Two Holiday Drinks

..........................................................................

HOT APPLE PIE

Ingredients
2 oz Tuaca
hot apple cider
whipped cream
cinnamon stick for garnish

Directions
Pour the Tuaca in an Irish coffee glass.
Fill with hot apple cider.
Top with whipped cream.
Garnish with a cinnamon stick.

..........................................................................

PEPPERMINT PATTY

Ingredients
1 oz. peppermint schnapps
½ oz. créme de cacao
1 tsp. créme de menthe
5 to 8 oz. hot chocolate
About 1 oz. whipped cream
Shaved chocolate

Directions
Pour liqueurs into a glass mug, fill with hot chocolate and top
with whipped cream. Garnish with chocolate shavings.

Linzer Cookies

..............................................................

Ingredients
(makes about 30 small-size cookies)
1 cup blanched or sliced almonds
2 cups all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated white sugar, divided
1 teaspoon pure vanilla extract
2large egg yolks
Zest of 1 lemon
Powdered sugar for dusting
1 cup seedless Raspberry Preserves

Directions
Place almonds in a food processor and process with 1/4 cup of the sugar from the recipe until finely ground. Set aside.

In a separate bowl, whisk or sift together the flour, cinnamon, and salt. Set aside.

In the bowl of your mixer, cream the butter and remaining sugar until light and fluffy (approximately 3 minutes). Beat in the vanilla extract, egg yolks, and lemon zest. Beat in the ground nuts. Add the flour mixture beating just until incorporated. Divide the dough in half and fill large freezer bags with it. Then roll it out in the bags. Refrigerate until firm (at least one hour and up to several days).

Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper and set aside.

Remove one rectangle of dough from the refrigerator. On a lightly floured surface, cut the bags and roll out the dough between the plastic (this is only necessary if it is not yet only 1/4 inch thick). Using a cookie cutter (round, square, heart, etc.) cut out half the dough. Place the cookies about 1/2 inch apart on the prepared baking sheet. Use a smaller cookie cutter to cut out the the centers of half of the other half of the cookies. (You will be sandwiching two cookies together and there will be a small ‘window or cut out’ in the top cookie so you can see the jam underneath.)

Re-roll/refrigerate/cut any scraps of dough. Bake the cookies for 12-14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.

While the cookies are cooling place the raspberry jam in a small saucepan and heat gently until it has thickened slightly. Strain if there are any lumps in the jam. Let cool.

To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confectioners’ (powdered or icing) sugar.

On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together.

Note: You can store the unassembled cookies in the refrigerator for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.

Chicken Pot Pie

IF YOU'RE MAKING THE CRUST:

Ingredients
1/2 tsp salt
1 tbsp sugar
1 stick butter
4 tbsp ice water

Directions
Combine flour, salt and sugar in a food processor. Cut butter into cubes and add to the processor and pulse until just combined. Slowly add the ice water in while pulsing. Gather the dough into a ball and refrigerate until you're ready to roll it out and use it.

..........................................................................

POT PIE FILLING:

Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
(the following can be substituted with cream of mushroom soup,
if you'd like to save time)
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
Add a frozen pie crust and pastry for the top to your list if you are skipping the dough-making process


Directions
1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. For homemade sauce vs cream of mushroom: In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture (or cr. of mush) over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Add an egg wash if you would like more of a "golden" crust look.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Apple-Cheese-Lager Bread

INGREDIENTS
1 small Granny Smith apple, peeled
2 tablespoons olive oil
1/2 cup finely chopped shallots
1 teaspoon minced garlic
1/4 teaspoon ground black pepper
3 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 1/4 cups shredded sharp white cheddar cheese
1 (12-ounce) bottle Sam Adams lager, or a similar lager-style beer
2 tablespoons melted butter

DIRECTIONS
Preheat the oven to 375F degrees. Shred the apple, discarding the core. Squeeze the excess juice from the shredded apple so that it is barely moist.

Heat the olive oil in a small skillet over medium heat. Add the shallots and shredded apple to the pan and cook for 8 minutes, stirring frequently. Stir in the pepper and garlic and cook for 1 minute more.

In a medium bowl, whisk the flour, sugar, baking powder, salt, thyme, and cayenne. Make a well in the center of the flour and add the shallot mixture, cheese, and lager to the bowl, stirring until just combined.

Transfer the batter to a 9X5-inch loaf pan coated with nonstick cooking spray. Drizzle the melted butter over the loaf and bake for 50-55 minutes, until the loaf is a deep golden brown and a toothpick inserted into the center emerges clean. Cool the loaf in the pan for 5 minutes and then transfer it to a wire rack to cool completely.

