsp. kosher salt, or to taste
Freshly ground pepper to taste
4 4-oz. boneless pork chops, 1/2 inch thick, trimmed (see Tips)
 
Prepare Rhubarb Chutney. Preheat grill to medium-high. Mix coriander, paprika, cinnamon, salt and pepper in a small bowl. Sprinkle evenly on both sides of each pork chop, rubbing to coat the meat evenly. Lightly oil the grill rack (see Tips). Grill pork chops over medium-high heat until browned and just cooked through, 3 to 5 minutes per side. Serve with chutney. Tips: If you can’t find thin pork chops, slice thick ones in half crosswise. To oil the grill rack: Dip a folded paper towel in a little canola oil; holding it with long-handled tongs, rub it over the grill rack.
Rhubarb Chutney
2 C. diced rhubarb
3/4 C. diced red apple
1/2 C. dried cranberries or cherries
1/4 C. finely chopped red onion
1/4 C. water
1/4 C. honey
1 tsp. minced fresh ginger
2 tsp. red-wine vinegar
1/4 tsp. crushed red pepper, plus more to taste
Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.
Grilled Hangar Steak with Fried Leeks
1 Yellow Onion, thinly sliced
2 cloves Garlic, minced
1/2 C. Soy Sauce
1/2 C. Dry Sherry
1/4 C. Rice Wine
Juice of 2 Lemons
5 drops Tabasco Sauce
4 Beef Hangar Steaks (8 to 12 oz. each), skirt steak or flank steak may be substituted
2 T. Vegetable Oil Pepper
2 Leeks, white parts only, split lengthwise and cleaned
2 C. Canola Oil for frying
4 thick slices Good Bread, toasted, for serving
In glass baking dish, mix together onion, garlic, soy sauce, sherry, rice wine, lemon juice and Tabasco. Lb. steaks to 2/3†thickness. Rub meat with oil and season well with pepper. Add steaks to marinade. Let stand one hour. Cut leeks into 2“ lengths. Finely julienne each length. Soak in cold water for at least 30 minutes.  Oil surface of a clean grill rack. Preheat until hot. Remove steaks from marinade; discard remaining. Grill steaks for 3 minutes on one side. Turn and grill for 2 minutes on second side for medium-rare; set aside to rest on carving platter while you finish leeks. Pour oil into wok and heat to 225F, or until hot enough to brown a cube of bread tossed into it. Meanwhile, drain keels and pat completely dry. Deep-fry leeks in 3 batches just until lightly browned, 2 to 4 minutes. Drain well on paper towels, season with salt and pepper. To serve place toast on heated serving plates. Slice hangar steak on an angle and distribute over toast. Scatter leeks over the top and serve.
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Grilled Halibut with Warm Tomato Compote
1 1/2 tsp. butter
2 6- to 8-oz. halibut fillets (each about 1 inch thick)
2 tsp. chopped shallots
1-2 C. chopped plum tomatoes/halved cherry tomatoes
3 tsp. dry white wine
1 tsp. (packed) chopped fresh tarragon or 1 tsp. dried
1 or 2 tsp. salt packed capers, rinsed
Prepare barbecue (medium-high heat). Melt butter in heavy medium skillet. Brush fish on both sides with half of butter. Sprinkle fish with salt and pepper. Add shallots to butter remaining in skillet. Cook over high heat 1 minute. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes. Add wine, tarragon, and capers and boil until compote is thick, about 1 minute. Remove from heat; season with salt and pepper. Cover with foil and keep warm. Grill fish until just opaque in center, about 4 minutes per side. Transfer to plates. Spoon compote alongside fish.
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Grilled Chicken Cheddar Casserole with Mushrooms
Nonstick cooking spray
1 lb. penne pasta
1 T. butter
1 1/2 T. all-purpose flour
2 1/2 C. fat free milk
1 T. Dijon mustard
1/2 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. ground white pepper
3 T. sliced green onion
1/2 C. thinly sliced carrots
1 1/2 C. (4 oz. s) sliced mushrooms
1 C. shredded Cheddar cheese
4 boneless, skinless chicken breast halves, grilled and sliced
2 T. bread crumbs
1 T. chopped parsley
Preheat oven to 350 degrees Fahrenheit. Spray a 13×9-inch baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot. Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat. Mix pasta into sauce and pour into prepared pan. Arrange sliced grilled chicken over pasta. Mix bread crumbs and parsley together and sprinkle over pasta. Bake about 25 minutes or until pasta is heated through and edges are bubbling.
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Grilled Apple Salad
1/4 C. balsamic vinegar
1/4 C. honey
2 T. plus 2 tsp. olive oil
2 firm apples, cored and cut lengthwise into 8 wedges
1 red or green bell pepper, cut into 16 strips
3 C. mixed salad greens and arugula
1/4 C. crumbled chèvre (goat) cheese
1/4 C. chopped walnuts, toasted
For the vinaigrette: Whisk together vinegar and honey. Add 2 T. oil, continue to whisk until blended. Set aside. Prepare barbecue (medium-high heat). Lightly brush apples with remaining oil; place on grill rack. Cover and grill apples about 8 minutes or until tender and light brown, turning occasionally. Divide salad greens among four serving plates. Arrange 4 apple wedges, 4 bell pepper strips, and 1/4 of the cheese over each serving. Drizzle with 1T. vinaigrette; sprinkle with walnuts.