Chocoholic Mint Truffle Kissed Biscotti

1/2 cup butter, softened
1 cup plus 2 Tbsp. granulated sugar
3 eggs
1 tsp. vanilla extract
2 1/2 cups all purpose flour
3/4 cup cocoa powder
1 Tbsp. baking powder
1/4 tsp. salt
1 1/2 cups chocolate chips
10-oz. bag Hershey's Mint Truffle Kisses, unwrapped and halved

1 cup white chocolate chips
Sprinkles, if desired

Preheat oven to 375°F. Line 2 baking sheets with parchment paper or spray with cooking spray.

In a stand or electric mixer cream the butter and sugar until light and fluffy. Add eggs and vanilla; beat until well combined, scraping sided to incorporate all ingredients. Place flour, cocoa, baking powder and salt into a large bowl. Add to wet ingredients following with the chocolate chips and kisses. Mix on low until just combined.

Divide the dough into two equal halves and form into two 10-inch logs on the prepared baking sheets, at least 4 inches apart. The logs should be about 10 inches long by 4 inches wide (they will spread during baking), and about 1 1/2 – 2 inches deep. Bake for about 30 minutes, then allow to cool for 10 minutes. Using a long serrated knife slice each log into 3/4-inch to 1-inch pieces on the diagonal. Separate on the baking sheet so that the sides are not touching. Bake for an additional 10 minutes. Remove from the oven and let cool completely.

Melt chocolate over a double broiler or carefully melt in microwave in 30 second intervals until smooth and melted. Dip tips or drizzle chocolate over entire surface of biscotti and then add sprinkles, if desired. Let chocolate harden on wax paper then enjoy with your favorite cup of hot chocolate!!

Approximately 16 slices of biscotti

SOURCE:Picky Palate

Gingerbread Biscotti

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/4 cups packed dark brown sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 bag Hershey’s cinnamon chips
1/4 cup molasses
2 large eggs
2 cups chocolate chips or coarsely chopped chocolate, for dipping

Preheat the oven to 350°F. Spray 2 baking sheets with cooking spray or line with parchment paper.

Combine flours, brown sugar, baking powder, baking soda, salt, spices and cinnamon chips in the bowl of a stand mixer. Mix on low speed just to combine. In a small bowl, combine eggs with molasses and stir well. With the mixer on low speed, pour egg mixture into dry ingredients and mix until just combined. Dough will be slightly crumbly.

Divide the dough into two equal halves and form into two 10-inch logs on the prepared baking sheets. The logs should be about 10 inches long by 4 inches wide (they will spread during baking), and about 1 1/2 – 2 inches deep. Bake for about 30 minutes, then allow to cool for 10 minutes. Using a long serrated knife slice each log into 3/4-inch to 1-inch pieces on the diagonal. Separate on the baking sheet so that the sides are not touching. Bake for an additional 10 minutes. Remove from the oven and let cool completely.

Place chopped chocolate or chocolate chips in a double boiler and melt until smooth. Dip half of each biscotti into the chocolate, shake gently to remove excess, and place on wax paper to set.

SOURCE:Annie's Eats

Every Day Chicken Cordon Bleu

I love chicken cordon bleu and before I had kids I used to make it often. Now that I have 2 little ones to chase around I try to simplify things as much as possible and make easier meals. We don't eat a lot of casseroles, but I really love this one. It has all the flavor of traditional chicken cordon bleu but a lot more ease.

for the chicken:
4 cups water
2 bay leaves
1 onion, quartered
8 peppercorns
1/2 tsp. salt
2 small chicken breast halves

for the sauce:
2 Tbsp. flour
2 Tbsp. butter
1 1/2 - 2 cups skim milk
1 cup low-fat Swiss cheese, shredded

1 pkg. Chicken flavored Stove Top stuffing
1 cup cooked ham, cubed
1/3 - 1/2 cup low-fat Swiss cheese, shredded

Place the water and the rest of the ingredients for the chicken in a large pot on the stove. Bring to a boil. Reduce heat, cover and let simmer for 45 minutes. Drain chicken and let cool. Chop into bite-sized pieces.

Near the end of cooking time for the chicken, preheat oven to 350°F. Prepare stuffing according to package directions and set aside.

For the sauce, melt the butter in a medium sauce pot. Add the flour and whisk together. Let bubble for about a minute. Add the milk, whisking constantly. Bring to a boil and allow to thicken. Take off heat and add 1 cup cheese.

Add chicken and ham to cheese sauce and toss to coat. Pour into an 8 1/2 x 11 inch rectangular baking pan. Spread stuffing on top and sprinkle with remaining 1/3 cup of shredded. Bake in oven, uncovered for about 15 minutes.