Feel free to substitute or get creative with this recipe - you could swap out the cheese for one you'd like better, omit the cayenne, or change up the beer to hard cider for example. Store your bread at room temperature, tightly wrapped, for up to two days.

Bacon and Corn Gougeres

INGREDIENTS
4 hickory-smoked bacon slices (1/4 pound)
3/4 cup corn (from 2 medium ears)
1 cup water
1 stick unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups coarsely grated extra-sharp Cheddar (5 ounces)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped chives

DIRECTIONS
Preheat oven to 375°F with racks in upper and lower thirds.

Cook bacon in skillet over medium heat, turning occasionally, until crisp. Drain on paper towels, then finely chop.

Pour off fat from skillet, then wipe clean. Add corn and pan-roast over medium heat, stirring occasionally, until kernels are mostly golden brown, 10 to 15 minutes.

Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add 4 eggs, 1 at a time, beating well after each addition. (Batter will appear to separate at first but will then become smooth.) Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.

Stir in bacon, corn, cheeses, chives, and 1/2 teaspoon pepper.

Line 2 large baking sheets with parchment paper or lightly butter sheets. Fill a pastry bag fitted with 1/2-inch plain tip with batter and pipe about 35 (3/4-inch-diameter) mounds, or spoon mounded teaspoons, 1/4 inch apart, onto each sheet. Bake, switching position of sheets halfway through baking, until puffed, golden, and crisp, 25 to 30 minutes total. Transfer to a rack (still on parchment if using). Make more puffs on cooled baking sheets. Serve warm or at room temperature.

Potato Soup

INGREDIENTS
6 slices bacon, baked or fried and crumbled
2 medium onions, chopped
2 carrots, chopped (if desired)
2 stalks celery, chopped (if desired)
1 cup corn (if desired)
3 pound (about 5 large) potatoes
3 1/2 teaspoon salt
1 cup sour cream + 2 cup whole milk
(I didn't have sour cream on-had so ended up using 2 cups heavy cream and some extra milk to thin it out)
1/4 pound (1 stick) butter
1 tbsp black pepper
1 tbsp smoked paprika
4 scallions, thinly sliced (if you have them)
3/4 cups shredded sharp Cheddar cheese (for garnish)


DIRECTIONS
I started with a basic recipe for potato soup and then improvised and changed it to what I wanted - you can change it up however you want.

Start by browning your onions, in the bottom of a large pot. Then add the celery and carrots and heat through. I peeled and cut half of the potatoes into thirds, and chopped up the second half into smaller pieces, leaving the skins on. Place all the potatoes in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the smaller potatoes are cooked but not too soft. I then separated the smaller potato chunks out to go into the pot (if you can think of a better way of doing this, let me know!). I cooked the remaining potatoes until they were very soft -- about 45 minutes. Drain the potatoes, discarding all but a tablespoon or two of the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the mashed potatoes to the large pot with the milk, pepper, bacon, corn, and remaining salt and smoked paprika and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Apple and Cinnamon "Pouding Chomeur"

I'm skeptical about this one but it looks amazing! Original recipe posted via Yum Sugar.


INGREDIENTS
2 tbsp butter
1 egg
1/4 cup sugar
3/4 cup flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 cup milk
1 or 2 apples, cored and peeled, finely chopped

3/4 cup brown sugar
3/4 cup water

DIRECTIONS
Preheat your oven to 375 F. In a large bowl, mix the butter and the sugar together. Add the egg and mix until you get a smooth texture. In another bowl, mix the flour, the baking powder and the cinnamon together.Add half of the flour mixture to the egg mixture and mix well. Then add the milk and mix well. Add the rest of the flour and mix well. Add the apples to the mixture. Pour the batter into a small baking dish.n a small saucepan, bring to a boil the water and the brown sugar. As soon as it boils, pour the syrup all over the cake. Bake for about 25 minutes or until a fork inserted in the middle of the cake comes out clean. Top with heavy cream and raisins if desired.

Meatloaf with Bacon

INGREDIENTS
1 lb Italian pork sausage
2 or more lbs ground beef
1 green pepper, chopped
1 carrot, grated
1 onion, chopped
1 pkg Knorr Vegetable Soup
1 pkg home-style gravy (any brand)
1 pkg mushroom soup
½ can mushroom soup (use more if needed)
1 egg
1 C bread crumbs
Worchestershire Sauce
Ketchup
Bacon

DIRECTIONS
1) Preheat oven to 325 degrees

2) Mix everything except ketchup and bacon.

