Thyme Square Herb Farm Gourmet Corner

Basic Pizza Dough

2011-12-06T20:56:00.002-05:00

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

2011-12-05T17:32:00.003-05:00

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

2011-12-05T17:26:00.003-05:00

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

2011-11-30T16:41:00.002-05:00

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

2011-11-30T16:34:00.002-05:00

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

2011-11-30T16:28:00.003-05:00

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

2011-11-30T16:18:00.002-05:00

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

2011-11-30T16:15:00.001-05:00

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

2011-11-30T16:05:00.003-05:00

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

2011-11-30T16:01:00.002-05:00

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

2011-11-30T15:55:00.003-05:00

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

2011-11-30T15:51:00.004-05:00

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

2011-11-30T15:40:00.002-05:00

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

2011-11-30T15:24:00.002-05:00

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

2011-11-30T15:21:00.001-05:00

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

2011-11-30T15:17:00.003-05:00

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

2011-11-30T14:51:00.003-05:00

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?

2011-11-29T18:30:00.002-05:00

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

2011-11-29T18:20:00.003-05:00

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

2011-11-29T18:08:00.003-05:00

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

2011-11-29T18:04:00.002-05:00

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

2011-11-29T18:00:00.003-05:00

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

2011-11-29T17:50:00.004-05:00

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

2011-11-29T17:45:00.002-05:00

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

2011-11-29T17:41:00.002-05:00

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

2011-11-29T15:01:00.002-05:00

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

2011-11-29T14:34:00.002-05:00

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

2011-11-29T14:28:00.002-05:00

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

2011-11-29T14:26:00.002-05:00

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

Arroz Con Pavo

2011-11-29T14:18:00.002-05:00

Here's a great use for leftover turkey (or chicken if you wish) from Rachel Ray Magazine.

Arroz con Pavo

Ingredients

4 cups chicken stock (32 ounces), plus more for thinning the rice
A generous pinch of saffron
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter, divided
2/3-3/4 cup broken spaghetti or orzo pasta
1 onion, finely chopped
1 small carrot, grated or finely chopped
2-3 cloves garlic, finely chopped
Salt and pepper
1 cup long grain rice
1 bay leaf
1 cinnamon stick (3 inch)
2 tablespoons fresh thyme, chopped
1/2 lemon, juiced, plus 1 teaspoon lemon zest
3/4-1 pound cooked turkey, chopped
Chopped parsley or cilantro, for garnish

Preparation

In a large saucepan, heat 4 cups chicken stock and the saffron. Keep warm.

In a pot with a tight-fitting lid, heat the EVOO and 1 tablespoon butter. Add the pasta and cook until toasted; transfer to a plate. Add the remaining 1 tablespoon butter to the pot to melt. Stir in the onion, carrot and garlic; season with salt and pepper. Cover the pot and cook the vegetables until softened, 2-3 minutes. Stir in the rice, bay leaf, cinnamon stick, thyme and lemon zest for 1 minute. Return the pasta to the pot.

Stir in the saffron stock and bring to a boil. Lower the heat, cover the pot and cook for 10 minutes. Splash in some more chicken stock to thin the consistency. Discard the cinnamon stick and bay leaf. Stir in the turkey and cook until the rice and pasta are cooked through, 6-7 minutes. Stir in the lemon juice and top with the parsley (or cilantro).

Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelray.com/recipe.php?recipe_id=4280

Greek Spice Cake

2011-11-29T12:51:00.002-05:00

Here's an easy to prepare bundt cake that will be a great centerpiece for the holidays. This cake also make a nice homemade gift.

Greek Spice Cake

Ingredients

1 tablespoon shortening
2 tablespoons plus 2-1/2 cups all-purpose flour, divided
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
1 cup buttermilk
3 eggs
1 tablespoon Spice Islands® pure vanilla extract
1-1/2 teaspoons almond extract
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1 cup chopped pecans
1 teaspoon confectioners' sugar

Directions

Grease 10-in. fluted pan with shortening; lightly coat with 2 tablespoons flour. Set aside.
In a large bowl, beat the sugars, oil, buttermilk, eggs and extracts until well blended. Combine the remaining flour, baking powder, salt, cinnamon, cloves and baking soda; gradually beat into the sugar mixture until blended. Stir in pecans.
Transfer to prepared pan. Bake at 325° for 50-60 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 completely. Dust with confectioners' sugar. Yield: 12 servings.