Sweet and Sour Meatballs

I got this recipe from my sister. This is great for crowds and very easy to make. My sister also simmers hers in a crock pot, which makes it portable for any potluck or family party. It's also a kid-pleaser. The meatballs are very soft, so I just mash them up with the rice and they eat it great. Since you only use 1/3 cup of tomato sauce in the meatballs, I just use the rest of the can as part of the ketchup and then add enough ketchup to make 1 1/2 cups.


for the meatballs:
½ lb ground pork
1 lb ground beef
½ t pepper
½ t garlic powder
2/3 cup bread crumbs
1/4 cup milk
½ cup chopped onion
2 eggs
1 T flour
1/3 cup tomato sauce
3/4 t salt
3/4 t soy sauce

Place meat and the rest of the ingredients in a bowl. Mix together and form 1-1 1/2 inch balls. Place on a baking dish and bake at 350°F for 40 minutes.

for the sauce:

2 cups pineapple juice
1/3 cup water
1 ½ cups ketchup
1/3 cup sugar
1/4 cup rice vinegar
2 t soy sauce

Bring to a boil. Thicken sauce with about 1/4 cup cornstarch mixed with just enough water. Then add 9 oz pineapple tidbits.

Simmer meatballs in sauce for 20-30 minutes. Serve over hot cooked rice.

Orange Cranberry Biscotti with White Chocolate Chips and Orange Glaze

These are my new go-to holiday treat, they are wonderful! I seriously could not stop eating these biscotti. I absolutely loved them and was so exited when I finally got to make them. They are perfect for treat bags or goodie trays because they keep well.

Orange Cranberry Biscotti w/ White Chocolate Chips and Orange Glaze
for the biscotti:
3 1/4 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
8 Tbsp. unsalted butter, melted
3 large eggs
1 tbsp. vanilla extract
2 tbsp. orange zest
1 cup white chocolate chips
1 cup dried cranberries

for the glaze:
3-4 Tbsp. freshly squeezed orange juice
1 cup powdered sugar

Preheat the oven to 350° F. Spray a baking sheet with cooking spray or line with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.

Divide the dough in half. Working with one portion of dough, shape into a 12" x 3" log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.

Carefully transfer the logs to a work surface and remove the parchment paper from the pan (if you are using it). Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool almost completely. Drizzle glaze over each biscotto, spreading it if desired, then finish cooling completely. Store in an airtight container.

SOURCE:Adapted from Annie's Eats.

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Make Ahead Meals For Busy Moms

Chicken or Turkey Pot Pie

This pot pie was FABULOUS! There was hardly any left after dinner. This is my new favorite comfort food. Recipe update 3/2/10:The first time I made this, it was right after Thanksgiving and I used leftover turkey. Today I made it again with leftover chicken I previously roasted. Instead of doing one pie, I used ramekins and made individual pies. I made 4 ramekins, which used about 1/2 - 2/3 of the filling and about 1 pie crust. We enjoyed it as much this time as we did the first!

1 pie crust (homemade or store bought)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover chicken or turkey, light and dark, diced or shredded
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup milk
Frozen peas (eyeball it-to your liking)
Frozen corn (eyeball it-to your liking)
1 tsp. poultry seasoning
salt and pepper to taste

Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent; 4-5 minutes. Add chicken/turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in broth, stirring constantly. Splash in wine, if desired. Pour in milk. Add frozen peas and carrots.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not under season), and poultry seasoning, to taste. Do one final taste at the end and season as necessary.

Pour mixture into a casserole dish or deep pie pan. Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30 minutes or until very golden and bubbly. Allow to cool for a little bit before serving.

SOURCE:Adapted from Pioneer Woman

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Pumpkin Scones

Breakfasts are so fun for me. You can eat anything from eggs and toast to hot cereal, pancakes, muffins, granola and scones. Really the possibilities are endless and I'm always trying new things. Breakfast is never the same for us. These pumpkin scones are perfect for this time of year. They are great for a holiday gift basket or on Thanksgiving morning for a light breakfast. Even if you want to make them the day after, you can use up some of your leftover pumpkin. The white chips make these scones extra special.

Pumpkin Scones
2 cups flour, white or whole wheat
1/3 cup brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup white chocolate chips (optional)
1/3 cup buttermilk
1/2 cup pumpkin puree
1 tsp. vanilla extract

For the egg wash:
1 large egg
1 tablespoon milk or cream

Preheat the oven to 375° and place a rack in the middle of the oven.

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into 8 equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash. Bake for 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 8 scones.