3) Put in loaf pan or round baking pan. Leave room for grease because it will cook out of mixture.

4) Frost top with ketchup

5) Top with bacon slices.

6) Bake at 325 fro 1 ½ hours.

Apple Crisp

INGREDIENTS
8 cups (about 9-10 medium) cored, peeled, and sliced cooking apples
2 Tablespoons lemon juice
2/3 cup flour
1 1/3 cup (packed) brown sugar
1 1/2 teaspoons cinnamon
1 1/2 cups quick oats
2/3 cup butter, softened

DIRECTIONS
1. Spread apple slices in a greased 9 x 13 baking dish. Sprinkle with lemon juice. (Skip lemon juice if apples are extremely tart.)

2. Combine flour, brown sugar, cinnamon, and oats. Add melted butter and mix until crumbly. Sprinkle over apples. Top with sunflower seeds if desired.

3. Bake at 375 degrees for 25-30 minutes or until top is golden brown and apples test done.

Makes about 12 Servings.

The Best Chili Ever

Makes 10 servings, and will fill a large slow-cooker.

INGREDIENTS
1 (29 ounce) can tomato sauce
1 (28 ounce) can peeled and diced tomatoes
1 cup diced onion
1 cup diced green and red peppers
1/2 - 2 cups corn
1-1/2 teaspoons Italian seasoning
1/2 pound bacon, diced
1 pound spicy sausage
1-1/2 pounds lean ground beef or turkey
1/2 (32 ounce) bottle hickory smoke barbeque sauce
1/4 cup chili powder
2 (15.25 ounce) cans kidney beans, undrained
1 (1 ounce) square unsweetened chocolate, chopped

DIRECTIONS
1. In a large slow-cooker on the "low" setting, combine tomato sauce, tomatoes, onion, peppers, corn and Italian seasoning.

2. In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the slow-cooker.

3. In the same skillet over medium heat, cook sausage until brown. Drain and stir into the slow-cooker.

4. In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.

5. Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and cook on desired slow-cooker setting until flavors are well blended and you are ready to serve.

Apple Cider Pork with Squash and Golden Raisins

INGREDIENTS
Four 1-inch thick boneless pork loin chops
2 tbsp olive oil
1 onion, coarsely choped
1 cup apple juice or cider
1 butternut squash - peeled, seeded and cut into 1 inch pieces
1/2 cup golden raisins
3 tbsp chopped fresh sage

DIRECTIONS
1. Preheat oven to 250 degrees. Season the pork chops with salt and pepper. In a large skillet or pan, heat 1 tbsp olive oil over medium-high heat. Working in 2 batches if necessary, add the pork chops and 1 more tbsp olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in oven.
2. Add the remaining 1 tbsp olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple cider, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using as slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.

Chorizo and Mussels

INGREDIENTS
2 tbsp olive oil
1 tsp sweet smoked paprika
1/2 lb chorizo, chopped
2 carrots, peeled ad chopped
1 onion, chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1 cup chicken broth
24 mussels, scrubbed
2 tbsp chopped parsley
Crusty bread, for mopping

DIRECTIONS
1. Heat one tbsp olive oild in a large cast iron pot or skillet. Cook the chorizo, stirring, about 5 minutes. Add the carrots, onion and garlic and cook, stirring frequently, until softened, 7 minutes. Stir in the wine and simmer for 2 minutes.
2. Stir in the chicken broth and scatter the mussels around the skillet. Cover the pan and cook until the mussels open, 2 to 3 minutes. Remove the lid, sprinkle the parslety on top and serve immediately with bread.

Candy Corn Cupcakes

INGREDIENTS
Simple Buttercream
Cupcake Mix
1 Bag Candy Corn

DIRECTIONS
Using an offset spatula, frost the cupcakes with a generous amount of buttercream. Place 4-5 pieces of candy corn upright in the frosting.

French Onion Soup

INGREDIENTS
2 large sweet onions, thinly sliced
1 cup dry red wine
2 14.5 oz cans beef broth
2 cups seasoned croutons
4 thick slices swiss cheese

DIRECTIONS
In a deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the onions and cook, stirring occasionally, until translucent and softened, about 15 minutes. Add the wine and bring to a boil. Pour in the beef broth, lower the heat to low and simmer for 10 minutes; season with pepper. Preheat the broiler. Divide the soup among 4 ovenproof bowls, then top each with one-quarter of the croutons and a slice of cheese. Set the bowls on a rimmed baking sheet and broil until the cheese is bubbly and golden.

