tag:blogger.com,1999:blog-53933611675042157842024-02-07T20:51:01.752-06:00... Here's To ItAnnehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-5393361167504215784.post-12350212840371587992022-11-23T09:10:00.004-06:002022-11-23T09:10:59.448-06:00Aunt Sister’s Peppermint Pattie Brownies<p> </p><span id="docs-internal-guid-04b30615-7fff-617a-5083-6495b4fd1258"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Bag of York Peppermint Patties</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 ½ c of butter (melted)</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">3 c sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 teas vanilla</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">5 eggs</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 c Hershey Coco</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 T baking powder</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 teas salt</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">2 c four</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Preheat oven to 350. Grease a 9 x 13 inch pan. Stir together sugar, butter, and vanilla. Beat eggs well. Fold in, and add flour, coco, baking powder, and salt. Blend well. Reserve 2 cups of batter and set aside. Pour remaining batter in pan. Place peppermint patties on top. Pour rest of batter on top. Bake 55 minutes.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Makes 26 brownies.</span></p></span></span>Coverhttp://www.blogger.com/profile/09626530918261474670noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-36615729003077512192022-11-23T09:09:00.002-06:002022-11-23T09:09:08.526-06:00 Lemon Squares<p><br /></p><span id="docs-internal-guid-545fa2cb-7fff-d019-b9d2-606621f92212"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">½ c butter, softened</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ c confectioner sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 c sifted flour</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Mix these ingredients together. Put into 9 inch square pan. Bake at 350 for 15 minutes.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 c sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 T four</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">½ t baking soda</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 eggs, slightly beaten</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 T lemon juice</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Mix top layer ingredients and pour over baked bottom layer. Bake at 350 for 25 minutes. While warm, sprinkle with confectioner sugar.</span></p><br /></span>Coverhttp://www.blogger.com/profile/09626530918261474670noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-21649652320386279542022-11-23T09:08:00.000-06:002022-11-23T09:08:05.579-06:00 Paula Deen’s Almond Joy Chocolate Balls<p><br /></p><span id="docs-internal-guid-55e665f6-7fff-7c17-e01b-ed7479c62138"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 16 oz boxes confectioners’ sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">½ cup butter, softened</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 (14oz) can sweetened condensed milk</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon pure almond extract</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 (14oz) package shredded coconut</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 ½ cup chopped nuts</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 (12oz) semi-sweet chocolate chips</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">½ bar paraffin.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cream together sugar and butter in a bowl. Add milk, stir in almond extract, coconuts, and nuts mix well. Form candy into 1 inch balls. Place on wax paper and refrigerate at least 3 hours. Melt paraffin and chocolate in top of double boiler, stirring frequently. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute to thin). With a toothpick, drop each ball in chocolate and place on wax paper until set. Makes 75-100 balls.</span></p><br /></span>Coverhttp://www.blogger.com/profile/09626530918261474670noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-60380957622030861372022-11-23T09:05:00.001-06:002022-11-23T09:05:14.609-06:00 Neiman-Marcus $250 Cookie Recipe<p> <span style="font-size: 12pt; font-weight: 700; text-align: center; white-space: pre-wrap;">Neiman-Marcus $250 Cookie Recipe</span></p><span id="docs-internal-guid-231a5330-7fff-f334-738e-a022f4309a10"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 c butter</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 c sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 c brown sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 eggs</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 t vanilla</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 c flour</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5 c blended oatmeal (measure oatmeal and blend in a blender to a fine powder)</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 t salt</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 t baking powder</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 t soda</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">24 oz chocolate chips</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 8 oz Hershey bar, grated</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 c chopped nuts</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, Hershey bar and nuts. Roll into balls and place two inches apart on cookie sheet. Bake for 10 minutes at 375. Makes 112 cookies. May be halved.