Free One Year Subscription - Everyday Food

Once again, I am giving away a free one year subscription to Everyday Food to someone who follows my blog. All you need to do is start following this blog and post a comment to one of our entries. On November 1st, we will randomly choose a subscriber and contact them to start their subscription. That's all you need to do - other than sit back and enjoy your subscription! I hope you are enjoying all the recipes! - Robin

Root Beer Bundt Cake

Here's a great cake recipe from Claudia Sidoti of Food Network. Root Beer and chocolate make a perfect combination in this moist cake.

Ingredients

1 stick unsalted butter, plus more for the pan
2 cups all-purpose flour, plus more for dusting
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon ground allspice
1 teaspoon salt, plus a pinch
3 large eggs, beaten
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.

Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.

Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).

Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.

Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake


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/root-beer-bundt-cake-recipe/index.html?soc=share

Chicken and Dressing Casserole

Here's an easy recipe for Sunday dinner. All the flavor, without all the work.It's also a great use for leftover rotisserie chicken or that Thanksgiving turkey.

Chicken and Dressing Casserole

1 package (14 ounces) seasoned stuffing cubes
2 1/2 cup chicken broth
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
4 eggs, beaten
1 teaspoon poultry seasoning
1/4 tsp rubbed sage
3 cups cubed cooked chicken


In a large bowl, comvine stuffing cubes and broth; stir until broth is absorbed. In a large skillet, saute celery and onion in butter until tender.
Reove from the heat, stir in the soup, eggs, poultry seasoning and sage. Add to stuffing mixture. stir to comine. Fold in chicken. Transfer to a greased 9x13 inch dish and bake at 350 degrees for 45-50 minutes or until a meat thermometer reads 160 degrees.

Apple Bread

This time of year always makes me think of the Apple Festival in Ellijay, GA. Here is a moist apple bread that will disappear fast. Try it for breakfast spread with homemade apple butter.

Apple Bread

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups coarsely chopped peeled apples
1 cup broken walnuts

Directions

In bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt; set aside. Combine the eggs, oil, vanilla and apples. Stir into flour mixture. Fold in the walnuts.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves

Velvety Broccoli Puree

Here'a healthy spin on traditional broccoli soup. The added vegetables add nutrients. It's a great way to get kids to eat their veggies.


1/2 cup each diced celery and onions
2 Tbsp butter
1 small baking potato, diced
a bag (12 oz.) broccoli florets
1 carton chicken broth
1 cup packed watercress (can substitute spinach)
1/4 cup each heavy and sour cream

In a saucepot over medium heat, cook first 3 ingredients for 4 minutes. Add next 3 ingredients; let simmer 20 minutes

Add watercress. Cook 2 minutes. Stir in heavy cream. Do not boil.

In blender, puree soup until smooth. Swirl with sour cream for serving.

Hot Fudge Cake

A cake baked in a slow cooker may seem unusual. But chocolaty smiles around the table prove how tasty it is.

Ingredients

1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

Directions

In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream. Yield: 8 servings.


Recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Hot-Fudge-Cake-2

Vanilla Rich Chocolate Chip Cookies

Here's a recipe that I ran across on the McCormick Spice website that looks really good.

Vanilla Rich Chocolate Chip Cookies


Makes 5 dozen or 30 (2 cookie) servings.

Prep Time: 15 minutes

Cook Time: 8 to 10 minutes per batch


3 1/4 cups flour

1 teaspoon baking soda

3/4 teaspoon salt

1 1/3 cups butter, softened

1 1/4 cups granulated sugar

1 cup firmly packed light brown sugar

2 eggs

4 teaspoons McCormick® Pure Vanilla Extract

1 package (12 ounces) semi-sweet chocolate chips

1 cup chopped walnuts


1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.

2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.

3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.


Variations:
Cranberry, Macadamia & White Chocolate Chip Cookies: Add 1 teaspoon McCormick® Ground Cinnamon with the flour. Use 1 cup each dried cranberries, chopped toasted macadamia nuts and white chocolate chips in place of the semi-sweet chocolate chips and walnuts. Makes 6 dozen.

Coconut, Raisin & Pecan Cookies: Add 1 teaspoon McCormick® Ground Cinnamon with the flour. Use 1 cup each flaked coconut, raisins and chopped toasted pecans in place of the semi-sweet chocolate chips and walnuts. Makes 5 dozen.

Coconut, Almond & Chocolate Chip Cookies: Use 1 teaspoon McCormick® Pure Almond Extract in place of the vanilla. Use 1 cup each flaked coconut, toasted slivered almonds and semi-sweet chocolate chips in place of the 2 cups semi-sweet chocolate chips and walnuts. Makes 5 dozen.



Recipe and picture are the property of McCormick and can be viewed on their website at: http://www.mccormick.com/MCC/Layouts/RecipePrintFull.aspx?id={BAF0C1BE-562F-4DBD-82C8-31EF138FA712}

Velvety Carrot Soup

Here's an economical soup that is easy enough for the week day meal.