Crab Salad Cups

INGREDIENTS
1 pound shelled cooked crab
1/2 cup mayonnaise
2 tablespoons chopped flat-leaf parsley
1/4 cup minced red onion
1 teaspoon sugar
Kosher salt and freshly ground black pepper
16 medium butter lettuce leaves (about 2 heads)
1 avocado, cut into 16 thin slices
2 teaspoons prepared cocktail sauce
1 lemon, sliced into small wedges

DIRECTIONS
1. In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.
2. Arrange lettuce on a large platter. Place about 2 tbsp. crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 tsp. cocktail sauce, a lemon wedge, and salt and pepper to taste.

Make ahead: Prepare through step 1 and chill, covered, up to 1 day. Serves 8.

Marla's Hummus

INGREDIENTS
1 can chickpeas (garbanzo beans), drained and rinsed
1/3 – 1/2 cup lemon juice
2 cloves garlic
1 1/2 –2 Tbsp Tahini (can substitute peanut butter but not preferred)
1/2 tsp salt
2-3 Tbsp olive oil

DIRECTIONS
Process chickpeas and garlic in a blender or food processor until finally chopped. Add lemon juice, Tahini and salt process until mixed well then add olive oil to desired consistency. Add a little chili powder with the olive oil, if you like. You could also add olives for a variation or garnish. Serve with pita chips or veggies (Marla recommends *baby carrots*).

Paella

After seeing Mario Batali's Paella on Oprah, I've decided I have to make it! First it looks like I'll need to invest in a Paella pan, but after that it is a very flexible recipe where you can add as much good stuff as you want and substitute almost anything. Great for entertaining a crowd!



INGREDIENTS
10 small to medium chicken drumsticks
1/2 cup extra-virgin olive oil
2 cups medium shrimp , enough for about 5 per person
1 medium Spanish onion , cut into 1/4-inch dice
1/2 cup pureed ripe tomatoes
1 tsp. kosher salt , or to taste
1 tsp. saffron threads
2 Tbsp. sweet pimenton (Spanish smoked paprika)
4 quarts chicken stock
2 cups bomba or other shortgrain rice
1 pound Manila clams , scrubbed
1 cup freshly shucked peas
10 spears pencil asparagus , stalks cut on the diagonal into 1/4-inch thick slices
1-inch pieces of sausage

DIRECTIONS
Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside.

In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan.

Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want).

Remove from the heat and let rest for 10 minutes before serving.

Apple Cupcakes

INGREDIENTS
Red food coloring
Simple Buttercream
Vanilla Cupcakes
24 thin pretzel sticks
Sour green apple candy strips (about 2 1/2 feet)

DIRECTIONS
Using food coloring, tint buttercream as desired.

Using an offset spatula, frost the cupcakes with a generous amount of buttercream. Place a pretzel stick in the center of each cupcake to form a stem. Using kitchen scissors, cut candy strips into leaf shapes, and insert one into each cupcake, creating an apple. for each cupcake. Place next to the pretzel stem.

Greek Salad

INGREDIENTS
4 large hearts romaine lettuce, torn
2 cups feta cheese, crumbled
2 English cucumbers, chopped
2 tomatoes, chopped
1 green bell pepper, seeded, ribs removed, and cut into strips
1 red bell pepper, seeded, ribs removed, and cut into strips
1 yellow bell pepper, seeded, ribs removed, and cut into strips
1 medium red onion, chopped
Kalamata olives, pitted
Green olives, pitted
Store-bought stuffed grape leaves (optional)
Extra-virgin olive oil
Balsamic vinegar
Coarse salt and freshly ground black pepper

DIRECTIONS
Place lettuce on a large, deep oval platter. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive, and grape leaves, if using, in rows on top of the lettuce.

In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.

Adobo chicken

INGREDIENTS
1 cup soy sauce
1/2 cup white vinegar
5 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon fresh ground pepper
3 bay leaves
3 pounds chicken thighs, bone in

DIRECTIONS
Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot. Place chicken skin side down in pot and bring to a boil. Immediately turn down to a simmer and cover with lid. After 30 minutes, remove lid and turn chicken over and simmer for an additional 20 - 30 minutes then serve with steamed rice

Chicken, Mushrooms and Spinach

INGREDIENTS
1 tbsp olive oil
1 cup fresh parsley, chopped
2 whole boneless chicken breasts, skin on and split
Salt and pepper
1 small onion, chopped
10 white mushrooms, cut
1 cup dry white wine
2 tbsp balsamic vinegar
1 tbsp butter (optional)

DIRECTIONS
1.) Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.

2.) Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.