Recipe and picture are the property of Taste of Home and can be viewed on their website at: http://www.tasteofhome.com/recipes/Greek-Spice-Cake

Velvety Chocolate Butter Pecan Pie

2011-11-29T12:49:00.002-05:00

Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. --Helen Fields, Springtown, Texas

Velvety Chocolate Butter Pecan Pie

Ingredients

1-1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup cold butter
2 tablespoons butter-flavored shortening
3 to 4 tablespoons ice water
1/2 teaspoon white vinegar
1/4 teaspoon Spice Islands® pure vanilla extract

EGG WASH:
1 egg
1 tablespoon water

FILLING:
1/2 cup butter
4 ounces bittersweet chocolate, chopped
1-1/4 cups packed brown sugar
3/4 cup light corn syrup
3 eggs, lightly beaten
2 tablespoons molasses
1 teaspoon Spice Islands® pure vanilla extract
1/2 teaspoon salt
1-1/2 cups finely chopped pecans
1/2 cup pecan halves

Directions

In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 8 hours or overnight.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry.
For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling.
Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. 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/Velvety-Chocolate-Butter-Pecan-Pie

Italian Beef Sandwich

2011-11-29T12:42:00.003-05:00

Italian Beef sandwiches are popular all over the country. Here is an easy recipe that turns out a juicy, tender sandwich.

Italian Beef Sandwich

Ingredients

1 boneless beef rump roast or bottom round roast (2 pounds), halved
1 boneless beef chuck roast (2 pounds), halved
1 beef sirloin tip roast (1 pound)
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix
1 envelope zesty Italian salad dressing mix
1 envelope (0.87 ounce) brown gravy mix
2 tablespoons crushed red pepper flakes
1 tablespoon Italian seasoning
2 teaspoons Worcestershire sauce
16 hoagie buns, split
Sliced provolone cheese, optional
Giardiniera, optional

Directions

In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with two forks; add to bowl. Cool. Transfer to freezer containers. Freeze for up to 3 months.
To use frozen meat: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Yield: 16 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/Mom-s-Italian-Beef-Sandwiches

Crunchy Chocolate Mint Balls

2011-11-29T12:37:00.002-05:00

Here's another easy recipe for those holiday cookie and candy trays.

Crunchy Chocolate Mint Balls

Ingredients

1 package (10 ounces) mint chocolate chips
1/4 cup butter, softened
1 can (14 ounces) sweetened condensed milk
1-1/4 cups chocolate wafer crumbs (about 22 wafers)
White jimmies

Directions

In a double boiler or metal bowl over hot water, melt chips and butter; stir until smooth. Stir in milk. Add wafer crumbs; mix to coat. Refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls; roll in jimmies. Place on a waxed paper-lined 15-in. x 10-in. x 1-in. baking pan; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months.
To use frozen balls: Thaw at room temperature. Yield: 4-1/2 dozen.

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

Lone Star Chicken Enchiladas

2011-11-29T12:34:00.002-05:00

Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack.—Avanell Hewitt, North Richland Hills, Texas

Lone Star Chicken Enchiladas

Ingredients

3 cups shredded cooked chicken breast
1 can (10 ounces) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon ground cumin
2-1/2 cups heavy whipping cream
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
2 cups (8 ounces) shredded pepper Jack cheese

Directions

In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 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/Lone-Star-Chicken-Enchiladas

Cappuccino Brownies

2011-11-29T12:30:00.003-05:00

My daughter is a big coffee fan, so I plan to whip up a batch of these Cappuccino Brownies from Taste of Home for a Christmas surprise.

Cappuccino Brownies

Ingredients

8 ounces bittersweet chocolate, chopped
3/4 cup butter, cut up
2 tablespoons instant coffee granules
1 tablespoon hot water
4 eggs
1-1/2 cups sugar
2 teaspoons Spice Islands® pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts

TOPPING:
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon Spice Islands® pure vanilla extract

GLAZE:
4 teaspoons instant coffee granules
1 tablespoon hot water
5 ounces bittersweet chocolate, chopped
2 tablespoons butter
1/2 cup heavy whipping cream

Directions

In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts.
Transfer to a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour.
For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set.
Cover and freeze for up to 3 months. To use frozen brownies: Thaw at room temperature. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.