Velvety Carrot Soup

1 large onion, peeled and diced
1 bag peeled baby carrots
1 Tbsp chopped fresh ginger root
2 Tbsp butter
2 cans (14.5 ounce) chicken broth
1/4 cup, plus 2 TBS heavy cream, divided
2 Tbsp sour cream
2 Tbsp chopped fresh chives

In a saucepot over medium heat, cook first 3 ingredients in butter, 10 minutes. Add broth and let simmer for 20 minutes.

In blender, puree soup in batches 30 seconds, or until smooth. Return soup to saucepot. Stir in 1/4 cup heavy cream. Cook 2 minutes or until heated.

In bowl, combine sour cream and remaining heavy cream; drizzle over soup just before serving. Sprinkle with chives.

Bermuda Breeze

I must be longing for the Caribbean today. Here's a fun mock-tail that will take you right to the islands.

Bermuda Breeze

In shaker with crused ice, combine 1/3 cup mango nectar, 1/2 cup pineapple juice and 1/3 cup lemon-lime soda. Shake well and strain into glass. Garnish with fresh pineapple, if desired.


Southern Belle

If you're longing for a day spent fannin yourself under the Magnolia tree, here's a mock-tail that will take you there.

In a shaker with crushed ice, combine 1/2 cup peach nectar, 1/3 cup tropical orange juice blend and 1/2 cup white grape juice. Shake well and strain into coktail glass. Top with a splash of seltzer. Garnish with fresh of frozen peach slices and fresh lime slice, if desired.

Macaroni And Cheese Quiche

Here is an interesting recipe from Woman's World Magazine. This would be a great dish for a luncheon.

Macaroni and Cheese Quiche

Ingredients:
1 lb penne pasta (or macaroni, cavatappi or corkscrews--I used traditional macaroni)
1/4 cup butter
1/4 cup finely minced shallots, about 1 large shallot
1/4 cup flour
2 1/2 cups milk
4 eggs, lightly beaten
1 8oz package shredded Italian five-cheese with cream cheese blend, such as Kraft
1/4 cup grated Parmesan cheese
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp pepper
4 cups spinach leaves
Preheat oven to 350F. Coat 8" springform pan with cooking spray. Cook and drain pasta according to package directions.

1. In pot, melt butter over medium heat. Add shallots; cook until just tender, 1-2 minutes. Gradually whisk in flour until smooth; cook, stirring, 1 minute.

2. Gradually whisk in milk. Over medium-high heat, bring to a boil; cook until thickened and coats back of spoon, 1-2 minutes. Remove from heat, let cool 10 minutes.

3. Whisk in eggs, 1 1/2 cups shredded cheese, Parmesan, zest, salt and pepper until blended and smooth. Stir in spinach and pasta. Transfer to pan. Sprinkle with remaining 1/2 cup shredded cheese. Cover with foil. Bake 45 minutes. Uncover; bake until golden, 10-15 minutes. Run sharp knife around edge of pan to loosen pasta. Let stand 20 minutes. Remove from pan and serve.




Recipe is the property of Woman's World Magazine. Unfortuanatly, it is not on their website.

Pork Meatballs With Spicy Sauce

Daniel Holzman and Michael Chernow own New York City's "Meatball Shop" that sells only meatballs - Here is one of their fabulous recipes coutesy of Food Network Magazine.

Pork Meatballs With Spicy Sauce


Ingredients

For the Sauce:

3 tablespoons extra-virgin olive oil
1 large onion, finely diced
Kosher salt
2 tablespoons tomato paste
1 pound ground pork shoulder
2 teaspoons red pepper flakes
2 28-ounce cans whole San Marzano tomatoes, crushed by hand

For the Meatballs:

2 pounds ground pork shoulder
Kosher salt
3 to 4 pickled hot cherry peppers, minced, plus 2 to 3 tablespoons pickling liquid from the jar
4 slices white bread, finely chopped
3 large eggs, lightly beaten
2 tablespoons extra-virgin olive oil
Polenta, for serving (optional)

Directions

Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes.


Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour.


Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs.


Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet.


Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired

.
Recipe and picture are the property of Food Network Magazine and can be viewed on their website at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_527250_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Bearnaise Sauce

While you're cooking that medium rare top sirloin with a side of Boursin Creamed Spinach, why not whip up a batch of Bernaise sauce? Not only is it great on steak, but try in on broiled or grilled fish and vegetables.

Classic Bearnaise Sauce

1/4 cup white wine vinegar
1/4 cup dry white wine
3 tablespoons shallots, minced
1 tablespoon fresh tarragon, chopped
2 -3 tablespoons water
4 egg yolks
1 cup unsalted butter, melted
1/2 lemon, juice of
salt, to taste
white pepper, to taste
cayenne, to taste

Directions:
1 Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat.
2 Boil until liquid is evaporated, about 5 minutes.
3 Remove from heat and add water, then whisk in egg yolks until frothy.
4 Drizzle in butter, whisking constantly to incorporate.
5 Sauce should be thick, but thin it with a little water if needed.
6 If it is too thin, return to heat and whisk constantly until thickened.
7 Strain sauce through a medium mesh strainer into a heat proof cup.
8 Season with lemon juice, salt, white pepper and cayenne

Boursin Creamed Spinach

Anyone who knows me, knows I love anything with spinach and this steakhouse style side is wonderful with just about anything, particuarly a nice medium rare steak.