3.) Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.

4.) Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

Baked Cherry Tomatoes

INGREDIENTS
2 bunches mixed cherry tomatoes
salt and pepper
1 tbsp olive oil
2 ounces gruyere or parmesan cheese
1 garlic clove, minced

DIRECTIONS
1.) Heat oven to 400 degrees. Slice and discard the stem and top of each tomato; arrange the tomatoes in a baking dish. Season with salt and pepper, drizzle with salt and pepper.
2.) Combine grated cheese and garlic in a small bowl. Sprinkle mixture over tomatoes.

3.) Place in oven, bake until tomatoes are soft and crust is golden, 20 to 25 minutes.

Blueberry Hand Pies

INGREDIENTS
Crust: (I double this)
1 1/2 cup flour
1/2 tsp salt
1 tbsp sugar
1 stick butter
4 tbsp ice water

Filling: (enough for for about 12 pies)
4 cups blueberries, rhubarb, apples, berries, etc.
1 cup sugar (use more for tart fillings)
4 tbsp flour
1/2 tsp cinnamon
1 tsp lemon or orange juice

DIRECTIONS
1.) Combine flour, salt and sugar in a food processor. Cut butter into cubes and add to the processor and pulse until just combined. Slowly add the ice water in while pulsing.

2.) Divide your ball of dough into equal segments (about 8) and roll out into discs.

3.) Preheat oven to 425 degrees. Combine ingredients for filling in a mixing bowl.

4.) Add about 1/4 cup of the filling on top of each disc on one side, then fold the dough over the filling to create a crescent shape. pinch the seams and fold over. Place your pies on a baking sheet lined with parchment paper. Poke holed on the top of each pie.

5.) Bake at 425 degrees for 15 minutes, then remove and brush with an egg wash. Bake at 350 for an additional 15 minutes.

Root Beer Float

French Vanilla Ice Cream + Root Beer.

Iceberg Wedge Salad

Iceberg, blue cheese, cherry tomatoes, add bacon = yum.

Quick Pickled Beets

INGREDIENTS
A couple of bunches of beets, cleaned with greens removed
1 cup apple cider vinegar
1 cup sugar
1 cup water
1/2 cup slice red onions, if desired

DIRECTIONS
1.) Place the beets in a large pot with water just coming to the top of the beets. Parboil the beets, until tender when sticking a knife in them. Remove from heat and drain. Run the beets under cold water to easily remove the skins. Slice into 1/4″ inch rounds.

2.) In a medium-sized saucepan heat the water, sugar and vinegar. Stir until sugar has dissolved. Add sliced beets and red onions. Remove from heat and let sit for about 20-30 minutes or until room temperature. Divide beets out into containers for storing in the fridge. Beets will keep for about 10 days.

Mushroom Dill Orzo

INGREDIENTS
2 cups sliced Mushrooms
1 tsp minced Garlic
1-2 cups Orzo
1 cup frozen Peas
1-2 tbsp Cream Cheese
Add Chicken or Fish (if desired)

DIRECTIONS
1. Saute 2 cups of sliced mushrooms in a bit of oil with sliced garlic. Make sure to season with salt and set aside (feel free to add some white wine and/or butter if desired).

2. Cook a few hand-fulls of orzo in salted water, adding a cup of frozen peas during the last 5 minutes.

3. Drain orzo and peas and immediately add a few tablespoons of cream cheese and some cilantro infused oil. Mix everything together, add sauteed mushrooms with garlic, season with salt & pepper, top with fresh dill and serve immediately!

Roast Beef and Brie Sandwiches

INGREDIENTS
Sliced Roast Beef
Sliced Brie Cheese
Bread of Choice
Lettuce
Tomato

Assemble ingredients and enjoy! Also a good option for bruschetta :)

Chicken Souvlaki

INGREDIENTS
3 tablespoons olive oil
3 tablespoons lemon juice
Kosher salt and pepper
Cooked chicken, sliced
2 english cucumbers, sliced
1/2 sm sweet onion, thinly sliced
2 tablespoons chopped fresh dill
4 flat breads
1/2 cup Greek-style yogurt

INGREDIENTS
In a large bowl, combine the oil, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in the chicken, cucumbers, onion, and dill.

Divide the chicken mixture evenly among the flat breads and serve with the yogurt.

Artichoke Pizzas

INGREDIENTS
Pita breads, split horizontally
3 tablespoons olive oil
1 jar roasted red peppers, sliced
1 jar artichokes, cut in half
1/4 cup basil leaves, chopped
1 1/2 cups shredded Cheddar
1/2 teaspoon dried oregano


DIRECTIONS
Heat broiler. Arrange the pita halves cut-side up on a broilerproof sheet pan. Drizzle with 2 tablespoons of the oil and broil until crisp, 2 to 3 minutes.