Recipe and picture are the property of Taste of Home and can be viewed at : http://www.tasteofhome.com/Recipes/Cappuccino-Brownies

Mushroom Beef Stew

2011-11-29T12:23:00.004-05:00

When cold winds blow this winter, a piping hot bowl of this stew created by Nancy Latulippe, Simcoe, Ontario for Taste of Home Magazine will definitely hit the spot. It also freezes well, so you can have some on hand in the freezer for a last minute dinner.

Mushroom Beef Stew

Ingredients

1 carton (32 ounces) beef broth
1 ounce dried mixed mushrooms
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 boneless beef chuck roast (2 pounds), cubed
3 tablespoons canola oil
1 pound whole baby portobello mushrooms
5 medium carrots, chopped
1 large onion, chopped
3 garlic cloves, minced
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed

ADDITIONAL INGREDIENTS:
2 tablespoons cornstarch
2 tablespoons water
Hot cooked egg noodles, optional
1/4 cup crumbled blue cheese

Directions

In a large saucepan, bring broth and mushrooms to a boil. Remove from the heat; let stand 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth.
In a large resealable plastic bag, combine the flour, salt and pepper; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
In a Dutch oven, brown beef in oil in batches. Add the portobello mushrooms, carrots and onion; saute until onion is tender. Add the garlic, rosemary and rehydrated mushrooms; cook 1 minute longer. Stir in reserved flour mixture until blended; gradually add mushroom broth.
Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beef is tender. Cool stew; transfer to freezer containers. Freeze for up to 6 months.
To use frozen stew: Thaw in the refrigerator overnight. Place in a Dutch oven; bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Yield: 9 servings.

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

Peanut Butter Cereal Treats

2011-11-29T12:19:00.002-05:00

Cereal treats aren't just Rice Krispies anymore. Try using your favorite cereal to whip up a batch of bars. Here's a good one from Taste of Home using Peanut Butter Cap'n Crunch.

Peanut Butter Cereal Treats

Ingredients

30 large marshmallows
3 tablespoons butter
1 tablespoon peanut butter
6 cups Peanut Butter Cap'n Crunch
1-1/2 cups milk chocolate M&M's

Directions

In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M's.
Pat into a 13-in. x 9-in. pan coated with cooking spray. Cool. Cut into bars. Yield: 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/Peanut-Butter-Cereal-Treats

Food Trends of 2011

2011-11-29T12:14:00.001-05:00

As the year winds down, let's take a look back at the food trends of 2011. What do you think will be on the menu for 2012?

Top 5 food trends of 2011

The top 5 food trends for 2011 were picked by a panel of trend spotters at the 57th Summer Fancy Food Show held recently in Washington, D.C. Billed as the largest marketplace for specialty foods and beverages in North America, it showcased 180,000 products. The identified trends are:

Booze-Infused Foods such as Chili Lime Tequila Tortilla Brittle.

Give-it-a Try Kits (a Grow Your Own Mushroom Garden, for example).

Popped Food including Black Truffle & White Cheddar Popcorn.

Japanese-Inspired Eats such as Yuzu Gummy Pandas.

Cherries, whether added to other foods or just on their own.

Other trends included coconut in food and beverages, salts from around the globe and innovative dairy products such as goat milk yogurt.

Details: www.gourmetretailer.com. OF

Read more: http://www.charlotteobserver.com/2011/08/10/2515924/food-notes.html#ixzz1f7E26iXl

Freezer 411

2011-11-29T12:00:00.003-05:00

Expiration Happens! Just because a food is frozen doesn't mean that it can stay in the freezer forever. Here is a basic guide on when to toss frozen items:

Cooked Casseroles with Meat... 2-3 Months
Cooked Soups and Stews ... 2-3 Months
Raw Bacon ... 1 Month
Raw Steak ... 6-12 Months
Raw Pork Chops ... 4-6 Months
Ground Beef ... 4 Months
Cooked, plain Chicken Breast ... 4 Months
Raw Chicken Pieces ... 9 Months
Whole Chicken or Turkey ... 12 Months
Cooked Fish ... 4-6 Months
Cooked Shrimp ... 3 Months
Ice Cream ... 2 Months
Cheese, hard of soft ... 6 Months
Butter ... 6-9 Months
Frozen Veggies ... 8 Months
Baked Pie ... 1-2 Months
Cheesecake ... 2-3 Months
Baked Quick Bread ... 2-3 Months
Yeast Bread or Rolls ... 3-6 Months
Baked Cookies ... 8-12 Months

Mexican Potstickers

2011-11-29T11:56:00.001-05:00

Here's a fun, easy twist on Asian potstickers. These would be a great appetizer for a party.

Mexican Potstickers

Ingredients

2 cans (15 oz. each) black beans, rinsed
1 cup frozen corn kernels
2 jalapeño chiles, seeded and finely chopped
3/4 cup finely chopped seeded tomatoes
3/4 cup finely chopped red onion
1/2 cup chopped cilantro
1/4 cup sour cream
1 tbsp. hot sauce
2 tsp. salt
60 wonton wrappers
Vegetable oil, for frying

Directions:

Line 2 baking sheets with parchment. In a large bowl, combine the beans, corn, jalapeños, tomato, onion, cilantro, sour cream, hot sauce and salt. Mix well, breaking up the beans with the back of a fork.

Fill a small bowl with water. Working with 8 wonton wrappers at a time, place a heaping tsp. of the filling into the center of each. Dip your finger into the water and use it to moisten the outside rims of the wrappers. Fold the edges to form a triangle, then press to seal. Transfer the potstickers to the prepared baking sheet. Repeat with the remaining wrappers.

In a large nonstick skillet, heat 1 tbsp. oil over medium heat until hot but not smoking. Slide as many potstickers into the skillet as can fit without touching. Cook, turning once, until, about 3 minutes on the first side and 1 minute on the second side. Transfer to a lined plate. Repeat with the remaining potstickers, using more oil as needed.

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/appetizer-starter-recipes/mexican-potstickers

Beef Satay

2011-11-29T11:50:00.002-05:00

Satay is a quick and fun way to serve beef or chicken. Kids love them. Especially with a variety of dipping sauces.

Beef Satay

Ingredients

1 lb. london broil or top round beef
2/3 cup coconut milk
1 piece (1 inch) fresh ginger, peeled and grated
2 tbsp. green curry paste
1 tbsp. soy sauce
Cooking spray
Lime wedges, for serving

Directions:

Slice the beef into 1/8-inch-thick strips. In a container, combine the coconut milk, ginger, curry paste and soy sauce. Add the beef and toss to coat. Chill for 3 hours.

Meanwhile, in a bowl of water, soak 24 wooden skewers for 30 minutes.

Preheat a grill to high heat or a grill pan over medium-high heat. Thread 1 beef strip onto each skewer, weaving in and out at 1-inch intervals. Coat the meat lightly with cooking spray and grill, turning once until no longer pink, 45 seconds per side. Serve with lime wedges.

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/appetizer-starter-recipes/beef-satay

Thai Chicken Drumsticks

2011-11-29T11:46:00.002-05:00

Here's another flavorful, economic recipe from chicken drumsticks from Rachel Ray.

Thai Chicken Drumsticks
Ingredients

1/2 bunch cilantro, stems and leaves separated and coarsely chopped
3 cloves garlic
2 tbsp. oyster sauce
1 lime, juiced
Salt and pepper
8 chicken drumsticks (2 lbs.)
1 1/2 cups jasmine rice
2 cucumbers—peeled, halved lengthwise and thinly sliced crosswise

Directions:

In a food processor, puree the cilantro stems, garlic, oyster sauce, half of the lime juice and 1/2 tsp. each salt and pepper. Transfer to a bowl, add the chicken and toss to coat. Cover and refrigerate for 3 hours or overnight.

Position a rack in the upper third of the oven and preheat to 400°. Place the chicken on a parchment-lined baking sheet and bake, turning once, until cooked through, 45 to 50 minutes.

Meanwhile, in a medium saucepan, combine the rice, 2 1/4 cups water and 1/2 tsp. salt over medium-low heat. Cover and cook until the rice is tender, about 20 minutes. Let sit, covered, for 10 minutes; fluff with a fork.