</span></p><div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Coverhttp://www.blogger.com/profile/09626530918261474670noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-36193101858175912692022-11-23T09:03:00.006-06:002022-11-23T09:05:46.666-06:00 Snickerdoodles<p> </p><span id="docs-internal-guid-55a65448-7fff-033a-c976-ca4e25932d49"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 163px; overflow: hidden; width: 154px;"><img height="163" src="https://lh6.googleusercontent.com/8A_bSxWvHHzlFXAfCNuJ_mCahIgneQMchQXHeVfkY0UGVbSDu0yKMSqm5t8fgQYCEnchqGRVNfW4d2ImvI09ojs1KfQ1ntLakqu__4VfSzfbvf6E3EtJt3zEIbp1IBxwuz6taPsUopYTok-mnR0bkm_eKAWf3BlBMd0qYOOrRcc5huL-Edk" style="margin-left: 0px; margin-top: 0px;" width="154" /></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 c shortening (half margarine)</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 ½ c sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 eggs</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 ¾ c flour</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 t cream tartar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 t baking soda</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ t salt</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 T sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 t cinnamon</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 400. Mix shortening, 1 ½ c sugar and eggs thoroughly. Blend flour, tartar, soda and salt and stir in shortening mix. Shape into 1-inch balls and roll in sugar and cinnamon. Put 2 inches apart on ungreased cookie sheet. Bake 8-9 minutes. Makes 4 dozen.</span></p><br /></span>Coverhttp://www.blogger.com/profile/09626530918261474670noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-14280133240916758062022-11-23T09:00:00.003-06:002022-11-23T09:06:00.150-06:00Tiramisu Trifle<p><span style="font-size: 12pt; white-space: pre-wrap;">2 packages lady fingers</span></p><span id="docs-internal-guid-992faea1-7fff-09b2-065f-29147d897665"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Brush each lady finger with espresso coffee mixed with 1/2 cup hot water plus 3 tablespoons Kahlua</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Lay on the sides and bottom of a trifle bowl</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Mix Mascarpone Cheese: 1 cup +</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tablespoons Rum or Marsala wine</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">beat until smooth.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Beat about 3 cups heavy cream add 1/4 teaspoon vanilla until stiff.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add the cheese on top of the lady fingers then the whipping cream, lady fingers,</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">continue layers until you get on top of bowl.</span></p><div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Coverhttp://www.blogger.com/profile/09626530918261474670noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-41662787531330295422022-11-23T08:57:00.005-06:002022-11-23T09:06:19.091-06:00 Christmas Butter Cookie<p><br /></p><span id="docs-internal-guid-bd843e25-7fff-0228-eaf7-804dd47f98ba"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">- Mrs. Hartmann</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 ½ c sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¾ lb (3 sticks) butter, room temperature</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp vanilla</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 eggs</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 ½ c flour</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 ½ tsp baking powder</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cream butter with wooden spoon. Add sugar, vanilla, egg. Mix flour and baking powder together. Add to butter mixture. Put in cookie press. Press cookies out. Bake at 325-350º for 12 minutes. Can decorate.</span></p><div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Coverhttp://www.blogger.com/profile/09626530918261474670noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-54677263919831618572022-11-23T08:47:00.004-06:002022-11-23T09:06:35.005-06:00 Pumpkin Cheesecake<p><span style="font-size: 12pt; white-space: pre-wrap;">Preheat the oven to 350°F.