Top with the red peppers, artichokes, basil, Cheddar, and oregano. Broil until the cheese has melted, 2 to 3 minutes.

Shrimp with Tomatoes and Olives

_____________________________
INGREDIENTS
1 box couscous or orzo
1 tablespoon olive oil
1 small onion, chopped
28-ounce can diced toms, drained
1 roasted red pepper, chopped
3/4 cup green olives
1/2 cup dry white wine
Kosher salt and pepper
1 pound medium shrimp, peeled and deveined

DIRECTIONS
Cook the couscous according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes.

Add the tomatoes, roasted pepper, olives, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.

Add the shrimp, cover, and cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.

Pot Sticker Salad

INGREDIENTS
Frozen pot stickers
Sugar snap peas, trimmed
2 medium carrots, sliced
1/2 cup soy sauce
1 tablespoon sesame oil
1/4 pound bean sprouts
Roasted peanuts, chopped
2 scallions, sliced

DIRECTIONS
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil.

Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.

Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.

Blackberry Cobbler

INGREDIENTS
1/2 cup (1 stick) unsalted butter
4 cups fresh blackberries
1 cup sugar, plus more for sprinkling
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of fine sea salt
1 cup whole milk
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving

DIRECTIONS
1. Preheat oven to 350 degrees.

2. Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.

3. Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.

4. In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.

5. Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.

Old Timey Tea Sandwiches

Cucumber Sandwiches
Pepperidge Farm Bread
Cream Cheese
Thinly Sliced Cucumbers, salted, rinsed and patted dry
Salt, pepper, dill (garnish)

Smoked Salmon Sandwiches
Thinly sliced cured salmon/lox
Party rye
Butter combined with cream cheese
Dill

*Twist on Smoked Salmon
3 tablespoons wasabi paste, or to taste mixed with 1/3 cup cream cheese
24 party pumpernickel bread slices
avocado slices, tossed with lemon juice
16 ounces smoked salmon, thinly sliced

Pepper Jelly Sandwiches
Whole wheat or rye bread
Cream Cheese
Pepper Jelly
Baby Romaine Lettuce

*see also: Traditional Benedictine Cheese Sandwiches

Avacado, Tomato & Corn Salad

INGREDIENTS
3/4 of a can of Corn
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 green onions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil or olive oil
Coarse salt and ground pepper

DIRECTIONS
Mix corn, tomatoes, avocado, green onions, lime juice, and oil. Season with salt and pepper, and toss gently to combine.

Bruschetta: Different Variations

Mushroom Ragu Bruschetta

START WITH:
Sliced (1/2-inch thick) baguette bread (italian, french, or sourdough)
4 tablespoons extra-virgin olive oil

Arrange the bread slices on 2 heavy large baking sheets. Drizzle olive oil over the bread slices. Bake at 375 degrees until the slices are pale golden and crisp.


Beef with Red Pepper Mayo
2/3 cup roasted red peppers, preserved in water, drained well and patted dry
1/3 cup mayonnaise
Salt and freshly ground black pepper
1 (1 1/2-pound) piece beef tenderloin, trimmed
3 tablespoons drained capers, chopped
Coarse sea salt, to serve

Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.

Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.

Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the bread slices on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.

Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.

Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative. {from Everyday Italian}

Sweet Grilled Onion and Parmesan
4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
3 cups shredded/sliced Parmesan or any other cheese desired
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

Sprinkle some parmesean on each toasted bread slice. Arrange some sauteed onions on top of the parmesean. Sprinkle with more parmesan and chopped parsley to garnish.

Transfer the bruschetta to baking sheets and keep them warm in the oven at 250 degrees F.

Do-Ahead Tip: The bruschetta can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

Smoked Salmon
sliced smoked salmon
8oz cream cheese
2 tbsp lemon juice
1/2 oz chopped chives
capers, if desired for garnish

Mix cream cheese and lemon juice. Spread over the toasts and top with small slices of smoked salmon. Add chopped chives and capers to garnish.

Roasted Red Pepper and Bocconcini
5 oz finely diced bocconcini
1 jar roasted red peppers, patted dry and sliced
3 tbsps freshly chopped basil leaves
Olive oil, to taste

Mix all ingredients and season with salt and pepper. Cover and leave out for 1 hour to allow flavors to develop. Spread over toasts.