Boursin Creamed Spinach

1 Tbs unsalted butter
½ cup yellow onion, diced
2 Tbs all-purpose flour
1 cup whole or 2% milk
½ cup heavy cream
1 pkg Boursin cheese (5.2 oz)
1 pkg frozen chopped spinach, thawed, squeezed dry of excess moisture (10 oz)
2 Tbs Parmesan cheese, grated
1 tps lemon zest, minced
Salt, white pepper, cayenne, & nutmeg to taste
⅔ cup course bread crumbs (~2 slices)
1 Tbs unsalted butter, melted
1 Tbs olive oil
Salt and black pepper to taste

Preheat oven to 425°; coat a 2-cup baking dish with nonstick spray, set aside.
Saute onion in butter in a large saucepan over medium heat. Cook until onion is soft, 5 min. Add flour and stir to coat onion. Cook about 1 min.
Gradually whisk milk & cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 min.
Stir in Boursin a little at a time until melted & smooth. Remove pan from heat.
Add spinach, Parmesan, lemon zest, & seasonings. Transfer spinach mixture to prepared baking dish.
Combine crumbs, butter, oil, & seasonings. Top spinach with crumbs, packing them to adhere. Place dish on a baking sheet, bake until crumbs are golden & sauce is bubbly, 20-25 mins

Mac 'N Cheese Soup

Here's a really fun recipe that will be a hit with all those mac 'n cheese lovers out there (is there anyone who isn't?)

Mac n' Cheese Soup

Ingredients

1 1/2 cups dry elbow macaroni
1/2 cup minced onion
1/4 cup minced celery
2 Tbs. unsalted butter
1/3 cup all-purpose flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 tsp. dry mustard
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
2 cups whole milk
4 cups shredded sharp cheddar
1 Tbsp. fresh lemon juice
Salt to taste
1/4 cup crumbled blue cheese
2 Tbsp. minced fresh chives

Preparation

Cook macaroni in a pot of salted water according to package directions; drain and set aside.

Sweat onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes.

Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, about 5 minutes, then whisk in milk and warm through. Do not let boil or base may become grainy.

Add cheddar, 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, and salt; remove from heat.

Old Fashioned Chocolate Cake

Here is a classic, old-fasioned chocolate cake just like Grandma used to make. If you compete in culinary competitions, you find again, and again that the classics always hold true and fancy changes don't always score the highest points. This recipe has never let me down.

Chocolate Cake

3 cups AP flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups hot water
3/4 cup vegetable oil
2 tbsp distilled white vinegar
1 tbsp instant coffee granuals
1 tbsp vanilla extract

Preheat oven to 350 degrees with rack in the center. Spray two 8x2 inch round cake pans with nonstick spray.
Wisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee, and vanilla in a measuring cup. Add to the dry ingredients and wisk until combined. a few lumps are ok. Divide batter between pans, then bake until a toothppick inserted in the center comes out clean. 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto a rack. Leave cakes upside down (this flattens domed cakes) to cool completely.


Glossy chocolate Icing

8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract

To make icing, melt butter in large saucepan over medium heat.

Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.

Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.

Gradually add cream mixture to chocolate until blended and smooth.

Cook until sugar has dissolved, and mixture is smooth and hot to the touch.

DO NOT BOIL.

Take mixture off the heat, and add vanilla.

Cool at room temperature until spreadable (up to three hours).

If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.

If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).

Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

A Discussion About Brie

Is the white coating on brie edible, or does it need to be removed?

Yes, the rind is edible. The molds and bacteria used in making cheese are applied to Brie's surface. Then, in the process that takes 3-4 weeks, Brie matures from the outside in, meaning the interior of the cheese softens while the molds form Brie's signature white rind. Historically, the rind has been considered the most flavorful part, but since all Brie made in the United States uses pasteurized milk, the rinds are often quite bland. If you like the flavor of the rind, feel free to indulge.


Have a culinary question? Feel free to submit it to ThymeSquareHerbFarm@Gmail.com

Tomatillos

Spanish for "little tomatoes", tomatillos look like green tomatoes, but they're not. These fruits- originally cultivated by the Aztecs - are a type of berry from the nightshade family, along with eggplant, potatoes, and tomatoes.

With a sweet-tart herbaceous flavor of apple and lemon, tomatillos are made into salsa verde and served with pork or chicken entrees. Like their tomato cousins, they can be eaten raw, added to salads, sauteed, grilled, roasted, or stewed. Cooking brings out the sweetness of the fruit and softens the thick skin hidden under it's delicate paper-like husk.

Purchase tomatillos with tight-fitting husks covering firm, blemish-free flesh. Shriveled husks are a sure sign that the tomatillos have passed their prime. Remove the husks and wash the flesh to get rid of the sticky film left by their husks.

Tomatillos are available nearly year-round, but peak season is May to October. they have a longer shelf life than most produce. Store them in the fridge , husks on, in a paper bag for up to 2 weeks, or without their husks for up to a month. Quick freeze whole or sliced tomatillos on a parchment lined baking sheet, then transfer them to a resealable plastic bag and freeze for up to six months.

