Easy Korean Kimchi

I became the owner of a bushel and a half of cabbage on Friday night at an auction, so I have been busy turning it into some culinary creations. I am using my new fermentation crock to start 15 pounds of sauerkraut. While I was at it, I thought I would whip up a few pounds of easy Korean kimchi. It's very easy to do and a great way to use up an abundance of cabbage.

Ingredients

2 heads cabbage (napa is usually used, but you can substitute green cabbage)
6 tablespoons pickling salt
1 tablespoon fish sauce
5 green onions, chopped
1/2 small white onion, minced
2 cloves garlic, pressed
2 tablespoons white sugar
1 teaspoon ground ginger
5 tablespoons Korean chile powder (or 5 tbsp finely minced chile peppers)

Directions

1.Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
2.Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

Basic Pizza Dough

If you keep balls of this basic pizza dough in the freezer, you are always ready to make homemade pizza, stromboli, calzones, bread sticks, and much more. Double this recipe and you will have 4 balls of dough to freeze.

Ingredients

1 tablespoon sugar
1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for brushing
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt

Directions

Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

Recipe and picture are the property of Food Network and can be viewed on their website at: http://www.foodnetwork.com/recipes/food-network-kitchens/basic-pizza-dough-recipe/index.html

Snickerdoodles

Snickerdoodles

Ingredients

1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 egg
1/2 teaspoon Spice Islands® pure vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon

Directions

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and sugar.
Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.




Recipe and picture are the property of Taste of Home and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Snickerdoodles

Christmas Eve Mice

Here's an adorable cookie from Taste of Home that I am making for my Christmas Cookie trays this year.

Christmas Eve Mice

Ingredients

24 double-stuffed cream-filled chocolate sandwich cookies
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons shortening
24 red maraschino cherries with stems, well drained
24 milk chocolate kisses
48 sliced almonds
1 small tube green decorative icing gel
1 small tube red decorative icing gel

Directions

Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use.
In a microwave, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge.
For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature.


Recipe and picture are the property of Taste of Home and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Christmas-Eve-Mice

Elegant Pumpkin Pie

Can't decide between pumpkin pie and cheesecake? This fabulous pie recipe from Taste of Home gives you the best of both worlds and it's so easy to make.

Ingredients

1 package (14.1 ounces) refrigerated pie pastry
1 can (30 ounces) pumpkin pie filling
3/4 cup evaporated milk
2 eggs, lightly beaten
1 carton (24.3 ounces) Philadelphia ready-to-serve cheesecake filling
2 cups whipped topping
1/8 teaspoon salt
1/2 cup glazed pecans

Directions

Unroll each sheet of pastry into a 9-in. pie plate; flute edges. In a large bowl, beat the pie filling, milk and eggs until smooth; pour into crusts. Cover edges loosely with foil.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on wire racks.
In a large bowl, combine the cheesecake filling, whipped topping and salt. Spread over pies; sprinkle with pecans. Refrigerate leftovers. Yield: 2 pies (8 servings each).


Recipe and picture are the property of Taste of Home and can be viewed on their website at : http://www.tasteofhome.com/Recipes/Elegant-Pumpkin-Pie

Fried Pickled Okra

I love pickled okra and what isn't better when it's deep fried. Here's a great appetizer recipe from Paula Deen.

Fried Pickled Okra

Ingredients

Peanut oil, for frying
1 1/4 cups Fry Mix, recipe follows
1 cup beer
1 (16-ounce) jar pickled okra, drained
Creamy Chipotle Sauce, recipe follows

Directions

Heat the oil to 350 degrees F in a deep skillet or fryer.

Combine the Fry Mix with the beer. Add the okra, coating it in the batter. Fry the okra, about 4 pieces at a time, turning the pieces frequently, until golden brown, about 2 minutes. Transfer the okra to a paper towel-lined plate to drain. Serve immediately with the Creamy Chipotle Sauce.
Fry Mix:

3 cups self-rising flour
1/2 cup self-rising white cornmeal
1/2 teaspoon salt
1/2 teaspoon crushed black peppercorns

Whisk together the flour, cornmeal, salt, and pepper. Store in an airtight container in the pantry until needed.
Creamy Chipotle Sauce:

1 (8-ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 chipotle in adobo sauce
2 limes, juiced
3/4 teaspoon salt
3 tablespoons chopped green onion, for garnish

Blend the cream cheese, mayonnaise, chipotle, lime juice, and salt in a food processor until smooth. Cover and refrigerate until needed. Garnish with green onions

Royal Icing

If you need royal icing for decorating cookies, but don't have any meringue powder, here's an easy recipe that doesn't use it.