SOURCE:Adapted from Annie's Eats

Chewey Coconut Chocolate Chunk Blondies

Growing up Sundays were always family days. We went to church, came home, rested, and had Sunday dinner together. Usually in the evening either my mom and I or my sister and I would make cookies or brownies. The tradition kind of stuck and I still love to make a sweet treat on Sunday evenings. These blondies remind me of both brownies, but blonde, and chocolate chip cookies; a two for one! Since we have a small family, this was the perfect size batch for us.

1 cup all-purpose flour
1/4 tsp. salt
6 tbsp. unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup sweetened shredded coconut
4 oz. semi-sweet chocolate chips

For drizzle and garnish: (optional)
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut

Preheat the oven to 350 degrees F. Butter and flour an 8-X-8-inch square baking dish. In a small bowl, sift together the flour and salt; set aside. In another mixing bowl combine the melted butter and brown sugar and beat until well combined. Scrape down the sides of the bowl, add the egg, and mix until incorporated. Mix in the vanilla and coconut extracts until well blended. Add in the dry ingredients and mix just until they have been incorporated.

Add the shredded coconut and chocolate chips to the bowl, and fold in with a rubber spatula until evenly distributed. Transfer the batter to the prepared baking dish and spread evenly with a spatula.

Bake for 20-25 minutes, until set in the center but still soft. Do not over bake. Let the bars cool slightly before drizzling.

(optional) To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl. Microwave in 15-second intervals, stirring in between, until completely melted and smooth. Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars. Sprinkle with additional shredded coconut before the chocolate sets, if desired. Allow to cool completely before cutting into bars.


SOURCE:Recipe adapted from Annie's Eats.

Cranberry Pumpkin Bread with Crystalized Ginger

1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 tsp. cinnamon
3 Tbsp. butter
3/4 cup granulated sugar
1/2 cup brown sugar
3 Tbsp. yogurt (plain or vanilla)
2 eggs
1 cup pumpkin
3/4 cup milk
1/2 cup dried cranberries (fresh or frozen are fine too)
1/4 cup crystalized ginger, chopped finely

Preheat oven to 350. Cream butter and sugars together. Add yogurt, eggs and pumpkin and mix until just combined. Mix dry ingredients together and add alternately with the milk. Mix until just combined. Toss the cranberries in a little flour so they don't sink to the bottom of the pan while baking. Fold the cranberries and ginger into the batter. Pour into a greased and floured loaf pan and bake for 1 hr. 15 minutes, rotating in oven about halfway through. Once the timer reaches 1 hour, watch your bread closely as each oven is different and bread may be done sooner or later. Bread is done when toothpick inserted in center comes out clean.

NOTES:This bread is so good warm, perfect for a fall breakfast with some cider or hot cocoa. If you don't have crystalized ginger on hand or can't find it (I found mine at my local Good Earth & not too expensive), you can substitute 3 Tbsp. freshly grated ginger. However, I think the crystalized ginger in this recipe is what makes it that much better!

*For a variation, replace the milk with orange juice in the batterand and glaze with orange spice glaze once out of the oven: 1/2 cup powdered sugar, dash cinnamon & nutmeg & 2-3 Tbsp. orange juice

Pumpkin Pie Spice

1/4 cup cinnamon
2 Tbsp. ground ginger
2 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground allspice

Mix together and store in airtight container.

Pumpkin Oatmeal Scotchies

1/2 cup butter (1 stick)
3/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup plain or vanilla fat free yogurt
2 eggs
1 tsp. vanilla
1 cup pumpkin
1 1/4 cup flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
pinch ground ginger
pinch allspice
1/8-1/4 tsp. fresh ground nutmeg
1/2 tsp. salt
3 cups oats
1 bag (1 3/4 cups) butterscotch chips

Cream butter and sugars together until light and fluffy, scraping the sides down as needed. Add yogurt, eggs and vanilla and pumpkin and mix to incorporate. Add dry ingredients through salt and mix to combine. Add the oats and mix then fold in the butterscotch chips.

Bake 375 for 8-10 minutes.

NOTES:I kind of combined a few recipes together to get this one and made it mine. These are delish! They might be one of my new favorites. They are great for fall baking and the best warm right out of the oven. You can also substitute craisins for the butterscotch chips.

Chicken and Garlic-Herb Potato Shepherd’s Pie

2 large (or 3 medium) Idaho potatoes, peeled and cut into chunks
Salt
1 tablespoon EVOO – Extra Virgin Olive Oil, plus more for drizzling
1 pound chicken breast, cut into half-inch dice
Black pepper
1 cup shredded carrots, chopped
1 cup frozen peas
1/2 small bunch scallions, thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock (or 1 can)
1 tablespoon Dijon mustard
2-3 tbsp. of soft garlic and herb cheese, or garlic and herb cream cheese
2 egg yolks
1/4 cup (a handful) flat-leaf parsley, chopped
1/4 cup milk or chicken stock, enough to loosen up the potatoes

Place the potatoes in a medium pot and cover with cold water. Bring to a boil, salt the water and cook until tender, 12-15 minutes.