Cuban Sandwich

Tampa, not Miami, is the birthplace of the Cuban Sandwich (Thank you very much!) Boy, I miss being able to pick up a Cuban Sandwich from any corner store - you can't go a mile without running into a sandwich that is even better than the last one. Everyone has their favorite spot to pick one up. Here is a great recipe from Food Network.

TAMPA CUBAN SANDWICH

Ingredients

For the Pork:
5 pounds boneless pork shoulder
1/2 cup fresh lime juice
1/2 cup fresh orange juice
8 large cloves garlic
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
4 bay leaves
For the Sandwich:
1 9-inch piece Cuban bread
4 thin slices glazed ham (about 4 ounces)
3 to 4 thin slices Genoa salami with peppercorns (about 1 ounce)
2 thin slices Swiss cheese (about 1 ounce)
2 pickle slices
1 tablespoon yellow mustard
Unsalted butter, softened, for cooking
Directions
Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan. Mix the lime juice and orange juice in a measuring cup. Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste. Rub over the pork and into the slits. Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours.


Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.)


Make the sandwich: Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press). Cut in half on the diagonal.


In any Cuban sandwich, mojo-marinated pork is key. Look for bottled marinade in Latin markets, or try this recipe from Tampa's legendary Columbia Restaurant.

Dr. Pepper Museum - Waco, TX

Dr. Pepper Museum - Waco, TX

Texans love their Dr. Pepper: they marinate steaks in it, make cocktails with it and flock to this museum to pay homage to it. The three-story, 17,000 square foot former bottling plant is a shrine to the 126 year old soda. You can watch old television ads, read about how the drink got it's name and get to the bottom of why the company dropped the period after DR in the 1950's. And don't forget to hit the old fashioned soda fountain on the way out for Dr Pepper milkshakes, floats, and ice cream sundaes.

300 South Fifth Street; DrPepperMuseum.com

National Cookie Cutter Historical Museum

I was thrilled to find out that the National Cookie Cutter Historical Museum is just down the road from my farm in Joplin, Missouri.

What a fun, culinary day trip.

The museum is open Tuesday 10:00 am - 7:00 pm and Wednesday through Saturday from 10:00 am - 5:00 pm.

Admission is $2 for adults, or $5 for a family and it is free on Tuesdays. Be sure to call ahead. With all the devestation from the tornado, they may have made adjustments to their hours.

Cherry Pitting

I don't usually push products on my blog, but if you have ever spent the day pitting 20 pounds of cherries for canning, you've asked yourself, "Isn't there a better way?" well, I found it, and at a great price. This is a must have tool if you do a lot of cherry canning.

You can find full ordering information (price INCLUDES shipping) at http://www.thehoneyjaronline.com/hjcherry.html

Zucchini Feast

In late summer, gardeners of every skill swear they'll never plant another hill of zucchini, but by the time spring rolls around, the oft-malignant fruit winds up in the garden once again. Gardeners love zucchini in the spring because it performs so cheerfully and is usually the first squash to make it to the table. But midsummer bushels of the long, green or striped fruit leave gardeners wondering what to do with all the bounty. Here are some fresh new ideas from Grit magazine on how to use up the excess.




Breaded and Fried Zucchini

Canola oil
1 zucchini, 8 to 18 inches
2 to 3 eggs
Milk
Italian bread crumbs

Pour 1⁄2 inch canola oil in 10- to 12-inch skillet and heat.

Wash zucchini and place on cutting board. Cut off ends and slice zucchini in even slices, 1⁄8- to 1⁄4-inch thick.

In soup bowl, crack eggs; whisk until frothy. Whisk in a little milk. Place bread crumbs in another soup bowl.

Line platter with paper towel and place platter on unlit burner behind skillet. As you fill platter with layers of zucchini, place another paper towel on top to absorb oil.

With fork, pick up a slice of zucchini and place in egg mixture, coating both sides, then place in bread crumbs. Carefully add zucchini slice to hot oil in skillet. Brown bottom side, then flip and brown other side. Repeat with remaining zucchini.

These fried slices of zucchini can be eaten as a side dish (or just nibbled while cooking), or they can be cooled, then placed on a cookie sheet and frozen, then placed in a container and left in the freezer until needed for Zucchini Parmesan.

The oil may have to be changed before all the zucchini slices have been fried because both the oil and the bread crumbs will start to burn. Put the oil in an empty coffee can or use paper towels to soak it up. Be careful, as the oil will be hot. Clean the pan and start again with fresh oil.





Breadless Stuffed Zucchini

1 zucchini, 12 to 18 inches
1 1⁄2 to 2 pounds ground beef or meatloaf mix (equal amounts beef, pork and veal)
1 can (14 to 16 ounces) corn, drained, or 1 box (16 ounces) frozen corn, thawed and drained, or leftovers (any amount) from corn on the cob
1 onion, chopped
1 green pepper, diced
1 tomato, chopped
4 eggs
1 to 3 teaspoons minced garlic
1 to 3 teaspoons basil
1 to 3 teaspoons parsley
1 to 3 teaspoons black or crushed red pepper
1 to 2 teaspoons horseradish, optional
Sea salt to taste
Grated or sliced mozzarella cheese

Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.

Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place in prepared dish, hollow side up.

In large bowl, combine remaining ingredients, except cheese. Place mixture in hollows in zucchini. Add water around zucchini to 1-inch depth.