</span></p><span id="docs-internal-guid-e115f313-7fff-a0b3-1534-ffb370475199"><h4 dir="ltr" style="line-height: 1.2; margin-bottom: 12.75pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: medium;"><u>Filling</u></span></span></h4><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup unsweetened pumpkin, preferably Libby’s</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup sugar, preferably unrefined</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups heavy cream</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 (8-oz) cream cheese packages</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 large eggs</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 large yolks</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Garnish: pecan halves</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">(*) If desired, use an additional 1/2 cup 1.75 ounces/50 grams of coarsely broken pecans for the center</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Equipment:</span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> One 9-inch by 2 1/2-inch or higher spring-form pan, greased, outside of the pan wrapped with a </span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">triple</span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> layer of heavy-duty foil to prevent seepage. One 12-inch by 2-inch cake pan or roasting pan to serve as a water bath.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Verdana; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: medium;">CRUST:</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: medium;">12 3/4 oz. gingersnaps, broken (preferably Swedish brand)</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: medium;">6 oz. pecans, toasted,</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: medium;">3T sugar</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: medium;">6 pinches salt</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: medium;">6 oz. butter, melted.</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Process cookies and pecans, sugar, salt until it is fine crumbs (app 20 secs.) Add melted butter and pulse 10 times until just incorporated. Press into pan and up the sides. Do not cook in oven until the cheesecake portion is in.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a small, heavy sauce pan, stir together the pumpkin and sugar. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Scrape the mixture into a large food processor, fitted with the metal blade and process for 1 minute with the feed tube open. </span><span style="font-size: 12pt; white-space: pre-wrap;">With the motor running, add the cold cream. Add the cream cheese in several pieces and process for 30 seconds, scraping the sides two or three times, or until smoothly incorporated. Add the eggs and yolks and process for about 5 seconds or just until incorporated.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1 inch of very hot water. Bake the cake for 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate it overnight. To unmold, wipe sides of pan with towel run under hot water and wrung out. The cake will be 1 3/4-inches high.</span></p><div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Coverhttp://www.blogger.com/profile/09626530918261474670noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-15536308588505237182022-09-22T13:22:00.004-05:002022-09-22T13:22:20.971-05:00Easy Weeknight Caprese Salad <p> This one has surpassed our go-to buffalo chicken cobb salad for an easy weeknight option. </p><p><br /></p><p>1 rotisserie chicken, pulled and chopped</p><p>bib / butter / leafy romaine lettuce / arugula</p><p>pearl mozzarella balls</p><p>2-3 scallions, chopped</p><p>1 pint heirloom or small yellow/orange/red tomatoes</p><p>pancetta cubes - air fried til crispy</p><p><br /></p><p>for the dressing: </p><p>1/4 cup balsamic vinegar</p><p>1/2 cup olive oil</p><p>1 tbsp mustard of choice</p><p>chopped shallot</p><p>garlic powder</p><p>1/2 tsp salt and pepper each</p><p>1 tbsp dried rosemary</p><p>1 tsp sugar</p>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-36711660132461902472022-09-22T12:57:00.001-05:002022-09-22T12:57:16.292-05:00Golden Beets<p> Found these as a side once fresh in farmer's market, and haven't gone back to red beets!</p><p><br /></p><p>Ingredients:</p><p>3-4 big golden beets, trimmed, peeled, large chunks</p><p>1 bag shishito peppers, cut into thirds for large chunks</p><p>white onion, roughly chopped</p><p>pistachios, a handful, maybe cut once or left whole</p><p>goat cheese crumbles</p><p><br /></p><p>In oven around 400-450 degrees, put sheetpan in with beets tossed in olive oil, S&P. Roast for about 10 minutes.</p><p>Bring sheetpan out and put the chopped shishitos and onion in, tossing to coat with olive oil. Return to oven for about 10-15 more minutes.</p><p>Add pistachios in for about last 5 minutes of cooking.</p><p>Toss with goat cheese before serving. Good spritz of lemon juice on top is nice too.</p>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-67337817533103004752022-09-22T12:53:00.000-05:002022-09-22T12:53:05.781-05:00Low Carb Sausage mushroom "pasta"<p> This is one to hit those savory notes and skip on the gluten.</p><p><br /></p><p>Ingredients:</p><p>2 cans hearts of palm noodles - lasagna cut into small rectangles like papperdelle </p><p>2 pints various mushrooms - rough chop</p><p>1-2 packs of Italian spicy ground sausage - casings removed (or sausage of choice)</p><p>1 bunch kale, rough chopped</p><p>1 yellow onion, rough chopped</p><p>garlic cloves, rough chopped</p><p>White wine - about a cup</p><p>4 oz butter or more</p><p>grated fresh parmesan</p><p>goat cheese crumbles</p><p><br /></p><p>Brown sausage in pan. Remove, leaving fond behind. <br />Add onion and stir in remnants for about 3-5 minutes. Add garlic, stir 1 minute. Then add mushrooms and toss around to coat, then leave alone without disturbing til browned slightly. Deglaze with white wine and add butter and kale. Stir back in sausage and the precut hearts of palm noodles. Stir until combined. </p><p>Serve with fresh parmesan and goat cheese crumbles.