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

Corn Chowder

Fresh corn chowder with bacon! This is wonderful with toasted french bread for sopping, or tearing into chunks and dropping into your bowl

Ingredients:

8 ears of yellow corn, husked
3 tablespoons butter
6 slices of bacon, cut into 1/2 inch pieces
1 medium onion, chopped
1/4 cup flour
1 clove minced garlic
5 cups water
1 pound Yukon potatoes, cut into 1/2 pieces
1/2 teaspoon dried thyme
1 bay leaf
salt
pepper
1 cup half and half
1 tablespoon honey
3 tablespoons chopped fresh chives or green onion tops
shredded cheddar cheese

Directions:

• Cut kernels from ears of corn and set aside.
• Melt butter in large pot over medium heat.
• Add bacon and onion and stir frequently until onion is softened and begins to brown
• Add flour and garlic and cook 1-2 minutes.  
• While whisking, slowly pour in water.
• Bring to a boil, stirring constantly.
• Stir in potatoes and corn.
• Add thyme, bay leaf, salt and pepper to taste
• Bring to a light boil, then reduce heat to medium-low
• Simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
• Using a hand blender, blend soup until about half is smooth.  You want some chunkiness, so don't over blend.
• Stir in half and half and honey.
• Serve topped with chives and cheese.

Blueberry Coffee Cake

Breakfast or dessert, this blueberry cake will satisfy! Batter will be very stiff when you spread it in pan. I've not tried it, but you could replace sugar with 1/3 cup of Splenda in both cake and topping for a sugar-free version.

Ingredients:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 stick of butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla
1 pint fresh blueberries

1/4 cup butter, softened
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon

Directions:

• Preheat oven to 375 degrees (350 degrees convection oven).  Butter sides and bottom of a 9-inch spring form pan.
• Whisk flour, baking powder and salt in medium bowl.   
• Mix together the butter and sugar until fluffy.  Beat in egg
• Add the flour mixture alternately with milk and vanilla.
• Toss berries with one tablespoon flour.  Fold berries into batter and spread batter into prepared pan.
• Crumble topping ingredients together with hand to make crumbs.  Sprinkle over batter.
• Bake for 45-50 minutes, testing with toothpick or wooden skewer.  
• Let cool before loosening from pan.

Slow Cooker Hungarian Goulash

The hearty flavors in this dish make for great comfort food on cold winter days.  Delicious over homemade noodles.

Ingredients:

1 (4 pound) boneless chuck roast, trimmed and cut into 2 inch pieces
salt
pepper
1 (12 ounce) jar roasted red peppers, rinsed
1/3 cup sweet paprika
2 tablespoons tomato paste
1 tablespoon white vinegar
2 tablespoons vegetable oil
4 pound onions, chopped (about 6 cups)
4 carrots, cut into 1-inch chunks
3 tablespoons flour
1 bay leaf
5 tablespoons water
1 cup sour cream
2 tablespoons minced parsley

Directions:

• Season beef with 1 teaspoon salt and transfer to slow cooker
• Process red peppers, paprika, paste and vinegar in food processor, or blender, until smooth, about 2 minutes. Scrape down sides as needed.
• Heat oil in Dutch oven over medium heat.  Add onions, carrots, and 1 teaspoon salt. 
•  Cook, covered, until onions are soft, about 8 minutes.
• Stir in flour, bay leaf and red pepper mixture and cook until mixture starts to brown, about 2 minutes.
• Stir in water and scrape up any browned bits.
• Stir onion mixture in to slow cooker until beef is coated.
• Cover and cook until meat is tender--6-7 hours on high, or 7-8 hours on low
• Turn slow cooker off and let stew settle for 5 minutes
• Skim fat from surface and discard bay leaf.
• Combine sour cream and 1/2 cup hot stew liquid in small bowl and return to stew.
• Season with salt and pepper and sprinkle with parsley

Yields: 6 servings

Poppy Seed Chicken Casserole

Comfort food at its finest and a great way to use up leftover chicken.  Buttery Ritz Crackers might be the best topping ever!

Ingredients:

4 tablespoons butter,divided

1 pound mushrooms, sliced thin

1 onion, halved and sliced thin

1 teaspoon minced fresh thyme

salt and pepper

1/2 cup white wine

1/4 cup flour

1 3/4 cups chicken broth

1 cup heavy cream

4 ounces cream cheese

3 cups cooked shredded chicken

1 1/2 tablespoons poppy seeds

15-20 Ritz Crackers,crushed coarsely

Directions:

• Preheat oven to 350 degrees.
• Melt 2 tablespoons butter in Dutch Oven over medium-high heat.  
• Add mushrooms, thyme, onion, 1 teaspoon salt, 1 teaspoon pepper and cook until liquid has evaporated and mushrooms have begin to brown, 5-7 minutes.
• Add wine and cook until evaporated, about 3 minutes
• Stir in flour to coat vegetables and cook for 1 minute
• Stir in broth and cream, scraping up any browned bits, and cook until slightly thickened, about 3 minutes.  
• Stir in cream cheese and cook two minutes more.  Stir in chicken and 1 tablespoon poppy seeds.
• Remove from heat and season with salt and pepper.
• Transfer to an 8 inch square baking dish
• Microwave remaining  2 tablespoons butter until melted.
• Add crackers and 1/2 tablespoon poppy seeds, toss to combine.
• Sprinkle cracker mixture over chicken.
• Bake until bubbling, about 15 minutes.  Let stand for 10-15 minutes before serving.

Yields: 4-6 servings

Fresh Semolina Pasta Dough

I'm still experimenting with pasta dough recipes, but this is one I keep coming back to make over and over again. Weighing the flour, for consistency, seems to work best. I use my Kitchenaid mixer, but you could mix the Italian way--right on the counter top.