Cover with foil, and bake for 1 to 2 hours, or until zucchini is tender.

Remove foil and top with cheese. Bake for an additional 10 minutes, or until cheese is melted.

NOTE: All seasonings are optional, but some seasoning is needed for better flavor. The more seasoning added, the more flavor, of course.




Stuffed Zucchini

1 zucchini, 12 to 18 inches
1⁄2 to 1 pound ground beef or meatloaf mix (equal amounts beef, pork and veal)
1 can (14 to 16 ounces) corn, drained, or 1 box (16 ounces) frozen corn, thawed and drained, or leftovers (any amount) from corn on the cob
1 onion, chopped
1 green pepper, diced
1 tomato, chopped
3 to 4 eggs
1 box stuffing mix
Black pepper or crushed red pepper to taste
Grated or sliced mozzarella cheese

Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.

Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place, hollow side up, in prepared dish.

In large bowl, combine remaining ingredients, except cheese. Spoon into zucchini hollows. Add water around zucchini to 1-inch depth.

Cover dish with foil, and bake for 1 to 2 hours, or until zucchini is tender.

Remove foil, and top each zucchini hollow with cheese. Bake for an additional 10 minutes, or until cheese is melted.



Zucchini Bread

3 eggs
1 cup oil
1 1⁄2 cups sugar
2 cups grated zucchini, drained well
3 teaspoons vanilla
2 cups flour
1⁄4 teaspoon baking powder
2 teaspoons baking soda
3 to 4 teaspoons cinnamon
1 cup raisins
1 cup chopped nuts
Dash sea salt

Heat oven to 375°F. Grease 2 loaf pans; set aside.

Beat eggs. Stir in oil, sugar, zucchini
and vanilla.

Combine flour, baking powder, baking soda, cinnamon, raisins, nuts and salt; stir into zucchini mixture.

Divide batter evenly between pans, and bake for about 1 hour.



Read more: http://www.grit.com/food/recipes/zucchini-bread-recipe.aspx#ixzz1Yv0MgM6b

Grasshopper Cheesecake

Here is a recipe that I made for the Florida State Fair and took a Best In Show ribbon.

Grasshopper Cheesecake

42 cream filled chocolate sandwich cookies
1/2 cup semi-sweet chocolate chips
2/3 cup butter melted
4 pkgs (8 ounces each) cream cheese, softened to room temperature
1 cup sugar
1 tsp vanilla
2 tsp peppermint extract
pinch of salt
3 large eggs
2 large egg yolks
1/2 cup heavy cream
3 tbsp flour
1 cup whipping cream

Heat oven to 325 dewgrees. Remove and discard cream filling from cookies. In food processor,pulse cookies, chocolate chips, and butter 5 times, or until fine crumbs form. Press into bottom and up sides of greased 9" springform pan. Chill 30 minutes.

In a clean food processor, puree next 5 ingredients 30 seconds, or until smooth. Add next 4 ingredients. Puree 30 seconds. Add 2 drops green food coloring, if desired.

Pour batter into prepared crust. Place pan filled with hot water on lowest oven rack. Place cake on upper rack. Cover cake with foil. Bake 1 hour. Remove foil; bake 15 minutes mopre. Let cake cool in oven with door slightly ajar 1 hour. Let cool completely. Chill 4 hours, or overnight. Remove cake from pan. Pipe whipped topping border onto cake and decorate with chocolate curls or Andes candies.

Hazelnut Happiness

Here's another recipe from my favorite quick breads file. This makes a fabulous breakfast bread when spread with a little Nutella. Yum!

Hazelnut Quick Bread

1 box pound cake mix
2/3 cup sour cream
1/4 cup butter, at room temperature
1/4 cup hazelnut liquer
1/8 tsp ground nutmeg
3/4 cup chopped hazelnuts

Heat oven to 350 degrees. Prepare pound cake mix according to package directions, omitting liquid and adding sour cream, butter, and hazelnut liqueur. Stir in ground nutmeg and hazelnuts. Divide batter evenly between 2 greased and floured 8" x 4" loaf pans. Bake 35 minutes, or until toothpick inserted in center of cakes come out clean. Let cakes cool in pans for 5 minutes then transfer to a cooling rack to finish cooling.

Banana Walnut Bread

This recipe has been in my "Favorites" file for many years. This is a great use for too-ripe bananas.

Banana Walnut Bread

2 cups all-purpose baking mix, like Bisquick
1 cup sugar
1/2 tsp cinnamon
6 tbsp salted butter, at room temperature
1/2 cup milk
3 eggs
1 tsp vanilla extract
2 medium, ripe bananas, peeled and mashed
1/2 cup chopped walnuts

Heat oven to 350 degrees. In bowl with electric mixer on medium speed, beat first 7 ingredients for 2 minutes. Add bananas and nuts; pour into greased and floured 9"x5" loaf pan. Bake 50 minutes, or until toothpick comes out clean. Let cool in pans 5 minutes and then remove to a wire rack to finish cooling.

Kitchen Tips

It has been a while since I blogged any kitchen tips, so let's fix that!