While the potatoes are cooking, place a large skillet over medium-high heat with about 1 tablespoon of EVOO. Add the chicken, season it with salt and pepper and cook until golden brown and cooked through, 6-7 minutes. Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas, and scallions. Season the veggies with salt and pepper and cook until tender, about 2 minutes.

Scoot the vegetables over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk 1/2 cup of the chicken stock, cook 1 minute, then whisk in the remaining chicken stock and cook for 1 minute to thicken. Season the sauce with mustard then salt and pepper to taste. Pour the sauce and vegetables over the chicken in the casserole and combine.

Drain the potatoes and return them to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk or chicken stock, salt and pepper. Spread the potatoes over the chicken in the casserole dish.

Put in 500 F oven for about 3-5 minutes then turn on the broiler for another 3-5 minutes, until the top is golden brown.

NOTES:You just can't go wrong with Rachael Ray. This recipe is modified from her original recipe aired on her show. A really great take on the same old beef, beans and potato pie.

Pasta with Pumpkin and Sausage

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound chicken sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup white cooking wine (or chicken stock)
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
3/4 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

NOTES:Another keeper from Rachael Ray with a couple of minor changes. This was delish, even my 2 1/2 year old kept telling me how yummy it was. If you don't want to make the chicken sausage, the original recipe called for 1 lb. bulk sweet Italian sausage. I also like enough sauce to cover my pasta so I reduced it to 3/4 lb. This made a lot of pasta for our little family. I will probably halve the recipe the next time I make it.

Buttermilk Syrup

Bring to a boil:
2 cups sugar
1 cup buttermilk
1/4 cup butter

Remove from heat and add:
1/2 tsp. baking soda
1 tsp. vanilla

Stir until incorporated.

NOTES:This recipe is a favorite from Ben's Aunt Connie who was an amazing cook. This is the best syrup I've ever tasted!

Caramel Apple Butter Cheesecake

Cheesecake:
1 1/2 cups gingersnap cookie crumbs
1/2 cup butter, melted
20 caramels, unwrapped
3/4 cup apple butter*
3 pkgs. (8 oz. each) cream cheese, softened
1/4 cup sugar
2 tbsp. flour
3 eggs

Caramel Sauce:
3o caramels, unwrapped
1/2 cup half-and-half

*(If you don't have apple butter, don't go out and buy it, it's about as easy as applesauce to make. Try this apple butter.

Heat oven 10 300 F. Wrap outside of 9 or 10-inch springform pan in heavy-duty foil. In small bowl, mix cookie crumbs and butter. Press in bottom and 1/2 inch up sides of ungreased pan.
In microwaveable bowl, microwave 20 caramels and 1/2 cup of the apple butter uncovered on high 2 1/2 to 3 minutes, stirring every 30 seconds, until melted. Stir in remaining 1/4 cup apple butter; set aside to cool.
In large bowl, beat cream cheese, sugar and flour with electric mixer on medium speed about 1 minute or until smooth and creamy. On low speed, beat in eggs, 1 at a time. Reserve 1/2 cup batter. Fold caramel mixture into remaining batter without mixing it in completely, leaving a few streaks. Pour over crust. Drop spoonfuls of reserved batter over the top. Cut though batter several times with knife for marbled design.

Bake 1 hour 15 minutes to 1 hour 25 minutes or until center looks almost set when pan is jiggled. Without releasing side of pan, run metal spatula carefully around cheesecake to loosen. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes, then remove from oven; cool completely at room temperature, about 2 hours. Cover and refrigerate at least 4 hours or overnight. Run metal spatula around cheesecake to loosen again. Remove side of pan; leave cheesecake on bottom of pan to serve.

In 1-quart saucepan, heat 30 caramels and the half-and-half over low heat, stirring frequently, until caramels are completely melted. Serve warm or cool over slices of cheesecake.

NOTES: I'm not much of a baked cheesecake kind of gal but I made this for a family party and everyone asked me to post the recipe. I did like the caramel sacue together with the applebutter flavor of the cheesecake. Recipe courtesy of Betty Crocker.