Ingredients:

7 ounces all-purpose flour
7 ounces semolina flour
4 large eggs, at room temperature
little water , or oil

Directions:

• Mix flour and semolina in large mixing bowl.  Add eggs and mix with dough hook until well combined.  
• Add a little water or oil if too dry.  Dough should not be sticky when combined.
• Dump dough onto counter and knead by hand fro a few minutes until smooth.
• Wrap dough and let sit for 1 hour.

Baked Asparagus

I could eat the whole recipe myself.  Quick, easy and flavorful!

Ingredients:

1 pound asparagus
2 tablespoons olive oil
salt and pepper
1/2 cup grated parmesan

Directions:

• Preheat oven to 400 degrees.  Cover rimmed making sheet with foil.
• Cut the woody stems off of the asparagus spears.
• Lay spears on the baking sheet and coat with olive oil.
• Sprinkle with salt, pepper and cheese
• Bake until cheese begins to brown, about 8-10 minutes.

Poppyseed Bread

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Chocolate Turtle Cookies

This recipe makes about 30 cookies.  Double the recipe if you're tempted to eat several

Ingredients:

1 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1 stick butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups pecans, chopped very fine
14 soft caramels
3 tablespoons heavy cream

Directions:

• Combine flour, cocoa and salt in bowl--set aside.  
• In large mixing bowl, beat butter and sugar until fluffy, about 2 minutes
• Add egg yolk, milk and vanilla and mix well
• Add dry ingredients, just until combined
• Wrap dough in plastic wrap and refrigerate one hour
• Adjust oven racks to upper and lower middle positions. Preheat to 350 degrees
• Line two baking sheets with parchment paper
• Whisk egg whites in bowl until frothy
• Place pecans in separate bowl.
• Roll dough in to 1-inch balls, dip in egg whites and roll in pecans
• Place balls 2 inches apart on baking sheets. Using a 1/2 teaspoon make indentations in each cookie.
• Bake until set about 12 minutes, rotating and switching baking sheets halfway through
• Microwave caramels and cream until smooth, 1-2 minutes stirring occassionally
• Once cookies are removed from oven, repress indentations and fill with 1/2 teaspoon caramel
• Cool 10 minutes and move to rack to cool completely.

Yield:  30 cookies

Coconut cookies

You have to really love coconut to enjoy these cookies. There's coconut in the cookie, in the frosting and in the topping!  Be sure to brown the butter in the frosting.

Ingredients:
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla
1 cup sour cream
2 3/4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut, toasted
1/3 cup butter, cubed
3 cups confectioner's sugar
3-6 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla
2 cups flaked coconut, toasted

Directions:

• Preheat oven to 375 degrees.
• In large mixing bowl, cream butter, shortening and sugars until fluffy
• Beat in eggs and extracts, Stir in sour cream
• Combine flour, salt and baking soda in separate bowl, Gradually add to mixture and mix well
• Fold in coconut. Let batter sit for 2-3 minutes
• Drop by tablespoonfuls 2 inches apart on lightly greased baking sheets.  
• Bake 8-10 minutes until set.  Move to wire racks to cool.
• Heat butter over medium heat in a small saucepan for 5-7 minutes or until golden brown.
• Pour into mixing bowl; beat in sugar, milk and extract.  Thin with more milk if needed.
• Frost cookies, dip in coconut and let stand until completely dry
• Store in an airtight container

Yield: 5 dozen

Dressing

I say dressing.  You say stuffing.  If I'm not stuffing it into anything, it's dressing. Play with the seasonings as you wish. I once didn't have any fresh sage or rosemary and used a good dash of dried Italian Seasoning.  It came out great!

Ingredients:

1 1/2 sticks of butter
1 pound white bread torn into 1 inch pieces ( about 10 cups)
2 1/2 cups chopped onion
1 1/2 cups celery slices
1/2 cup flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons sea salt
1 teaspoon pepper
2 1/2 cups low-sodium chicken broth, divided
2 eggs

Directions:

•  Preheat oven to 250 degrees.  Scatter bread in a single layer on rimmed baking sheet.
• Bake stirring occasionally until dried out, about an hour.  Let cool, transfer to large bowl.
• Melt butter in a large skillet over medium-high heat. Add onions and celery and cook for 10 minutes, stirring often.
• Add to bowl with bread. Stir in herbs, salt and pepper.
• Drizzle in 1 1/4 cups broth and toss gently.  Let cool.
• Preheat oven to 350 degrees.  Whisk 1 1/4 cups broth and eggs in a small bowl
• Add to bread mixture and stir until combined.
• Transfer to a buttered 13x9 inch baking dish, cover with foil and bake 40 mintes.
• (Dressing can be made ahead up to one day--uncover at this stage, let cool, cover and chill before baking further)
• Bake uncovered 40-45 minutes longer (if chilled, add 10-15 minutes)

Basic Chili

My chili always seems to be different each time I make it--a little sweeter, a little chunkier, a little spicer. . .All because I can't seem to just follow a recipe.  This recipe is the closest to what I start with, but spices, beans, tomatoes and meat are all subject to change.

Ingredients

2 pounds lean ground beef
1 onion, diced
3 cloves minced garlic
1 (14.5 ounce ) can petite diced tomatoes
2 (14.5 ounce ) cans Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
1 cup water
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
2 tablespoons chili powder
1 tablespoon cumin
2 tablespoons sugar
1 tablespoon salt
1 teaspoon pepper

Directions

• In a large stockpot, brown ground beef
• Add onion and garlic and cook until onion is translucent
• Add all other ingredients.  Simmer for at least 30 minutes and serve

Yield: 8 servings