Buttered Pecan Cheese ball

Cheese balls can be easily adapted to delete an ingredient you don't like, or add one that you do.  Don't skip the butter roasted pecans, which can be made ahead of time and stored in airtight container.


Ingredients:

3/4 cup pecans
1 tablespoon melted butter
1/4 teaspoon kosher salt
1/3 cup butter
1/4 cup crumbled blue cheese
1/4 cup crumbled goat cheese (honey goat is great)
3 ounces cream cheese
1/4 cup dried cranberries or cherries
2 tablespoons minced chives
1/2 teaspoon Sriracha, or other hot sauce
1/4 teaspoon salt
1/3 cup chopped, butter-roasted pecans
2 tablespoons chopped, flat-leaf parsley

Directions:

• For Pecans:  Preheat oven to 350 degrees
• Toss pecans with melted butter and kosher salt.
• Spread on baking sheet and bake, stirring once or twice, until toasted, 10-12 minutes
• Remove from oven and let cool. Coarsely chop 1/3 cup.
• For Cheese ball:
• Place butter and cheeses in mixing bowl. Let come to room temperature.
• Add cranberries, chives, hot sauce and slat.  Mix until thoroughly combined.  Add more hot sauce if desired.
• Refrigerate mixture about 30 minutes.
• Spread chopped pecans on dinner plate.
• Shape the chilled cheese mixture into a ball and roll it in the pecans.
• Spread parsley on a plate and roll ball in the parsley.
• Serve at room temperatuare.  Can be mad a few days ahead and refrigerated until ready.
• Best served with plain crackers and favorite jam--apricot or fig chutney is very good.

Tuna Noodle Casserole

Classic tuna noodle casserole, without the canned cream-of-anything soup.  Add some frozen peas before baking, if that's how your mama made it.

Ingredients:

6-8 ounces sliced mushrooms

2 cloves garlic, minced

1 medium onion, diced

12 ounce package of noodles ( I like Mrs, Miller's medium)

1/4 cup butter

1/4 cup flour

2 1/2 cups milk

1 (8 ounce) cream cheese

12-14 ounces of albacore tuna (pouches are easiest)

salt and pepper to taste

1 cup grated white cheddar or Monterrey Jack

melted butter

breadcrumbs

Directions:

• Preheat oven to 375 degrees.
• Cook noodles, and drain
• Saute mushrooms, onion and garlic, set aside
• Melt butter and blend in flour.  Add milk, slowly cooking and stirring constantly.
• When sauce is thickened, blend in cream cheese.
• Add cooked noodles, tuna, and mushroom mixture.
• Season with salt and pepper.
• Pour into greased 9x13 baking dish.
• Top with sharp cheese and bread crunbs.
• Bake for 20-25 minutes.

Roasted Balsamic Brussels Sprouts

I could eat roasted veggies everyday!

Ingredients:
1 1/2 pounds brussel sprouts, halved (quartered if large)
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

Directions:

• Line baking sheet with aluminum foil and preheat oven to 425 degrees
• Toss brussels sprouts with 2 tablespoons oil, salt and pepper.
• Spread onto baking sheet.  Roast, stirring occasionally, for 20 minutes, or until carmelized.
• Place sprouts back into bowl with remaining oil, vinegar and honey.  Toss evenly.
• Spread onto baking sheet again, and roast for 3-5 minutes longer.

Sweet Potato and Quinoa Salad

This hearty salad can be a meal in and of itself, or as side.  I like it just a little warmer than room temperature.  It's also great tossed with raw spinach leaves.

Ingredients:

1 1/2 pounds of sweet potatoes, peeled and cut in to 1/2 inch chunks

1 sweet onion, cut into 1/2 inch chunks

4 tablespoons, olive oil, divided

1 teaspoon ground chili powder

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1 1/2 cups cooked quinoa

Zest and juice of 2 limes

2 teaspoons maple syrup, or honey

1 clove minced garlic

1 (15 ounce) can black beans, rinsed and drained

1 large bell pepper, cored and diced

3/4 cup fresh cilantro, chopped

Directions:

• Preheat oven to 400 degrees.
• Place onion and sweet potatoes on large baking sheet. Drizzle with 1 tablespoon oil
• Combine spices and sprinkle over onions and potatoes. Toss to coat
• Bake in a single layer, 20-25 minutes, tossing halfway through.
• Remove from oven and set aside.
• In small container with a lid, combine 3 tablespoons oil, lime juice, zest, maple syrup and garlic.  Shake to combine
• In a large mixing bowl, combine cooked quinoa, black beans, bell pepper, cilantro, potatoes and onions.
• Pour dressing over and toss to combine.
• Best slightly warm, or at room temperature.

Yields: 6-8 servings

French Bread

This recipe makes two very large loaves. Share one with a friend, or, once cooled, wrap in plastic wrap and foil, then freeze.