Apple Butter

4 lbs of good *cooking apples
1 cup apple cider vinegar
2 cups water or apple cider
brown sugar
Salt
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp nutmeg
Grated rind and juice of 1 lemon

Peel, quarter and core apples (if you have an apple-peeler-corer, about $25, this is very quick and easy; if not, it's not too bad). In a large stock pot cook apples with cider (or water) and vinegar until soft. Puree by either using a hand immersion blender or a blender/food processor; you may have to do it in batches in a blender. Return puree to pot and add about 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, nutmeg, lemon rind and juice. Taste and adjust sugar and seasonings if necessary.

Cook uncovered on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth; about 1 to 2 hours. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

*Apples good for cooking are golden delicious, jonathan, rome beauty, jonagold and gala.

This makes a little over 3 pints. If you plan to can the apple butter, ladle hot butter into hot jars and process in hot water canner 10 minutes.

You can also freeze or store in the fridge for about 2 weeks.

Classic Barbecue Sauce

2 Tbsp. vegetable or canola oil
4 cups yellow onion, chopped
9 cloves garlic, minced
6 tsp. kosher salt, divided
2 tsp. chili powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2-3 Tbsp. honey
1/2 cup + 1 Tbsp. unsulfured molasses
1/2 cup brown sugar, packed
1 quart jar (4 cups) tomatoes, roughly chopped or pulsed slightly in food processor
1 cup + 2 Tbsp. cider vinegar
1/3 cup white vinegar
3 Tbsp. Worcestershire sauce
2-3 tsp. black pepper

In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and sauté until tender, about 5-6 minutes. Mix in 2 teaspoons of the kosher salt, the chili powder, coriander and cumin. Stir in the honey, molasses and brown sugar. Mix well and boil for about 3 minutes. Stir in the tomatoes and cider vinegar. Bring the mixture to a boil, then reduce the heat and let simmer on medium-low heat for 2-3 hours until the sauce has thickened and darkened. It should be the consistency of ketchup.

Stir in the white vinegar and Worcestershire sauce. Season with salt and pepper to taste (up to about 1 tablespoon of each). Use a hand blender and puree mixture until smooth. If you don't have a hand blender, add the mixture to a blender or food processor in batches and puree.

Prepare jars and 2 piece lids for canning and heat water to boiling in a canner. Ladle hot liquid into hot jars, leaving 1/2 inch headspace. Place lids on and process for 20 minutes for either half pints or pints. YIELD: 6 pints.

You may also store sauce in airtight containers in the refrigerator up to 2 weeks.

NOTES: Recipe adapted from Annie's Eats.

Tomato Mozzarella Tart with Basil Garlic Crust

For the dough:
1/3 cup fresh basil leaves
1-2 cloves garlic
1¼ cups all-purpose flour
½ tsp. kosher salt
8 tbsp. unsalted butter, chilled and cut into 8-10 pieces*(see notes)
4-5 tbsp. ice cold water

For the filling:
8 oz. mozzarella, sliced (fresh or regular)
Ripe roma tomatoes, sliced from top to bottom (to make circles)
2-3 Tbsp. toasted pine nuts, chopped
Salt and pepper
1 tbsp. extra-virgin olive oil
Freshly grated Parmesan cheese
1-2 tbsp. minced fresh basil


To make the dough, combine the basil and garlic in the bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely minced. Add the flour and salt; pulse briefly to combine. Add in the chunks of butter and pulse about 10 times, or until the mixture resembles pea-sized crumbs. Add 3 tablespoons of the water and pulse a few times to incorporate. Add 1 more tablespoon and process for several seconds to see if the dough forms a ball. If not, add the remaining tablespoon of water and process until a ball of dough forms. Remove the dough, flatten into a 5-inch disc, and wrap in plastic wrap. Refrigerate for at least 1 hour.

When you are ready to bake the tart, preheat the oven to 425° F. Lay out 2 sheets of plastic wrap on a slightly damp surface. Transfer the chilled dough to onto the plastic wrap and lay another 2 sheets on top of it. Roll it out into a 12-inch circle. Remove top sheets and lay the dough over a 9-inch round tart pan (plastic wrap side up) and press it into the sides. Remove remaining plastic wrap. Trim the excess dough as needed. (I use this to reinforce the edges.) Lay a piece of aluminum foil or parchment paper loosely over the tart dough and fill the center with baking beads. Bake in the preheated oven for 10-12 minutes. Remove from the oven and carefully remove the foil or parchment and baking beads. Return the empty tart shell to the oven to bake for 5 minutes more. Remove from the oven and lower the heat to 375° F.

Layer the bottom of the pre-baked tart shell with the sliced mozzarella. Arrange the roma tomato circles on top of the cheese in a single even layer. Sprinkle with toasted pine nute. Season with salt and pepper. Drizzle with olive oil. Top with freshly grated Parmesan and minced fresh basil.