</p>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-26806644583079149772022-01-13T07:47:00.007-06:002022-01-25T17:04:30.182-06:00Salmon Bite / Poke Bowl<p> Salmon Bite / Poke Bowl </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEijWuXKkW_xoy39dBgwXhkbawUG4tOzDApQGo7ma6nzck1PhU0IUmqaaiEuFHBJrWV7ul1lJDvK5Y0Ux4OMZ6iwqthhZSXjwmieG2-j6Z89GQli5fievL89jLcXR-eBphHRF57H8eqlBwkqIXCnVyg0FlMpo-cVSkUpLV6Q6lD11ZPD6A8M6sfSNFch=s3707" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2781" data-original-width="3707" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEijWuXKkW_xoy39dBgwXhkbawUG4tOzDApQGo7ma6nzck1PhU0IUmqaaiEuFHBJrWV7ul1lJDvK5Y0Ux4OMZ6iwqthhZSXjwmieG2-j6Z89GQli5fievL89jLcXR-eBphHRF57H8eqlBwkqIXCnVyg0FlMpo-cVSkUpLV6Q6lD11ZPD6A8M6sfSNFch=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p>I made this mashup between the viral TikTok salmon bowl and salmon bites; threw some extra fresh raw tuna :) Jimmy isn't a huge fan of raw salmon so I used my air fryer to crisp up tender little bites. </p><p>For 2 generous servings</p><p>1 salmon filet, take off skin and cut into large bite size pieces</p><p>1 width-of-the-knife tuna steak, cut into large bite size pieces</p><p><br /></p><p>white rice or cauliflower rice</p><p>rice vinegar</p><p>sugar / salt</p><p>edamame</p><p>scallions - slice thinly</p><p>carrots - shave / sliced thinly</p><p>fresh jalapeno - sliced thinly</p><p>Pickled red onions</p><p>1 hothouse cucumber - peeled and coarse dice</p><p>avocado - sliced</p><p>Kewpie / Japanese mayo</p><p>Siracha</p><p>Soy sauce</p><p>sesame seeds</p><p>fried onions</p><p><br /></p><p>salmon marinade:</p><p>soy sauce</p><p>rice vinegar</p><p>sesame oil</p><p>honey</p><p>ginger and garlic powders</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiz0Ji6wQmUm7KmNcrdElsXSLnjIoXMHonSin-deIfz3KcfQOcdd5elS1t5f9FCvWz8WDRDQgvtlx6i5ZPLDehOYxBOnu7LrY0k0hSTE2rAImQm5IxYhQ4-46mRbCowNfOroeSlQZVIge8xW_BDriAQFLKP2sg8hylgixxMdbU-QU7lsnLjvyq0OlN7=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiz0Ji6wQmUm7KmNcrdElsXSLnjIoXMHonSin-deIfz3KcfQOcdd5elS1t5f9FCvWz8WDRDQgvtlx6i5ZPLDehOYxBOnu7LrY0k0hSTE2rAImQm5IxYhQ4-46mRbCowNfOroeSlQZVIge8xW_BDriAQFLKP2sg8hylgixxMdbU-QU7lsnLjvyq0OlN7=s320" width="320" /></a></div><br /><p><br /></p><p>For the rice, reheat in bowl with ice cube on top, remove them after rewarmed. Add splash of rice vinegar, about 1/2 tsp sugar and salt to taste. If using cauliflower rice, prepare same way for flavor.</p><p><br /></p><p>Put the bites of the salmon in the marinade for at least 30 minutes. I spooned a small amount of the marinade onto the tuna.</p><p>Mix mayonnaise, siracha, and soy sauce until desired consistency and flavor to make the sauce for drizzling on top.</p><p>Cook salmon in air fryer around 300 degrees for 5 minutes, then turn pieces and cook other side until crispy, probably another 5-10 minutes. Could do this step on stove or under broiler. Toss salmon back into leftover marinade when done.</p><p>Scoop ingredients over rice in bowl. Serve with general portion of fish. Top with sesame seeds, fried onions, and drizzle the sauce on top. Enjoy!</p><p><br /></p>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-73056406815087678232021-01-27T13:46:00.000-06:002021-01-27T13:46:01.643-06:00Jalapeño Cheddar Sweet Potato Au Gratin<p> <span style="font-size: 18px; line-height: 21.600000381469727px;">JW & KATHRYN</span><span style="font-size: 18px; line-height: 21.600000381469727px;">’S</span><span style="font-size: 18px; line-height: 21.600000381469727px;"> WORLD FAMOUS JALAPENO CHEDDAR SWEET POTATO ES AU GRATIN</span></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Sweet potato jalapeno & cheddar au gratin</span><a name="_GoBack"></a></p><p style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"> </span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Idaho potatoes</span><span style="line-height: 21.600000381469727px;"> </span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">1 ½ pound</span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Sweet potatoes</span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">1 ½ pound </span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Heavy cream</span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">2 cups </span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Garlic</span><span style="line-height: 21.600000381469727px;">-chopped</span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">1 teaspoon for cream mixture</span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Garlic</span><span style="line-height: 21.600000381469727px;">-chopped</span><span style="line-height: 21.600000381469727px;"> </span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">1 teaspoon for baking dish</span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Kosher salt</span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">2 