Ingredients:

2 packets (or 4 1/2 teaspoons) of active dry yeast
2 1/2 cups of warm water (110-115 degrees)
1 tablespoon kosher salt
1 tablespoon melted butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white combined with 1 tablespoon cold water, for egg wash

Directions:

• Dissolve yeast in warm water in warmed mixer bowl
• Add salt, butter, and flour
• Knead with dough hook for 1 minute until well blended.
• Knead on medium-low speed for 2 minutes more. Dough will be sticky
• Place dough in greased bowl. Cover and let rise in warm place for 1 hour, or until doubled in bulk
• Punch dough down and divide in half.  
• Roll each half into 12-15 inch rectangle.  Roll dough tightly from longest side.
• Place on greased baking sheets dusted with cornmeal
• Cover and let rise in warm place for 1 hour, or until doubled in bulk
• With sharp knife, make 4 diagonal cuts on top of each loaf.
• Bake at 450 degrees for 25 minutes.  R
• Remove from oven and brush with egg wash.
• Return to oven and bake for 5-10 minutes longer.
• Immediately, remove from baking sheets and cool on wire racks.

Yields:  2 large loaves (15 slices per loaf)

Brown Sugar Barbecue Sauce

This thick, sweet sauce is great over pulled pork or grilled chicken.  It also keeps well in the refrigerator for 1-2 weeks. Use it in place of any bottled sauce.

Ingredients:

1 1/2 cups no-salt added tomato sauce
1/2 cup dark brown sugar
3 tablespoons apple cider vinegar
1 1/2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 teaspoons dry mustard
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 (6 ounce) can tomato paste

Directions:

• Combine all ingredients in sauce-pan over medium-high heat
• Bring to a simmer.
• Cook 15 minutes, stirring frequently.
• Thin with a little water if sauce becomes too thick.

Slow-Cooker Dry Rub Pulled Pork

A 6-7 pound pork butt is a lot of pork, but I like to freeze pulled pork in small batches.  Nothing better than week-night pulled pork nachos! The dry rub seasoning is mild enough that the pork can be used in a variety of recipes.

Ingredients:

1 6-7 ounce pork shoulder roast, or Boston butt

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

Directions:

• Combine dry rub ingredients
• Pat roast dry with paper towels, and rub with seasoning.
• Place roast fat side up in a large crockpot.
• Cover and cook on high for 4 hours. Reduce heat to low and cook 4 more hours
• Remove roast and let rest for 45 minutes
• Discard bone, fat and tissue.  Shred meat
• Serve with barbecue sauce if desired.

Ginger and Rosemary Shortbread

A wonderful savory/sweet combination of flavors!

Ingredients:

 

4 sticks (2 cups) unsalted butter, softened

1 2/3 cups sugar

4 cups flour

1 teaspoon salt

2 large eggs, lightly beaten

½ cup chopped crystallized ginger (approx. one 2 oz. jar)

2 tablespoons fresh ginger, finely grated

3-4 tablespoons fresh rosemary,  chopped

2 teaspoons milk 

Directions:

• Preheat oven to 350 degrees
• Prepare a 9 x 13 inch baking pan with non stick baking spray
• Beat butter and sugar together with an electric mixer until light and fluffy
• Reserve 1 tablespoon of beaten eggs for egg wash, set aside
• Add salt and largest portion of eggs to butter mixture.  Beat well
• Gradually add in the flour. Mix well, but do not over beat
• Add gingers and rosemary. Mix well
• Press dough evenly into baking pan
• In a small bowl, beat reserved egg and milk together to make an egg wash. Brush on dough using a pastry brush
• Bake for 35-40 minutes or until a tester inserted comes out clean.  Cool shortbread in pan on a rack and cut into squares and then triangles.

Shortbread can be made ahead and put into a well sealed container and frozen.  Allow shortbread to come to room temp before serving.  

Rugelachs

Rugelachs are my favorite cookie!  The traditional filling of apricot jam, cinnamon/sugar and walnuts is my favorite, although the white chocolate, raspberry, pecan filling I made recently was quite good.  Experiment with your own ideas.  These freeze well either unbaked (after chilling filled cookie) or baked.

Ingredients:
1/2 pound (two sticks) of unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1/4 cup sugar, plus 9 tablespoons, divided
1/4 teaspoon kosher salt
1 teaspoon vanilla
2 cups flour
1/4 cup brown sugar
1 1/2 teaspoon ground cinnamon, divided
1 cup walnuts, chopped fine
1/2 cup apricot preserves, pureed
1 egg beaten
1 tablespoon milf

Directions:

• Cream butter and cream cheese until light.  Add 1/4 cup sugar, salt and vanilla.
• Add flour and mix until just combined
• Roll into a ball on well-floured board.  
• Cut ball into quarters and wrap each in plastic
• Refrigerate one hour
• Combine 6 tablespoons of sugar, brown sugar, 1/2 teaspoon cinnamon and walnuts.
• Roll each ball of dough into a circle (9-12 inch in diameter)
• Spread dough with preserves and sprinkle with 1/2 cup of filling
• Press filling into dough. Cut circle into 12 equal wedges
• Starting with wide end, roll up each wedge
• Place cookies, point tucked under, on baking sheets lined with parchment
• Chill for 30 minutes or 15 minutes in freezer.
• Preheat oven to 350 degrees
• Combine 3 tablespoons sugar and 1 teaspoon cinnamon.  Brush each cookie with egg wash and sprinkle with cinnamon/sugar. 
• Bake for 15-20 minutes until lightly browned

Yield: 48 cookies