Bake about 30 minutes, or until the dough is golden brown and the cheese is bubbly and lightly browned in places. About halfway through baking, rotate the tart 180° and wick off any excess moisture that has collected on top with a towel if necessary. Allow the tart to rest at least 5 minutes before slicing and serving.

NOTES:Recipe adapted from Annie's Eats. As soon as I saw this recipe I knew I had everything and immediately made it for lunch that day. She never fails, it was delish! However, I did feel that the crust had WAY too much butter in it. So, I went to my trusty old Cooking Light books and found several other tart shell recipes that only had a tablespoon or 2 of butter/oil. The next time I make it I will only use 2 tbsp butter.

Dried Cinnamon Apples

2 cups pineapple juice
8 oz. red hot candy
Apples

Heat to dissolve candy. Peel, slice and core apples and let them sit in the juice for a few minutes. Spray dehydrator racks with cooking spray. Drain apple slices and put them on the racks. Dry 10-12 hours. Store in airtight containers in a cool place.

NOTES:This recipe is from my aunt Sheila. YUM!

Butternut Squash Cake

CAKE:
6 Tbsp. butter, softened
1 1/2 cups sugar
1/3 cup vanilla yogurt
3 eggs
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 1/2 cups flour
3/4 cups buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts, optional

FROSTING:
1/2 cup butter, softened
1 package, 3 ounces, cream cheese, softened
4 cups powdered sugar
2-4 Tbsp. milk
1 1/2 tsp. maple flavor
1/2 cup chopped walnuts, optional

Heat oven to 350. Spray bottom of 13x9 with cooking spray.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in yogurt and eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool completely.
In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 Tbsp. milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

NOTES:Hello fall! This is a great fall recipe. We had over 2 dozen butternut squash from one plant this year so I needed something creative to do with some of it. We loved it. I lightened it a bit from a Betty Crocker fall baking booklet I bought.

Double Chocolate Cherry Cookies

Before I started blogging, or even knew about blogging, I loved to collect those little Pillsbury and Betty Crocker cookbooks that you get at the checkout stand. I have a ton of them. This recipe comes from a Betty Crocker one with lots of fall baking recipes. I love anything dark chocolate and it usually pairs well with almost any fruit.

We had lots of cherries this year from our tree and I ended up dehydrating a bunch of them so they wouldn't go to waste, but I didn't really know what I was going to do with them. This ended up being the perfect to use some of them up.

1 1/4 cups sugar
1 cup butter, softened
1/4 cup milk
1/2 tsp. almond extract
1 egg
1 3/4 cup flour
1/3 cup unsweetened baking cocoa
1/2 tsp. baking soda
1 tsp. salt
1 cup quick-cooking oats
1 cup dark chocolate chips
1 cup dried cherries

Heat oven to 350. In stand mixer, fitted with a beater attachment beat sugar and butter until light and fluffy. Add milk, almond extract and egg, mixing to incorporate. Add in flour, cocoa, soda and salt and mix well. Switch to a paddle attachment and add in oats, chocolate chips and cherries, mixing well. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

Bake 10-12 minutes.

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Barbecue Chicken Bacon Pizza with Caramalized Onions

Mmm, this is one of our favorite pizzas. If you're looking to change up pizza night at your house, try this! Here's a hint: get the bread going first, then while it's rising, caramelize the onion, crisp the bacon and cook the chicken. This is a quick weeknight meal or something fun for the weekend.

Makes 1 Pizza

1 recipe Perfect Pizza Crust
your favorite barbecue sauce (I used hickory flavored Bullseye)
1/2 chicken breast
1/2 lb. bacon
1/2 medium onion
mozzarella cheese

Peel onion and cut into thin slices. Heat a little oil in a frying pan, add onion, separating rings, then reduce heat to medium and cook until golden. Place bacon on cooking sheet and bake at 400 for about 12-15 minutes. While bacon is cooking, preheat barbecue grill; cut chicken breast into 3 tenders and coat with barbecue sauce. Grill 3-4 mintues on each side. Let rest and cut into tiny pieces. Remove bacon from oven and blot on paper towels. Crumble or cut into small pieces.

Make bread dough according to recipe. After is rises, roll out dough on a pizza stone; spread barbecue sauce first then layer the chicken, bacon, onions then cheese. Bake at 425 for about 15 minutes.