Royal Icing

1# (about 4 cups) confectioner's sugar
3 large egg whites
1/2 tsp lemon juice

Beat at a medium speed in a stand mixer with the paddle attachment until thick and smooth.

Brown Vs. White Eggs

I hear the following question all the time:

Q: Is there a difference between brown and white eggs?


A: Not really. Brown and white eggs are identical in terms of nutrition, flavor and cooking characteristics. The color of the shell is simply a genetic trait passed down by the mother hen. Actually, you can tell the color of the eggs that a hen lays by the color of their earlobes. Really!
Brown eggs do tend to be more expensive however, simply because of supply and demand.
If you're buying eggs from my farm, you also find green, blue, and pink eggs. They are no different that the white eggs, but they sure look pretty in a nice bowl.

No-Bake Cheesecakes

These cheesecakes were decorated for Halloween, But these can be a great, easy dessert any time of the year just leave off or modify the spiderweb decoration.

No-Bake Cheesecakes

Ingredients

Crust and Cheesecakes
16 Nilla Wafers
1 envelope (.25 ounce) unflavored gelatin
2 8 ounce package cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 cups whipped topping or whipped cream
1/2 cup mini semisweet chocolate chips
Spiderwebs
1/2 cup mini semisweet chocolate chips
1 teaspoon vegetable oil

Directions

1. Crust and cheesecakes. Line 16 indents of 2 cupcake pans with foil liners. Coat liners with nonstick spray. Place 1 Nilla wafer in bottom of each prepared cup.

2. Sprinkle gelatin over 1/4 cup water in a glass measuring cup and let soak for 1 minute. Microwave 30 seconds to dissolve.

3. Beat cream cheese and sugar in a large bowl until smooth. Beat in vanilla, then fold in whipped topping or whipped cream. While beating over medium speed, add dissolved gelatin in thin stream. Fold in mini chips. Spoon 1/4 cup batter into each prepared cup, smoothing tops.

4. Spiderwebs. Combine chips and oil in a microwave-safe bowl. Microwave 1 minute and stir until smooth. Transfer to a resealable plastic bag or piping bag. Snip off a small corner and pipe in a spiral pattern on each cake. Starting at the center, run a thin knife through each spiral to resemble a spiderweb. Refrigerate at least 4 hours.

No-Peeking Peking Chicken

Here's a slow-cooker chicken recipe that is very reminiscent of Peking Duck. Serve with white rice for an easy, elegant, Asian dinner.

No-Peeking Peking Chicken

Ingredients

SLOW-COOKER STUFF:
8 bone-in chicken thighs (about 4 lbs.), skin discarded
Salt and pepper
3/4 cup chopped scallions (about 6)
4 cloves garlic, chopped
1/4 cup soy sauce
3 tbsp. honey
1 tbsp. grated fresh ginger
1/4 tsp. sesame oil
OUT-OF-THE-POT INGREDIENTS:
1/4 cup chopped scallions (about 2)

Directions:

Season the chicken with salt and pepper and place in a greased 6- to 7-qt. slow cooker.

In a small bowl, combine 3/4 cup scallions, the garlic, soy sauce, honey, ginger and sesame oil. Pour the mixture over the chicken, cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone reads 165°, about 4 hours. Serve with the pan juices, sprinkled with 1/4 cup scallions.



Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/recipes/no-peeking-peking-chicken

Melt-In-Your-Mouth Tarragon Chicken

This super creamy chicken dish is easy to make- it cooks while you are at work. The fresh herbs really kick it up a notch.

Melt-In-Your-Mouth Tarragon Chicken

Ingredients

1/2 cup plus 2 tbsp. chicken broth
4 tbsp. dijon mustard
Salt and pepper
4 lbs. bone-in chicken parts (breasts, drumsticks and thighs), skin discarded
3 cloves garlic, finely chopped
2 tbsp. chopped fresh tarragon
OUT-OF-THE-POT INGREDIENTS:
1/3 cup heavy cream
2 tbsp. cornstarch
1 lemon, finely zested and juiced
1 tbsp. chopped flat-leaf parsley
1 tbsp. chopped fresh tarragon


Directions:

Pour the broth into a 6- to 7-qt. slow cooker. In a small bowl, combine the mustard, 1 tsp. salt and 1/8 tsp. pepper; rub the chicken with the mustard. Place the chicken in the slow cooker and top with the garlic and 2 tbsp. tarragon. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165°, about 5 hours.

Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken.

In a small bowl, combine the lemon zest, parsley, and 1 tbsp. tarragon. Top the chicken with the zest-herb mixture.


Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/melt-in-your-mouth-tarragon-chicken

Severed Finger Cookies

I know Halloween in long gone, but I have to save the recipe for these cute cookies for next year. They are from Rachel Ray Magazine.

Severed Finger Cookies

Ingredients

1 cup unsalted butter, at room temperature
1 cup confectioners’ sugar
1 egg
1 tsp. pure vanilla extract
2 3/4 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup sliced almonds
Raspberry jam

Directions:

In a large bowl, beat the butter until creamy. Mix in the sugar, egg and vanilla, then mix in the flour, baking powder and salt. Cover the dough with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 325°. Using your hands and working quickly, roll a heaping tablespoon of dough into a finger shape. Place the fingers about 3 inches apart on an ungreased cookie sheet. Stick a sliced almond on 1 end of each for the fingernails. Use a table knife to make three crosswise knuckle marks in the middle of each cookie. Bake until lightly golden, 20 to 25 minutes. Transfer to a rack to cool.

Meanwhile, in a small saucepan, cook the jam over low heat until it reaches a saucy consistency. Once liquefied, remove from the heat and pour into a small bowl; dip the “severed” end of each cookie into the sauce.



Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/severed-finger-cookies

Sloppy Buffalo Joes

These yummy Joe's from Rachel Ray are made with ground buffalo but you can use lean ground beef instead. If you are able to get your hands on buffalo, it is just as tasty but with 1/3 less fat.

Sloppy Buffalo Joes

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Directions

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.


Picture and recipe are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.foodnetwork.com/recipes/rachael-ray/sloppy-buffalo-joes-recipe/index.html

Thai Butternut Squash Soup

Yum! It's all I can say. If you love Thai food, this soup is for you.

Thai Butternut Squash Soup

Ingredients

1 tablespoon olive oil
1 medium sweet onion, chopped
1 piece fresh ginger (1 to 2 inches), peeled and grated
2 cloves garlic, minced
1 tablespoon red curry paste (such as Thai Kitchen)
1 can (14.5 ounces) coconut milk
4 cups low-sodium chicken broth
3 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
1 teaspoon salt
1/3 cup unsalted peanuts, chopped
1/3 cup sliced scallions
3 whole wheat pitas or flatbreads, halved

Directions
1
Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.
2
Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15 to 20 minutes or until squash is tender.
3
Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts, scallions and bread.



Recipe and picture are the property of Family Circle Magazine and can be viewed on their website at: http://www.recipe.com/thai-butternut-squash-soup/

Herbed Goat Cheese Log

Fresh goat cheese, fresh cut herbs, this recipe could have come straight off my farm, but it didn't. It's from Rachel Ray and you can make it with a store-bought goat cheese log.

Herbed Goat Cheese Log

Ingredients

11-oz. log goat cheese
1/3 cup chopped fresh herbs (like basil, rosemary or thyme)
2 tbsp. heavy cream
Salt and pepper

Directions:

Mash goat cheese with herbs, cream, 1/8 tsp. salt and 1/2 tsp. pepper. Transfer to a piece of parchment or wax paper. Using the paper, roll back into log. Refrigerate 15 minutes or until firm.



Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/fast-recipes/herbed-goat-cheese-log

Crunchy BBQ Chickpeas

It is become quite chic to turn everyday vegetables into chips and cruchy snacks. Here is a great recipe from Rachel Ray and don't worry, if you can't eat just one, they are good for you!

Crunchy BBQ Chickpeas

Ingredients

15-oz. can chickpeas, rinsed and well dried
1 tbsp. EVOO
1 tbsp. barbecue rub

Directions:

On baking sheet, toss chickpeas with EVOO and barbecue rub and roast at 400° until crunchy, stirring halfway through cooking, about 35 minutes.


Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/fast-recipes/crunchy-bbq-chickpeas

Flourless Peanut Butter Chocolate Chunk Cookies

Here's a quick and easy recipe for flourless Peanut Butter Chocolate Chip Cookies.