teaspoon </span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Nutmeg</span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">½ teaspoon</span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Sharp cheddar cheese</span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">2 cups </span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Pickled jalapenos</span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">2 tablespoons </span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Bread</span><span style="line-height: 21.600000381469727px;"> crumbs</span><span style="line-height: 21.600000381469727px;"> </span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">½ cup </span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;">Butter whole unsalted</span><span style="line-height: 21.600000381469727px; padding-left: 36px;"></span><span style="line-height: 21.600000381469727px;">½ cup </span></p><p class="s2" style="font-size: 18px; line-height: 21.600000381469727px; margin-bottom: 0px; margin-top: 0px;"><span style="line-height: 21.600000381469727px;"> </span></p><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">Pour the cold heavy cream into the heavy deep sauce pot</span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">Slice the potatoes on a mandoline approximately ¼ inch thick straight into a heavy deep sauce pot. </span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">Once the potatoes are sliced add the kosher salt, chopped pickled jalapenos, and chopped garlic</span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">Place the sauce pot over low to medium heat. Slowly heat up the mixture to a slow simmer. Be sure to taste the cream mixture, the flavor should have a good balance of seasoned cream with hints of garlic, jalapeno and seasoned cream.</span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">This mixture will simmer approximately 15-20 minutes. Once the</span><span style="line-height: 21.600000381469727px;"> cream</span><span style="line-height: 21.600000381469727px;"> becomes thick and the potatoes </span><span style="line-height: 21.600000381469727px;">are</span><span style="line-height: 21.600000381469727px;"> slightly fork tender</span><span style="line-height: 21.600000381469727px;">,</span><span style="line-height: 21.600000381469727px;"> remove from the heat. </span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">Prepare a heavy duty baking pan by coating the bottom and side surfaces with softened butter. Add the second raw garlic. </span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">Transfer the heavy cream, potato mixture to the prepared baking pan. </span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">Top </span><span style="line-height: 21.600000381469727px;">with cheddar cheese and bread crumb</span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">Cover with plastic wrap, then with foil. </span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">Place in pre-heated 4</span><span style="line-height: 21.600000381469727px;">00</span><span style="line-height: 21.600000381469727px;"> degree oven for 20 minutes.</span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">After the 20 minutes remove the plastic wrap and foil and bake for an additional 10 minutes or until the top of the au gratin is golden brown</span></div><div class="s4" style="font-size: 18px; margin-bottom: 0px; margin-left: 36px; margin-top: 0px; text-indent: -18px;"><span class="s3" style="font-family: Symbol; line-height: 21.600000381469727px;">• </span><span style="line-height: 21.600000381469727px;">Ready to eat!! Let me know how it goes</span></div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-22491405059396300702021-01-23T18:19:00.009-06:002021-01-23T18:31:12.141-06:00Moroccan ChickenHard to beat this one :) I served it with cauliflower rice that I sauted with
white onions, and the spices from the chicken. Adapted and modified from this
wonderful recipe: https://www.daringgourmet.com/moroccan-tagine/ <div><br /></div><div>Ingredients: </div><div>8-10 boneless skinless chicken thighs </div><div>1 tablespoon garlic, minced </div><div>1 tablespoon
ginger, grated </div><div>2 teaspoons ground turmeric </div><div>2 teaspoons ground cumin </div><div>2 teaspoons
ground coriander </div><div>½ teaspoon ground cinnamon </div><div>1 small onion, diced </div><div>1 tablespoon
harissa (or less if you prefer less spicy) (or other red chile paste) </div><div>⅓ cup
dried apricots, chopped </div><div>⅓ cup white raisins, chopped</div><div>4 cloves of garlic, minced </div><div>⅓ cup
slivered almonds </div><div>4 cups + chicken stock </div><div>lots of lemon juice </div><div>1 cup english peas,
fresh if you can find. </div><div>Salt to taste </div><div>Extra slivered almonds for garnishing </div><div>Cauliflower rice and 1/2 white onion, chopped (for the base if you'd like)</div><div><br /></div><div><br /></div><div>I started by trimming about 8-10
boneless chicken thighs. Heat up my Dutch Oven with some olive oil. I made my
spice rub for the chicken with the garlic, ginger, turmeric, cumin, cinnamon
(you can double if you want to hold on to some of it for the cauliflower rice).