Mushroom Ragu
2 tablespoons extra virgin olive oil
1 teaspoon finely chopped garlic
1 tablespoon finely chopped shallots
4 teaspoons chopped fresh thyme, divided
2 cups shiitake mushrooms, julienned
sea salt and ground pepper, to taste
1 tablespoon sherry vinegar
1/4 cup sherry wine
1/2 teaspoon cornstarch
1 tablespoon crème fraiche

Heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let the garlic brown. Add half the thyme and all of the mushrooms. Season with salt and pepper. Let the mushrooms cook over medium-high heat without excessive stirring so they will brown.

Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine the cornstarch in the sherry wine until dissolved and add to the pan. Cook until reduced and there is almost no liquid left in the pan. Remove from heat and stir in crème fraiche. Taste and adjust seasoning with salt and pepper.

Place a tablespoon of ragu on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.

Pesto and Sun-Dried Tomato
1 cup fresh basil leaves
1/2 cup pecan nuts
1/4 cup olive oil
3 cloves garlic
10 large sun-dried tomatoes, cut into strips
5 oz parmesan, thinly shaved

To make the pesto, mix the basil leaves, pecans, oil and garlic in a food processor until the mixture is smooth. Spread the pesto evenly over the pieces of toasted bread. Top each slice with sun-dried tomatoes and some of the parmesan.

In Advance: The pesto can be made several days ahead and stored in a jar. Pour a think layer of olive oil over the top f the pesto to just cover. Pesto can also be frozen in ice cube trays and thawed when required.

Classic Hot Wings

INGREDIENTS
About 4 lbs chicken wings
McCormick’s Garlic & Herb Buffalo Wings Seasoning Mix (kinda cheating)
One bottle of Fanks Wing Hot Sauce
One cube of real unsalted butter
Pure Honey

DIRECTIONS
Preheat the oven to 475 degrees F. Drop the chicken pieces in a large zip-lock bag and shake with the McCormick's seasoning to coat.

Place wings on a lightly greased baking dish. Brush wings with Frank's sauce and honey. Bake for 30 minutes. They should be crisp but not burnt (if not crisp, continue baking a bit longer).

Remove the wings from the oven and place them in a large mixing bowl. Dice up the butter and add with more Frank's sauce and toss together until combined.

Glazed Chicken Wings

INGREDIENTS
About 4 lbs chicken wings
1/2 cup barbecue sauce
1/2 cup apricot jam
2 tbsp white vinegar
2 tbsp soy sauce
2 tbsp tomato sauce
1 tbsp sesame oil
2 cloves garlic, crushed


DIRECTIONS
Stir the barbecue sauce, jam, vinegar, soy sauce, tomato sauce, oil and garlic in a small pan over low heat until just combined. Cool slightly, pour over the chicken wings and mix well. Cover and marinate in the refrigerator for at least two hours.

Preheat the over to 350 degrees F. Drain the excess marinade from the wings and reserve. Bake the wings in a lightly greased baking dish for 45 minutes. To prevent sticking, you can add a little water. Turn halfway through the cooking time, brushing occasionally with the reserved marinade.

Sweet Dry Rub BBQ Wings

INGREDIENTS
1-2 lb Chicken Wings
1 Tablespoon Vegetable Oil
2 Tablespoons Sugar
2 Tablespoons Paprika
1 teaspoon Salt
1 teaspoon Celery Salt
1 teaspoon Garlic Powder

DIRECTIONS
Preheat oven to broil/grill.

Place the chicken wings in a large bowl and drizzle with oil.

In a small bowl, mix together all dry ingredients. Sprinkle dry ingredients over the wings a tablespoon at a time, mixing in between so that all wings are well coated.

Place on a wire rack in the hot oven. Broil for 5 minutes. Then, reduce the heat to regular bake at 200°C (392°F) and bake for another 7 minutes. Remove from oven and serve immediately.

Makes 4-6 servings. Recipe via FTLOF.

Kung Pao Chicken

INGREDIENTS
3 1/2 teaspoons Cornstarch
5 teaspoons Soy Sauce
5 teaspoons Sherry
1/4 teaspoon Salt
3 Chicken Breast halves, cut into small cubes
1Tablespoon Red Wine Vinegar
2 Tablespoons Chicken Broth
1 1/2 teaspoons Fructose (or sugar)
3 Tablespoons Vegetable Oil
1/3 Cup salted Cashews
8 small dried hot Chili Peppers
1 1/2 teaspoons fresh Ginger, minced
1 small Onion, diced
1 small Green Onions (green part only), sliced (for garnish)
dried hot chili peppers (for garnish) - I found them too spicy to eat
1 cup pineapple pieces, if desired

DIRECTIONS
For the marinade:
Combine 2 teaspoons of cornstarch, 2 teaspoons of soy sauce, 2 teaspoons of sherry, and the salt in large bowl. Mix the marinade well so that there are no clumps and then add the chicken cubes. Stir around really well to coat all the chicken. Set aside and let it stand for about 30 minutes (while you prepare everything else).