Flourless Peanut Butter Chocolate Chunk Cookies
Ingredients

1 cup peanut butter
1 cup brown sugar
1 large egg
1 tsp. baking soda
1/2 cup semisweet chocolate chunks

Directions:

Beat first 4 ingredients in mixer. Stir in chocolate. Drop rounded tablespoons of dough 2 inches apart on 2 parchment-lined cookie sheets. Bake at 350° for 10 minutes. Let cool on pans.

In Praise of Fast Food - Debbie Sams

I came across a wonderful article written by Debbie Sams for Hobby Farm Home and the sentiment is one that is very important to many of us today. A few weeks ago, I was selling my homemade baked goods and handmade preserves at the farmer's market in town and two Amish women stopped by my table. They told me that my preserves were beautiful and very well made. They bought a jar of my preserves to take home. I have cooked in literally hundreds of contests and competitions. My recipes have been printed in cookbooks and magazines around the world. I have a huge box of metals and ribbons that I won. Never, until that moment had anything been paid such a high compliment. These women KNOW what goes into these products and they are fine, fine, judges of quality. I dedicate this article to those in our community who are working hard everyday so that we have "fast food" when we want it. Here is the article in it's entirety.Thank you Debbie for writing it.


Our family really enjoys fast food: food that tastes delicious but is quick and easy to prepare with very little labor involved.
Early in the afternoon, I unwrap a fresh ham roast, lay it in a roast pan, pour a bag of frozen black eyed peas around it, add a little water and salt, put on the lid, and slide it in the oven. It takes me less than 5 minutes.
Now, of course, it took some time to raise the hog and load it in a trailer to take to the processor, and the peas had to be planted, watered, hoed, picked and shelled. But today, they are a convenient "fast food" to be cooked with the ham.
Later, with the delicious smells of ham coming from the kitchen, I wash some sweet potatoes and put them in the oven beside the ham to cook to a soft, syrupy sweetness. It takes just a couple of minutes to do. A few months ago, we were planting, weeding, and digging, but today, the sweet potatoes are quick and easy.
After sewing leisurely all afternoon, I go to set the table for supper. A nice clean tablecloth and pretty dishes and glasses make the table inviting. I decide pickles, beet pickles, and salsa will make nice side dishes for the meal. And even though we spent a lot of time growing, picking, chopping, and pickling last summer, a quick pop of the lid makes they ready for a pretty dish on the table.
Yesterday, after grinding wheat to make flour, I made some homemade bread. It took several hours to knead and bake, but today it's all ready to slice and serve with our homemade butter and homemade jelly. All I have to do is put them on the table.
As the family gathers around the pretty table laden with good food, sharing the news of their day and enjoying the fellowship of one another, we all agree: There is nothing quite as good as fast food- country style.

How Cool Is That?

Jet Puffed Marshmallows have come out with a really cool new flat marshmallows. S'mores lovers rejoice! This makes your job so much easier. Send me your ideas for using this new product!

Using Serrano Chiles

I love to grow and cook with chile peppers and serranos are one of my favorites for imparting a great flavor to dishes. Here are a few wonderful recipes from Rachel Ray that showcase the serrano pepper.



Shrimp In Coconut Curry

Ingredients:

2 serrano chiles, halved and seeded
1 carrot, peeled and quartered
1 onion, quartered
3/4 oz. fresh ginger, peeled
2 tbsp. vegetable oil
13.5-oz. can coconut milk
1 1/2 tsp. curry powder
1 lb. peeled, deveined shrimp
Salt

Directions:

Pulse serranos, carrot, onion and ginger in food processor. Heat oil in skillet over medium heat; add vegetables and cook to soft en, 3 minutes. Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes. Season with salt and serve over rice.



Roasted Squash Soup

Ingredients

2 onions, quartered
1 lb. cubed butternut squash
2 serrano chiles, halved and seeded
1/4 cup EVOO
Salt and pepper
1 qt. chicken broth
2 tbsp. light brown sugar
3/4 tsp. cinnamon
1/4 cup heavy cream

Directions:

On a baking sheet, toss onions, squash, serranos, EVOO, salt and pepper; roast at 450° for 20 minutes. Warm broth in saucepan over medium heat; add vegetables, brown sugar and cinnamon; puree. Stir in cream.

Wild Mushroom Soup

Yum! This delicious soup from Family Circle is so easy to make and versatile. Don't have wild mushrooms? Use supermarket staples, like a combination of button and baby portobello mushrooms.