Perfectly Crisp Oven Fries

Bake potato wedges tend to have a thick, chewy crust instead of a light crispy one. The fix: Soak the raw cut-up spuds in hot water for 10 minutes, then pat dry before seasoning and baking. The water will remove surface starch and sugars that hinder the development of a thin, crispy crust.


The Secret Tender Bean Dishes

If your bean recipes never turn out as soft as you'd like, hold off on adding acidic ingredients (like tomatoes, vinegar, and wine) until after the beans have fully cooked. The acid reacts with the beans' starch and prevents them from swelling and becoming tender.


Grate Cheese With Ease

In terms of flavor, freshly grated mozzarella on pizza is hard to beat. If only the block of cheese didn't always stick to the grater and break into akward sized pieces. The save: lightly spray the grater with nonstick cooking spray first. The extra lubrication will allow the cheese to slide smoothly across the tool for perfect shreds.


Prevent Cheese From Drying Out

Cheddar was on sale this week, so you bought a huge block. How to keep it fresh until you can use it up? Spread a bit of butter on the cut sides. This will seal in the moisture so the cheese won't dry out in the fridge. (this works best with hard cheeses like cheddar, Edam, and Gouda)


Your Best Breakfast Biscuits Ever

If your buttermilk biscuits always crumble when you try to split them for sandwiches, try this: Roll out the dough half as thick as usual, then fold it over once. Cut out the biscuits and bake. The extra fold will ensure the biscuits split open easily when you're ready to serve.


Add THIS For Extra Creamy Omelettes

When making egg dishes, skip the milk and stir in a bit of mayonnaise instead. Milk solids burn at a low temperature, causing eggs to turn brown and dry out. But mayo's immulsion of oil, egg yolks, and vinegar will produce creamier, fluffier omelettes.


Stop Beets From Staining Hands

You love the flavor of roasted beets, If only the veggie didn't leave your fingers bright red after chopping. Prevent stains by spraying the hand that will be holding the beets with cooking spray. (Keep the knife hand dry to avoid slipping) The oil will form a dye-proof barrier between the beets and your hands.

Easy Side Dishes

How many times have you stood in the kitchen trying to figure out what to serve as a side dish? Here are some easy side dish recipes from Food Network Kitchens.



Crispy Bread Sticks

Directions
Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes





Green Beans With Pine Nuts

Directions
Saute 1 sliced red onion in a skillet with olive oil, 5 minutes. Add 1 tablespoon olive oil and 1 pound green beans; cook 5 minutes. Add 1/4 cup water and salt and pepper to taste; cook until the beans are tender, 7 minutes. Stir in 3 tablespoons toasted pine nuts; season with salt and pepper.







Rosemary Chips

Directions
Toss 1 1/2 pounds thinly sliced russet potatoes with 2 teaspoons chopped rosemary, 1 grated garlic clove, 3 tablespoons olive oil, 3/4 teaspoon salt and a pinch of cayenne. Spread on a baking sheet; roast in a 500 degrees F oven until golden, about 20 minutes. Flip the potatoes and cook until golden and crisp, 8 more minutes. Season with salt.





Gorgonzola Polenta

Directions
Bring 4 cups salted water to a boil. Slowly add 1 cup instant polenta, whisking. Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. Stir in 1 tablespoon butter, 1/4 cup crumbled gorgonzola, 1 tablespoon chopped oregano and a dash of nutmeg. Top with more cheese and some pepper.



Recipes and pictures are the property of Food Network and can be viewed on their website at www.foodnetwork.com

Shrimp Fra Diavolo

Here is a delicious recipe from Food Network Kitchens. If you like shrimp, this is definitely one to try.

Shrimp Fra Diavolo

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled and deveined
5 cloves garlic, thinly sliced
2 to 4 anchovy fillets, chopped
1 teaspoon red pepper flakes, plus more for topping
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1/2 cup dry white wine
3 sprigs oregano, leaves stripped and roughly chopped
Kosher salt
12 ounces bucatini or linguine
1/2 cup fresh parsley or basil leaves, roughly chopped

Directions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.


Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.


Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.


Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.



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-fra-diavolo-recipe/index.html

French Onion Salisbury Steaks

Here is a quick and easy dinner that can be on the table in less than an hour. Serve steaks on top of frozen garlic toast.

French Onion Salisbury Steaks

1 1/4 lbs ground chuck
1/4 cup minced fresh parsley
2 tablespoons scallions, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 cups onions, sliced
1 teaspoon sugar
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
4 cheese toast (in frozen food section, or make your own)
4 teaspoons minced fresh parsley (garnish)
4 teaspoons parmesan cheese, shredded


Directions:

1
Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.

2
Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.

3
Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.

4
Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.

5
Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.

6
Serve steaks on Cheese Toasts with onion soup ladled over.7Garnish with parsley and Parmesan.

Turtle Tassies

Turtle Tassies

1 pouch (17.5 oz) Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch
3/4 cup dark chocolate chips
2 bags (14 oz each) caramels, unwrapped
1/3 cup whipping cream
1/2 cup chopped pecans

Heat oven to 375°F. Lightly spray 48 mini muffin cups with cooking spray.