For the sauce:
Combine 1 1/2 teaspoons of cornstarch, 3 teaspoons of soy sauce, 3 teaspoons of sherry, the vinegar, the chicken broth, and the fructose in small bowl. Mix well so there are no clumps and set aside.

Cooking:
Heat 1 tablespoon of oil in a large cast iron pan over medium heat. Add the cashews and stir constantly until lightly toasted. Remove the peanuts to a dish and set aside.

Heat 2 tablespoons of oil in the same pan over medium heat. Add the chili peppers and sauté until they become very fragrant, about 1 minute. Increase the heat to medium-high.

Add the marinated chicken with marinade to the hot pan and stir-fry 2 minutes. Add the ginger and stir-fry until the chicken is no longer pink in the center, about 1 minute. Add the cashews and onions and stir-fry 1 more minute.

Stir in the sauce and cook and stir until the sauce boils and thickens (less than 1 minute). Garnish with the green onions and chili peppers that you lightly toasted.

Makes 2-3 servings. Recipe via FTLOF.

My Mom's Lemon Bars

INGREDIENTS:

Crust
2 cups flour
1 cup softened butter
1/2 cup powdered sugar

Lemon Bars
4 eggs
pinch of salt
2 cups sugar
6 tbsp lemon juice
4 tbsp flour
1 tsp baking powder



INSTRUCTIONS:
For the crust, mix all ingredients and press into a 9 x 13 pan. Bake for 18 minutes in a 350 degree oven.

Then, beat the eggs, and add remaining ingredients. Pour mixture onto hot crust. Bake for 22 minutes in 350 degree oven. Sprinkle powdered sugar over lemon bars before cutting.

Ice Tea: 3 Different Ways

TEA BASE
1. Boil in 2C fresh or bottled water for 10 minutes: 2 family size or 4-6 standard bags
(or loose equivalent)
2. Remove bags
(don’t squeeze – that causes bitterness).
3. To serve, stir in sweetener while hot so it will dissolve.







*Added notes:
• Don’t oversteep or will draw out the tannins and cause bitterness. If this happens, add a pinch of soda to soften the taste.
• Freeze tea in ice cubes – when added, they won’t dilute the tea. Can add berries to the ice cubes.

Sweet Syrup:
1. Boil 2 C water
2. Add 4 C sugar, stir until dissolved and thickened.
3. Cool to room temperature, then put in refrigerator (cloudiness can occur if put in fridge right away).
4. Store in tightly sealed, glass jars or use at once.


ICED TEA, 3 WAYS

Sun Tea:
Mellower taste because it takes 140 degrees+ to leach out the
bitter tannins.
Not as strong as regular tea but because of this, it is good with herbal additions such as mint, chamomile and lemon verbena.
1. Fill 2 quart glass container with fresh or bottled water.
2. Add 4-6 bags and cover.
3. Place in sunny spot 3-5 hours.
4. Remove and refrigerate when desired strength reached (determined by taste or color).

Arnold Palmer’s Favorite Tea:
½ lemonade
½ sweet or unsweetened iced tea

Variation on Arnold Palmer’s Favorite Tea:
½ limeade
½ sweet or unsweetened iced tea
optional shot of tequila

Southern Sweet Tea:
1. Boil and turn off: 4 C water
2. Add: 8-10 reg bags (or 3 family size) of orange pekoe tea (Lipton or Luzianne) pinch of baking soda
3. Add ½-1+ C simple syrup
4. Pour into 1 gallon glass container and fill to top with water.

Pineapple Mango Rum Cocktails

INGREDIENTS
2 1/2 small ripe mangoes, peeled and cubed (about 2 cups), plus 1/2 mango cut into slices with skin, for garnish
4 ounces best-quality golden rum
4 cups fresh pineapple juice (from a 4 1/2-pound pineapple)
Fresh tropical fruit, such as dragon fruit and star fruit, for garnish

DIRECTIONS
1. Puree mangoes, rum, and 1/2 cup water in a blender.
2. Pour 2 ounces puree into each of six 12-ounce glasses.
3. Fill glasses with ice, and top off with pineapple juice. Garnish with tropical fruit.