Wild Mushroom Soup
Ingredients

3 tablespoons butter
2 large shallots, diced
1 1/2 pounds mixed wild mushrooms (such as cremini, shiitake and oyster), sliced
1 tablespoon chopped fresh thyme
3 tablespoons all-purpose flour
7 cups low-sodium chicken broth (such as Pacific Natural Foods)
3/4 cup heavy cream
1/4 cup dry sherry
2 teaspoons salt
1/8 teaspoon black pepper
1/4 cup parsley, chopped

Directions

1. Melt butter in a large, lidded pot over medium heat. Add shallots and saute for 2 to 3 minutes, or until softened. Add mushrooms and thyme and cook 8 minutes. Sprinkle in flour and cook 2 minutes, stirring constantly. Add stock and bring to a boil. Turn down to a simmer, cover and cook 15 minutes.

2. Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil).


Recipe and picture are the property of Family Circle Magazine and can be viewed on their website at: http://www.familycircle.com/recipe/wild-mushroom-soup/

Mole Spiced Nuts

Here's another great spiced nuts recipe from Jeffrey Saad of Food Network. These make great Christmas gifts from the kitchen.

Mole Spiced Nuts

Ingredients

1 cup unsalted dry-roasted peanuts
1/2 cup raw pepitas (green pumpkin seeds)
1 cup slivered almonds
1/2 cup corn nuts
2 dried ancho chiles or 2 tablespoons ancho chile powder
2 dried guajillo chiles or 2 tablespoons guajillo chile powder
1/4 teaspoon ground allspice
1 teaspoon ground cumin
2 teaspoons grated orange zest
1/2 teaspoon cayenne pepper
3 tablespoons sugar
2 tablespoons canola oil
Kosher salt

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the peanuts, pepitas, almonds and corn nuts in a large bowl.

If using dried chiles, pull off the stems and scrape out the seeds. Tear the chiles into 2-inch pieces. Put the chiles, allspice, cumin, orange zest and cayenne in a spice grinder and pulse until the chiles are ground. (If using chile powder, mix the ingredients in a bowl.) Add to the nut mixture. Add the sugar, canola oil and 2 tablespoons salt. Stir with a fork to evenly coat.

Pour the mixture onto the prepared baking sheet. Bake 4 minutes, then stir with a fork and continue baking until lightly golden, about 4 more minutes. Pour the nuts onto a clean baking sheet to cool. Transfer to a serving dish and enjoy.

Picture and Recipe are the property of Food Network and can be viewed on their website at: http://www.foodnetwork.com/recipes/jeffrey-saad/mole-spiced-nuts-recipe/index.html

Indian Spiced Nuts With Coconut

These spiced nuts from Aarti Sequeira of Food Network would make a great Christmas gift from the kitchen. Put them in clear cellophane bags and tie with a festive ribbon.

Ingredients
For the garam masala:

3 large cinnamon sticks,
broken into pieces
3 tablespoons whole cloves
2 tablespoons green cardamom seeds (from 1/4 cup green pods)
1 tablespoon black cardamom seeds (from 4 black pods)

For the nuts:

1 cup unsalted roasted peanuts
1 cup roughly chopped pecans
1/4 cup unsweetened coconut flakes
2 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons ground coriander
Kosher salt

Directions

Make the garam masala: Put the cinnamon sticks, cloves, and green and black cardamom seeds in a spice grinder and pulse until finely ground. Store in an airtight container, away from direct sunlight, up to 6 months.

Make the nuts: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Mix the peanuts, pecans, coconut, vegetable oil, cumin, coriander, 2 teaspoons of the garam masala and 1 teaspoon salt in a bowl and pour onto the prepared baking sheet. Bake 40 minutes, rotating halfway through for even baking. Remove from the oven and allow to cool. (If you want, serve the nuts in little parchment-paper cones!)

Picture and recipe are the property of Food Network and can be viewed on their website at: http://www.foodnetwork.com/recipes/aarti-sequeira/indian-spiced-nuts-with-coconut-recipe/index.html

Boston Market Cranberry Walnut Relish

Here's another copy-cat recipe from Food Network. Boston Market's Cranberry Walnut Relish can be served with roasted turkey or chicken, among other things.

Boston Market Cranberry Walnut Relish

Ingredients

1 orange
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces

Directions

Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

Recipe and picture are the property of Food Network Magazine and can be viewed on their website at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-cranberry-walnut-relish-recipe/index.html

Double Chocolate Chip Bundt Cake

This is a super moist chocolate bundt cake that would be great for any potluck dinner. It also freezes well.