Rub generously onto the chicken, then brown each piece on both sides and set
aside. In the same Dutch oven add a little more olive oil, then saute the onions
for 3 minutes. Add the harissa and stir in. Then add the apricots, white raisins
and garlic. Add the chicken back to the pot and stir. Add about 4 cups of
chicken broth and at least 2 Tbs of lemon juice. Put in about one cup of english
peas. Let cook for several hours until chicken pulls apart. Serve over the
flavorful cauliflower rice (doctor it with the onion, olive oil, and spices from the mixture used to rub the chicken).</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-73160278464492634212020-08-15T15:07:00.010-05:002021-01-23T18:43:52.806-06:00Bourbon ballsAnother Christmas Eve staple - I will adjust this if I find the original recipe
we used to use. This is from https://www.savingdessert.com/bourbon-balls/ and I
think looks pretty similar. <div><br /></div><div>3 cups vanilla wafers, crushed (11oz box) </div><div>1 cup
ground pecans </div><div>1 cup powdered sugar, plus 2 cups for rolling </div><div>1 1/2 tablespoons
cocoa powder </div><div>3 tablespoons light corn syrup, or Lyle’s Golden Syrup </div><div>1/2 cup
bourbon or rum </div><div><br /></div><div>In a medium mixing bowl, combine the crushed vanilla wafers,
ground pecans, 1 cup of the powdered sugar and the cocoa powder. Whisk to
combine. In a 1-cup measuring cup, whisk together the corn syrup and bourbon.
Add the bourbon mixture to the dry ingredients and fold together using a spatula
until all ingredients are combined. It may seem dry at first, but keep mixing,
it will all come together. Place 1 to 2 cups of powdered sugar in a flat bowl or
rimmed plate. Roll the dough (firmly) into 1-inch balls (or use a small cookie
scoop), then immediately roll in the powdered sugar. Place the cookies on a wax
paper lined baking sheet. Continue rolling until all cookies are coated in
powdered sugar. Set the cookies aside for 1 hour, then roll again in the
powdered sugar. Store the bourbon balls in an airtight container in the
refrigerator for up to 2 weeks.
</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-45969589914053624702020-08-15T15:05:00.008-05:002021-01-23T18:43:10.716-06:00Orange BallsOriginally in an old family cookbook, this one looks pretty similar and was one of the first things I learned to make on my own to help out with cooking for the Christmas Eve party. <div><br /></div><div> 3 c. vanilla wafer crumbs {a 12 oz. box, crushed ... a food processor makes quick work of the crushing!} </div><div>1 1/2 c. finely chopped pecans or walnuts </div><div>3/4 c. (6 oz.) frozen orange juice concentrate, thawed </div><div>4 c. confectioners sugar {1 lb.} </div><div>2 T. butter, melted </div><div>Approximately 2 c. shredded coconut </div><div><br /></div><div> In a large mixing bowl, combine vanilla wafer crumbs, nuts, confectioners sugar, orange juice concentrate, and melted butter. Mix until well combined.*
Roll into small balls, approximately 1-inch in diameter. Immediately roll each ball in coconut.
Place in an airtight container and chill.
Recent source:
https://www.thekitchenismyplayground.com/2016/04/orange-coconut-balls.html</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-5828111172247045952020-08-15T15:03:00.004-05:002021-01-23T18:42:43.531-06:00Oysters bienvilleOysters in the halfshell <div> 1 Dozen Oysters, shucked and on the halfshell </div><div> 6 Tbsp Unsalted Butter </div><div>1/2 Cup Onion, finely chopped </div><div>4 Green Onions, finely sliced </div><div>2 Garlic Cloves, minced </div><div>6 Tbsp All Purpose Flour </div><div>2 Cups Raw Shrimp, peeled and deveined, chopped </div><div>1/2 Cup White Mushrooms, finely chopped </div><div>1/4 Cup Dry White Wine </div><div>1/4 Cup Heavy Cream </div><div>Oyster Liquor, reserved </div><div>2 Tbsp Italian Parsley, minced </div><div>2 Tbsp Fresh Lemon Juice</div><div> A few dashes Hot Sauce (I use Crystal) </div><div>Kosher Salt, Black Pepper, and Cayenne, to taste </div><div>4 Egg Yolks, beaten </div><div><br /></div><div> Preheat an oven to 400 degrees F.