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Raspberry Lime Sheet Cake

For the cake:
2¾ cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1½ cups sugar
Zest of two limes
½ cup canola oil
¼ cup plain yogurt
1 tsp. vanilla extract
¾ cup milk
1 tbsp. lime juice
2 cups fresh raspberries

For the glaze:
1 cup confectioners' sugar
1-3 tbsp. lime juice

Directions:
Preheat the oven to 350° F. Lightly grease and flour a 9 x 13-inch baking dish.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and lime zest. Mix together with your fingers until the sugar is moist and fragrant. Add the canola oil and beat until combined. Mix in the yogurt and vanilla extract. In a measuring cup, combine the milk and lime juice. Stir in half of the dry ingredients on low speed, mixing just until incorporated. Mix in the milk mixture until smooth. Beat in the remaining dry ingredients on low speed just until blended. Pour the batter into the prepared pan and smooth with a spatula. Drop the raspberries evenly over the surface of the batter. Bake for 32-36 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely.

To make the glaze, place the confectioners' sugar in a bowl. Whisk in a tablespoon of lime juice, and adding more as needed until the glaze has reached a good consistency for drizzling. *Drizzle over the surface of the cooled cake. Let set before serving.

*Another option here would be to poke holes in the cake while it is warm and spoon the glaze over the whole cake (there was pleanty of glaze to do this.)


NOTES:Great and easy recipe, especially if you have access to fresh raspberries or just love them like I do. I think this would work fine with frozen raspberries as well; no need to thaw before dropping them on the cake. Recipe from Annie's Eats.

Tomatillo Salsa

Last year we planted 2 tomatillo plants in our garden because we thought it would be fun and something new. Unfortunately, they didn't do very well. This year, we made quite a bit larger garden plot and got a few more tips on gardening and decided to plant 6 plants! Wow, that was a lot. Tomatillos produce a lot of fruit. The good thing is they keep really well. When harvested, tomatillos keep, whole with husks on, for about a month in a zip-top bag in your fridge. You can also freeze them whole after washing and removing the husks.

Tomatillos are actually part of the gooseberry family, contrary to the misconception that they are tomatoes. This sweet fruit makes for a wonderful salsa verde and pairs perfectly with flavors like cumin and fresh cilantro.

This is a versatile salsa in that you can eat it with chips, cook it up with some chicken, add it to rice, on a burrito or even use it as a soup base for a white bean chicken chili.

5 1/2 cups chopped, cored, husked tomatillos (about 2 lbs.)
1 cup chopped onion
1 cup chopped green chili peppers (if you want to use fresh, use poblanos or anaheims)
4 cloves garlic, minced
2 Tbsp. minced cilantro
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. red pepper
1/2 cup vinegar
1/4 cup lime juice

Combine all ingredients in large sauce pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaning 1/4-inch head space. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

SOURCE:Ball Blue Book of Canning

Orange Cashew Chicken with Broccoli

5 Tbsp. vegetable oil
7 boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
1 large onion, thinly sliced
4 large garlic cloves, chopped
2 red bell peppers, seeded and sliced
1 16-oz bag broccoli florets
1 rounded tsp. red pepper flakes
1/2 Tbsp. ground coriander
zest and juice of 2 oranges
1/2 cup tamari
3 Tbsp. honey
3 cups chicken stock
1 Tbsp. cornstarch
1-3 cups roasted, unsalted cashews
1/2 cup fresh cilantro leaves

Preheat a large, deep skillet with 3 tbsp. oil. Season chicken with salt and pepper and brown. Remove chicken to a plate. Return skillet to heat and add 2 Tbsp. oil, onions, garlic, red bell pepper, broccoli, red pepper flakes, and coriander and cook, stirring frequently; 3-4 minutes, or until veggies are tender. Add orange zest and juice, tamari, and honey. Stir, scraping up brown bits. Add chicken stock and bring to a simmer. Return browned chicken to pan and cook another 5 minutes or until chicken is cooked through. Mix cornstarch with a splash of water in a bowl and add to pan to thicken. Add cashews and serve over ginger noodles. Garnish with chopped cilantro.

Serve with Ginger Noodles

NOTES:This is from Rachel Ray's 2, 4, 6, 8, Meals for Couples and Crowds and serves 8. We halved it for our family. It's delicious and goes really great with the noodles.

Ginger Noodles

salt
1 1/2 lbs perciatelli or bucatini pasta
2 T. vegetable oil
4-inch piece fresh ginger, peeled and grated
3 lg. garlic cloves, chopped
1 1/2 cup chicken stock
1/2 cup tamari
6 scallions

Heat pasta water. Add salt and cook to al dente. Drop pasta. Preheat large skillet over medium heat with oil. Add ginger and garlic and cook, stirring frequently, 2-3 minutes. Add chicken stock and tamari and bring to a simmer. Let it continue to simmer until pasta finishes. Drain pasta and add to skillet. Toss to coat and continue to cook until pasta has cooked up most of the liquid. Remove from heat and add scallions.