Double Chocolate Chip Bundt Cake

Ingredients

1 cup cocoa
6 ounces bittersweet chocolate, chopped
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1 1/4 sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 1/2 cups Daisy Brand Sour Cream
1 cup semi-sweet chocolate chips
1 heavy pinch powdered sugar *as needed

Directions
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl. Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated. Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional – may serve with whipped cream or chocolate ganache.


Recipe and picture are the property of Daisy Sour Cream and can be viewed on their website at: http://www.daisybrand.com/recipes/recipe.aspx/146/Double+Chocolate+Chip+Bundt+Cake

Shrimp Fried Rice

Here's a nice recipe for Shrimp Fried Rice from Food Network Kitchens. This is a quick and easy dish for a weeknight meal, plus it's easy on the wallet.

Ingredients

2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 pound medium shrimp, peeled, deveined and cut into pieces
1 tablespoon minced peeled ginger
4 ounces fresh or frozen snow peas (thawed, if frozen), halved
1 cup shredded carrots
1 bunch scallions, chopped
3 cups cooked white rice

Directions

Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.

Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.


Recipe and picture are the property of Food Network and can be viewed on their website at: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-fried-rice-recipe/index.html

Butter Bell

Looking for a Christmas gift for the foodie that has everything? How about a butter bell? What is a butter bell you ask? A butter bell is a ceramic crock that holds up to a stick of butter, submerged in cold water, so that you can store butter at room temperature, which is the perfect spreadable temperature. Never again will you tear a piece of toast with a rock hard slab of butter. When you take fresh bread and rolls out of the oven, you can slather them with soft, sweet butter. We won't even talk about freshly cooked vegetables.
This is definitely a great Christmas gift for those who like to cook and especially for those who like to eat. I'd like one myself!
Find out more about Butter Bell and www.butterbell.com. They have some great deals for the holidays including a free bell when you buy two and $5.99 flat rate shipping!

Cooked Chicken

Many quick and easy recipes call for pre-cooked chicken to save you time in the kitchen. Before food prices went through the roof and the bottom fell out of the economy, the easiest way to get cooked chicken was to pick up a rotisserie chicken from the grocery store deli on the way home from work. Now, a cooked chicken can cost you between $7 and $10! The price is definitely not work the time saved.

My recommendation to insure that you will always have a supply of cooked chicken for recipes and salads is to shop for whole chickens when they are on sale. Pick up a few of them and spend a Saturday simply roasting them. Season with salt and pepper only and leave the big flavors to your future recipes. When the chickens have cooled, remove all the meat from the bone. Freeze the meat in freezer ziploc bags in 1 or 2 cup quantities.(Be sure to press out all the air to prevent freezer burn). When you need the meat for a recipe, thaw in the refrigerator and proceed with your recipe.

Want to save even more money? Purchase chicken legs and thighs when they are on sale and do the same thing. You'll never miss the white meat in casseroles, soups , and stews and sometimes you can find chicken legs and thighs as low as 49 cents a pound.

Save those bones! Pop them in a freezer bag and they will be ready to go when you are in the mood to make a big pot of homemade stock.

Chicken & Cheese Noodle Bake

Everyone is counting their pennies right now and with the cost of food going through the roof at the supermarket, having a few economical, but family-friendly recipes in your collection can be a life saver. This recipe from Taste of Home fits the bill perfectly.

Chicken & Cheese Noodle Bake


Ingredients

1 package (16 ounces) spaghetti, broken
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the onions and green and red peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, sour cream, celery salt and pepper.
Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).



recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/recipes/Chicken---Cheese-Noodle-Bake

Harvest Butternut and Pork Stew

Cure your craving for something different with a savory stew that’s tasty with warm bread. —Erin Chilcoat, Smithtown, New York

Harvest Butternut and Pork Stew

Ingredients

1/3 cup plus 1 tablespoon all-purpose flour, divided
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground coriander
1-1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes
1 tablespoon canola oil
2-3/4 cups cubed peeled butternut squash
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen corn, thawed
1 medium onion, chopped
2 tablespoons cider vinegar
1 bay leaf
2-1/2 cups reduced-sodium chicken broth
1-2/3 cups frozen shelled edamame, thawed

Directions

In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat.
In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker.
Cover and cook on low for 7-9 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf. Yield: 6 servings (2 quarts).




Recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Harvest-Butternut---Pork-Stew