For the sauce:
Melt the butter in a large skillet over medium heat. Add the onions and garlic, saute until the onions turn slightly golden.
Add the flour, stirring well to incorporate. Cook for a few minutes until it gets just a bit of color.
Stir in the shrimp, mushrooms, and a bit more salt and pepper. Cook for 2-3 minutes, stirring constantly, until the shrimp start to turn pink. </div><div><br /></div><div>Add the white wine and the cream, cook for 2 minutes.
Add the lemon juice, parsley, and hot sauce. Season to taste with the salt, pepper, and cayenne; remove from the heat.
When the sauce is slightly cooled, stir in the egg yolks, moving quickly to incorporate and keep them from curdling. </div><div><br /></div><div> Top each Oyster with about 2 Tbsp of the prepared sauce. Place them in a pan that has a thin layer of rock salt in the bottom, this is to keep the oysters steady.
Bake for 10-12 Minutes then turn on the broiler to slightly brown the tops, for 1-2 minutes. The Oysters are finished when the sauce is heated through and the edges of the oysters start to curl.
Source: http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-44961571222500176072020-08-15T15:01:00.002-05:002021-01-23T18:41:42.348-06:00Deb's breakfast casseroleSuch a great one to make ahead and serve for big groups. <div><br /></div><div> 2 containers of the pillsbury crescent roll dough that lays flat </div><div>sausage </div><div>cream cheese </div><div><br /></div><div> Cook sausage and mix with 8 oz cream cheese.
Layer in a 9x13 pyrex dish, after Pam, the first dough roll layer
Spread the sausage mixture
Layer on top the second dough roll layer
Cook in oven til done.</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-35160317893150371682020-08-15T14:58:00.005-05:002021-01-23T18:41:28.133-06:00Jezebel SauceAlso from Some Like it South from Pensacola's Junior League. <div><br /></div><div> Ingredients: </div><div>1 1.2 oz can dry mustard </div><div>1 4 oz jar horseradish </div><div>1 16 oz jar pineapple preserves </div><div>1 16 oz jar apple jelly </div><div>2 tbs coarsely ground black pepper </div><div><br /></div><div> Make a paste of dry mustard and horseradish. Add pineapple preserves, apple jelly and pepper; stir by hand until thoroughly mixed. Sauce will keep several months in the refrigerator.
Serve over cream cheese for an appetizer or spread on bread for an amazing turkey sandwich.</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-37413986328159890422020-08-15T14:55:00.006-05:002021-01-23T18:41:09.436-06:00Chocolate TrifleA Christmas Day tradition - started by Aunt Anne! <div><br /></div><div> Cook two chocolate cakes from one box. When hot and fresh out of oven, pour 1 cup Kahlua on each so it can absorb.
Make two packs of chocolate pudding.
Make fresh whipped cream
Heath crumbles.
Layer in this order: cake, pudding, whipped cream, crumbles. End on crumbles.</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-27497690876633985192020-08-15T14:52:00.006-05:002021-01-23T18:40:55.965-06:00Easy Parmesan "Risotto"by Ina of course :) <div><br /></div><div> Ingredients: </div><div>1 1/2 cups arborio rice </div><div>5 cups simmering chicken stock </div><div>1 cup parm- grated </div><div>1/2 cup dry white wine </div><div>3 tbs unsalted butter, diced </div><div>2 tsp salt </div><div>1 tsp pepper </div><div>1 cup frozen peas </div><div><br /></div><div> Place rice and 4 cups of chicken stock in dutch oven. Cover and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the parm, wine butter, salt and pepper, and stir vigorously for 2-3 minutes until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-39820714724153972512020-08-15T14:45:00.005-05:002021-01-23T18:40:29.294-06:00Edie's Cole SlawYummy and great with ribs <div><br /><div> Ingredients: </div><div>1 lb mixed slaw with carrots </div><div>1/4 cup green onion, chopped </div><div>1/4 cup onions, white or vidalia </div><div>1/4 cup bell pepper, chopped </div><div>2 tsp black pepper </div><div>1 1/2 tsp garlic powder </div><div>2 tsp creole seasoning, Tony Cachere's </div><div>1 tbs white vinegar </div><div>12 oz mayonnaise</div></div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-67891712734153203912020-08-15T14:43:00.004-05:002021-01-23T18:40:00.521-06:00Global Grill's Mushroom and Arugula Salad with goat cheese and toasted walnutsFor the Salad: <div> 1 bag arugula </div><div>1/2 lbs brown mushrooms </div><div>2 Tbs olive oil </div><div>1 cup toasted, salted walnuts </div><div>1 cup crumbled goat cheese </div><div><br /></div><div> For the Shallot dressing: </div><div>1/2 shallot, grated finely on a microplane </div><div>1/2 tsp whole grain, or brown mustard </div><div>3 Tbs balsalmic vinegar (I use white balsalmic) </div><div>2 Tbs olive oil </div><div>1 Tbs truffle oil </div><div>1/2 tsp black pepper </div><div>1/2 tsp salt </div><div><br /></div><div> Roast the walnuts and salt
In a wide pan, cook mushrooms in olive oil stirring infrequently so they can brown.