Make dough as directed on cookie pouch. Shape dough into 48 (1-inch) balls. Press 1 ball into bottom of each muffin cup, pressing up sides to fill cups

Bake 8 to 9 minutes or until edges begin to brown. Meanwhile, in 3-quart saucepan, heat caramels and cream over medium heat, stirring frequently, until melted. Reduce heat to low.

Remove pans from oven; gently press end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in dough.

Bake 2 to 3 minutes longer or until edges are light golden brown. Immediately spoon 1/2 teaspoon (about 4) chocolate chips into each cookie cup.

Spoon about 1 tablespoon caramel mixture into each cookie cup. Immediately top with chopped pecans. Cool 5 minutes; remove from pans with narrow spatula.


Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/turtle-tassies/428199d3-5d1e-4cb7-a789-ddb5cdb8f172

Holiday White Chocolate Macaroon Cookies

Holiday White Chocolate Macaroon Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup flaked coconut
1 2/3 cups white vanilla baking chips
1/2 teaspoon coconut extract
1 teaspoon shortening
Betty Crocker® red and green decorating sugars
Coarse white sparkling sugar

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet

Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.

In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.


Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/holiday-white-chocolate-macaroon-cookies/087da2f0-59f3-4cdb-b82a-6179b1a8662a

Almond Streusel-Cherry Cheesecake Bars

Almond Streusel-Cherry Cheesecake Bars

Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup cold butter or margarine
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds
Filling
2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.

Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.

Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator..


Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/almond-streusel-cherry-cheesecake-bars/779ffba3-e4a7-424f-b57a-8a9edfa501e0

Butter-Rum Pound Cake

Butter Rum Pound Cake

1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter, softened
1/4 cup dark rum
1 teaspoon grated orange peel
4 eggs
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
2 teaspoons dark rum
1/4 cup chopped pecans

Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.

In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.

Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/butter-rum-pound-cake/67c9416c-e98a-4196-996c-32b005388bb0

Candy Cane Cake

Candy Cane Cake

Cake

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing

1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Decoration

Crushed candy canes or crushed hard peppermint candies, if desired


Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter

Bake and cool cake as directed on box.

In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.


Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/candy-cane-cake/852a3d2d-48a7-47ae-8313-9f749bd8cb24

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
4 eggs
1/2 cup water
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup plus 2 tablespoons miniature semisweet chocolate chips
2 tablespoons chopped pecans
2 teaspoons sugar

Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).

In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.

In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.

Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.


Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/chocolate-chip-pumpkin-bread/a99c894d-f7d2-40ef-ae17-4054f7e982be

Chocolate-Topped Sea Salt Caramels

Chocolate-Topped Sea Salt Caramels

Butter for greasing
1 cup butter (do not use margarine)
2 1/2 cups packed brown sugar (1 lb)
1/2 teaspoon coarse sea salt
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
1/2 teaspoon vegetable oil
1 teaspoon coarse sea salt

Line bottom and sides of 11x7-inch glass baking dish or pan with foil, leaving 1 inch foil overhanging on 2 opposite sides of pan; grease foil with butter.

In 3-quart heavy saucepan, melt butter over medium heat. Stir in brown sugar, 1/2 teaspoon salt, the corn syrup and milk. Cook over medium heat, stirring constantly, until mixture begins to boil.

Reduce heat to medium-low. Cook 40 to 50 minutes or until 248°F on candy thermometer (firm ball stage). Remove from heat; stir in vanilla. Pour into pan. Refrigerate about 1 hour or until completely cooled.

In small microwavable bowl, microwave chocolate chips and oil on High 30 to 40 seconds, stirring every 10 seconds, until chocolate is melted. Using spatula, spread chocolate evenly over caramel layer. Sprinkle with 1 teaspoon salt. Refrigerate about 30 minutes or until chocolate is set.

Remove caramels from baking dish to cutting surface, using foil to lift; peel back foil. Cut into 8 rows by 6 rows. Store at room temperature.


Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/chocolate-topped-sea-salt-caramels/3a25615a-a8ad-47f9-bab9-5b013e7ebb69

Easy Butterscotch Almond Pralines

Easy Butterscotch-Almond Pralines

1/2 cup packed brown sugar
1 box (4-serving size) butterscotch-flavored pudding and pie filling mix (not instant)
1 cup granulated sugar
1/2 cup half-and-half
1 tablespoon butter or margarine
1 cup blanched whole almonds, toasted if desired
1/4 cup boiling water

Line cookie sheet with foil. In 2-quart saucepan, stir all ingredients except boiling water with wooden spoon. Heat over medium heat, stirring constantly, until boiling rapidly. Boil and stir 3 minutes. Place boiling water in measuring cup. Remove candy from heat and continue stirring vigorously 4 to 5 minutes or until thick but still shiny.

2 Working quickly, drop praline mixture by tablespoonfuls onto cookie sheet, flattening into patty shape with back of wooden spoon if needed. If mixture stiffens too much to drop from a spoon, quickly stir in hot water, 1/4 teaspoon at a time, until smooth. Cool completely, about 30 minutes. Store in tightly covered container.


Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/easy-butterscotch-almond-pralines/375918b7-fde8-4fc8-8ae6-b2ec7837c126

Divinity

Divinity is a very old Southern candy recipe. The first time you make it, it can seem a little intimidating, but the process is easy to master and very worth the effort.