Serve with Orange Cashew Chicken with Broccoli

NOTES:This recipe is from Rachel Ray's 2, 4, 6, 8 Meals for Couples and Crowds cook book and serves 8. I halved it for our family. I also substituted ziti for the pasta and low sodium soy sauce for the temari. It turned out wonderful, it has great flavor!

Favorite Fruit Smoothie

1 cup fresh/frozen strawberries
1 sm/med banana
1/2 cup (more or less) chocolate soy milk

Puree in blender and enjoy!

NOTES:I like to use frozen strawberries so it's slushy and I don't have to add ice. This is from Bob Green's Best Life Diet; it's apparantly Oprah's favorite! I also do this with any combination of strawberries and raspberries and/or blueberries; cherries instead of strawberries or sometimes throw in apricot. The proportions are about a good size single serving.

Mustard Pickles

I had never heard of, let alone tasted, mustard pickles until I was in college. I had a roommate from Canada who brought these with her, along with dilly beans and ketchup chips after she would visit home. I begged her to get the recipe from her mother and thankfully she obliged but it stayed tucked in my recipe file for years until I had a garden of my own and grew my own cucumbers. I love this relish. It's great on tuna sandwiches or hamburgers.

4 quarts small (pickling) cucumbers (about 5 lbs.)
2 quarts onions (1-2 bags of regular size)
2 quarts cabbage (about 1 head)
1 red pepper
1 green pepper

Shred vegetables or chop very small and put in large kettle.

Sauce
12 cups sugar
4 tsp. celery seed
4 Tbsp. salt
6 tsp. turmeric
8 Tbsp. dry mustard

Add 2 quarts vinegar to the ingredients above.

Add the sauce to the vegetables and cook approximately 1 hour until vegetables are cooked.

Make a paste using 2 cups flour and 1-2 Tbsp. sugar. Add a cup of hot vegetables to flour mixture and mix well then pour into the whole batch and cook 1-2 minutes or until thickened.

Ladle into hot canning jars, leaving 1/4 inch head space; place lids and rings and process in hot water canner for 10 minutes.

Greek Tostadas

Tostadas: (recipes for each to follow)
Pita crisps
Grilled Greek Chicken, chopped
Chopped Greek Salad
Kalamata Olives


To assemble tostadas, lay out each pita crisp. Top with chopped chicken, Chopped Greek Salad and Kalamata oilves. Serve with Rice Pilaf, if desired.

Pita Crisps:
6 whole, prepared pitas (or make your own pitas)
4-5 Tbsp. olive oil
1-2 Tbsp. lemon juice
1-2 Tbsp. greek seasoning

Turn on broiler in oven. Lay out pitas on a cookie sheet. Combine olive oil, lemon juice and greek seasoning in a small bowl. With pastry brush, brush oil mixture liberally on top of each pita. Place under broiler for about 3 minutes, watching carefully! Take out when golden (they go from golden to burnt really quickly so don't walk away).


Greek Chicken:
1-1 1/2 lbs. boneless, skinnless chicken breasts (or chicken tenders)
olive oil
Greek seasoning (your favorite)
skewers

Preheat outdoor grill. Trim fat from chicken breasts and cut into strips (or just use chicken tenders which are already cut). Slide each piece onto a skewer and line up on a large plate or in a baking dish. Drizzle with olive oil and sprinkle with Greek seasoning. Flip and do the same on the other side. Place skewers on grill and cook on medium-low 3-4 minutes on each side. Remove to a plate and let rest 5 minutes.


Chopped Greek Salad:
2 cups roma tomatoes, cubed
1 cup cucumber, peeled and cubed
1/2 cup feta cheese, crumbled
2 Tbsp. fresh mint leaves
basic vinagrette or greed salad dressing

In medium salad bowl, put chopped tomatoes and cucumbers and crumble feta cheese on top. Chiffonade the mint leaves and gently mix in with a basic vinagrette or Greek salad dressing.

Chocolate Chocolate Chip cookies

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1/2 cup granulated sugar
1 1/2 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips (or 2 Hershey's chocolate bars, chopped)

Preheat oven to 350 degrees. In a bowl stir together flour, salt, and baking soda. In a mixer cream together butter and both sugars until light and fluffy. Add eggs, vanilla and cocoa; mix until incorporated. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 9minutes. Cool on a baking rack.

For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled.

NOTES:Recipe adapted from Food Network's Cathy Lowe. These cookies are sooo delicious. I'm a totaly chocoholic and these hit the spot.