Make the dressing by mixing all ingredients.</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-64985738180780819822020-08-15T14:39:00.002-05:002021-01-23T18:39:05.622-06:00Mexican Salmon with Purple RiceI got this recipe from Blue Apron many years ago, and I continue to rely on it regularly. Often I'll substitute the purple rice for a doctored up cauliflower rice. <div><br /></div><div> Ingredients: </div><div>2 skin-on salmon fillets </div><div>2/3 cup black/purple rice or cauliflower rice (I use about 4 cups cooked cauliflower rice) </div><div>1 avocado </div><div>1 navel orange </div><div>1 lime </div><div>1 bunch cilantro </div><div>pepitas </div><div>1 shallot </div><div>Spices: garlic, chile powder, cumin, mexican oregano </div><div><br /></div><div> Cook rice in boiling salted water for 27-29 minutes or until done. Remove and rinse under cold water to prevent sticking.
Medium dice orange, squeeze lime to get the juice, toss some juice with diced avocado. Mince shallot. Cook salmon after seasoning with the mix and after adding 2 tbs olive oil on medium high in skillet. Add skinless side down, and cook 2-3 minutes a side.
Make vinaigrette with shallot lime juice mixture and add 2 Tbs olive oil and salt and pepper.
Mix vinaigrette with rice, diced oranges, avocado, pepitas and cilantro. Top with spiced cooked salmon.</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0tag:blogger.com,1999:blog-5393361167504215784.post-33770591006195642020-08-15T14:31:00.003-05:002021-01-23T18:37:48.457-06:00Shrimp (or Crab) MornayThis is our go-to casserole to impress! For every Christening for our children. <div><br /></div><div> Ingredients: </div><div>1 stick butter </div><div>1/2 cup flour </div><div>1/4 cup grated onions </div><div>1/2 cup chopped green onions </div><div>1/8 cup chopped parsley </div><div>2 cups heavy cream </div><div>1 cup dry white wine </div><div>2 1/2 tsp salt </div><div>1/2 tsp white pepper </div><div>1/4 tsp cayenne </div><div>2 1/2 oz imported swiss cheese, minced </div><div>2 cans artichoke hearts, quartered </div><div>1 tbs lemon juice </div><div>2 pounds lump crabmeat or 3 pounds shrimp, boiled and peeled </div><div>1/2 pound fresh mushrooms, sliced thickly </div><div>3 tbs romano cheese </div><div><br /></div><div> In 2-quart saucepan melt butter, stir in flour and cook 5 minutes over medium flame, stirring often. Add onions, green onions, and cook 2-3 minutes without browning. Stir in parsley, gradually add cream and allow to get hot, then add wine, salt, white pepper, cayenne. Blend well and bring to a simmer, stirring occasionally. Add Swiss cheese, stir, cover, turn off fire, and allow to cool. When sauce has cooled to lukewarm, stir in scrappings from artichoke leaves and lemon juice.
In a 3-Qt casserole, make alternate layers of crabmeat/shrimp, quartered artichoke botommos, slice raw mushrooms, using suace between layers and on top. Sprinkle romano cheese over the top, cover, and refrigerate until ready to reheat. Put uncovered, room temperature, casserole in to a 350 degree oven and heat 30-45 minutes. If top is not browned, turn oven up to broil and brown top for 3-5 minutes. This is better made ahead of time. It is very rich and needs only a green salad and French bread served with it.</div>Annehttp://www.blogger.com/profile/11886240559430913452noreply@blogger.com0