DIVINITY

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nuts

Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.


Recipe and pictue are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/divinity/6bd6e6d7-fd23-47e2-a120-facc19bca138

Lemon Curd

Curds are fabulous to keep in the fridge. Spread them on biscuits, toast, or drizzle on angel food cake for a simple yet elegant dessert. Substitute lime juice and zest or orange juice and zest to quickly change the flavor of this easy recipe.

1 cup sugar
1 tablespoon finely shredded lemon peel
1 cup lemon juice (5 large lemons)
3 tablespoons firm butter or margarine, cut up
3 large eggs, slightly beaten

In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.

Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.

Store covered in refrigerator up to 2 months.

Raspberry Thumbprint Cookies

Here's a great use for those homemade preserves. Substitute any flavor jam for the raspberry.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold Medal® all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.

Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.

In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.


Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/raspberry-thumbprint-cookies/fb5054e2-1016-42ef-b0b3-1804ebd8c28b

Truffle-Filled Orange Thumbprint Cookies

Chocolate and orange are a wonderful combination. These cookies from Betty Crocker combine them perfectly.

Cookies

3/4 cup butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 tablespoon grated orange peel
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar

Truffle Filling

1/2 cup dark chocolate chips
2 tablespoons whipping cream
1 tablespoon butter
1 teaspoon light corn syrup

Garnish

Sugared orange peel, if desired


Heat oven to 350°F. Spray or lightly grease 2 large cookie sheets.

In large bowl, beat 3/4 cup butter with electric mixer on medium speed until fluffy. Beat in 1/2 cup sugar, the egg yolks, vanilla and orange peel until light and fluffy. In medium bowl, mix flour, baking powder and salt until well blended. On low speed, beat flour mixture into butter mixture.

Shape dough into 1 1/4-inch balls. Measure 2 tablespoons sugar into small bowl. Dip top of each ball into sugar. On cookie sheets, place balls 2 inches apart. Make large indentation in center of each cookie with thumb or end of wooden spoon or thumb.

Bake 12 to 14 minutes or until set. If necessary, make another indentation in center of each cookie with thumb or end of wooden spoon or thumb. Cool 2 minutes; remove from cookie sheets to cooling rack.

Meanwhile, in small microwavable bowl, microwave chocolate chips, cream and 1 tablespoon butter uncovered on High 40 seconds; stir. Continue heating and stirring 15 seconds at a time until smooth. Stir in corn syrup. Spoon generous 1/2 teaspoon filling into indentation of each cookie. Top each cookie with piece of sugared orange peel.

Black Forest Muffin Cakes

Here's a fun recipe from Betty Crocker. With 5 ingredients, they are a cinch to whip up a batch.

Ingredients

1 box (1 lb 2.25 oz) Betty Crocker® double chocolate muffin mix
1 can (21 oz) cherry pie filling
1 egg shopping list
Frozen (thawed) whipped topping
12 maraschino cherries

1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
2. In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
3. Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.


Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.grouprecipes.com/14513/black-forrest-muffin-cakes-betty-crocker.html

Pomegranate Power

When it comes to antioxidant content, the juice of this reddish- pink fruit wins high marks. One study at the University of California, Los Angeles, ranked pomegranate juice higher than nine other beverages, including grape juice and tea. It's also a good source of potassium. Although more research is needed, scientists say the juice might ease the pain of Osteoarthritis and have a role in cancer prevention.
Pomegranate's edible seeds are also beneficial. Loaded with antioxidants, fiber and vitamin C, they can be sprinkled on salads, mixed with yogurt and jam, or used as an ice cream topping.
But, like grapefuit, pomegranate can interact with certain medications, so check with your doctor before using.





POMEGRANATE JELLY

Here's a great use for bottle pomegranate juice.

Ingredients

4 cups pomegranate juice
1/4 cup lemon juice
1 package powdered pectin
5 cups white cane sugar

You'll also need:

6-7 Eight ounce canning jars

Method
1 Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.

The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is. I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.

WANT TO SAVE ALL THIS WORK? USE BOTTLED POMEGRANATE JUICE!

2 Prepare canning jars. Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.

3 Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

4 Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.

5 Finish canning. This step you need to take if you plan to keep the jelly unrefrigerated. Place the jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by at least an inch. Boil for 5 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools). Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.

Yield - 6-7 cups.

Black RIce

Black Is The New Brown

While many people are just now making the switch from white rice to the more nutritious brown rice, there's a new kid on the block that could be even healthier: black rice.
Black rice bran is rich in antioxidants, which can help fight heart disease, cancer, and other conditions.
Chewier and more intense that the brown variety, black rice can be found at grocery stores such as Whole Foods.
Because the health benefits lie in the bran, make sure to select whole grain varities.


Property of Taste of Home Magazine. 2011

Dried Fruit Cookies

Don't like fruitcake? Don't pass on these dried fruit cookies from Ina Garten. They are not your grandma's fruitcake. They are moist and delicious and you can make the dough a few days in advance and store the rolls in the fridge to bake when you are ready. These don't spread a lot, so you can fit more on a cookie sheet.

Ingredients

1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt

1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour

Directions

Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.


In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't overmix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.


Preheat the oven to 350 degrees.


With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.