In a large bowl, combine the cucumbers, cilantro leaves and remaining lime juice; season with salt and pepper. Serve with the chicken and rice.

Recipe and picture are the property of Rachel Ray Magazine and can be viewed on that website at: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/thai-chicken-drumsticks

Garlicky Spinach Lasagna

2011-11-29T11:38:00.002-05:00

MMMMM Here's an ooey, gooey main dish for those cold winter nights from Rachel Ray.

Garlicky Spinach Lasagna
Ingredients

1 1/2 lbs. baby spinach
4 tbsp. butter
2 cloves garlic, finely chopped
Salt and pepper
8 oz. wide egg noodles
2 cups Creamy White Sauce
6 oz. fresh goat cheese
4 tbsp. prepared pesto
1 1/2 cups coarse fresh breadcrumbs
2 tbsp. EVOO

Directions:

In a large saucepan, bring 2 inches water to a simmer. Add the spinach in batches, stirring until wilted; cook until all of it is tender. Drain and let cool. Squeeze out excess moisture and chop.

In a large skillet, melt 2 tbsp. butter over medium heat. Add the garlic and stir until golden, about 1 minute. Stir in the spinach. Season lightly with salt and pepper; remove from the heat.

Preheat the oven to 400°. In a large saucepan of boiling, salted water, cook the noodles, stirring often, until al dente. Drain— but do not rinse—and return to the saucepan. Stir in the white sauce to coat.

Lightly grease an 8-inch square glass baking dish. Layer in half of the noodles and press with a spatula. Dot with half of the goat cheese, spread the spinach on top and press down. Stir 3 tbsp. pesto into the remaining noodles and spoon over the spinach. Dot with the remaining cheese. Cover snugly with foil and bake until hot and bubbling, about 35 minutes. Let stand for 10 minutes.

Meanwhile, in a large skillet, melt the remaining 2 tbsp. butter over medium heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 5 minutes. Season with salt and pepper. Combine the remaining 1 tbsp. pesto with the EVOO. Drizzle the lasagna with the pesto oil and sprinkle with the crumbs.

WIDE EGG NOODLES: They rarely clump together, are quick to cook and have a solid bite, so they’re a natural substitute for traditional pasta. (Plus, you probably have some in your pantry right now!) The toasted breadcrumbs add a buttery crunch to the top.

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/garlicky-spinach-lasagna

Sausage and Lentil Stew

2011-11-28T18:53:00.002-05:00

Here's another cold weather comfort food courtesy of Rachel Ray.

Sausage and Lentil Stew

Ingredients

2 tbsp. EVOO
1 lb. sweet italian sausage, casings removed, crumbled
1 onion, chopped (about 1 1/4 cups)
1 large carrot, chopped (about 1 cup)
3 cloves garlic, finely chopped
1 tbsp. chopped fresh rosemary
8 oz. brown lentils, rinsed
4 cups reduced-sodium chicken broth
1 head (3/4 lb.) escarole, coarsely chopped
Salt and pepper

Directions:

In a large dutch oven, heat the EVOO over medium-high heat. Add the sausage and cook until browned; transfer to a bowl with a slotted spoon.

Add the onion and carrot to the pot and cook until slightly softened, 3 to 4 minutes. Stir in the garlic and rosemary and cook until fragrant, about 1 minute. Add the lentils, broth and 3 cups water. Bring to a boil, lower the heat and simmer until the lentils are tender, 25 to 30 minutes.

Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3 to 4 minutes. Season with salt and pepper.

Recipe and picture are the property of Rachel Ray and can be found on her website at: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/budget-recipes/sausage-and-lentil-stew

2011-11-28T18:48:00.002-05:00

Go to St. Louis and they are everywhere. Even school cafeterias. Here's a recipe for toasted ravioli from Food Network Kitchens.

Ingredients

3/4 to 1 pound small fresh ravioli (meat and/or cheese)
3 large eggs, beaten
1 1/2 cups milk
2 cups breadcrumbs
3 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
Kosher salt and freshly ground pepper
Vegetable oil, for frying
1/2 cup grated parmesan cheese
Marinara sauce, for dipping
Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.

Directions

Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.

Picture and recipe are the property of Food Network and can viewed on their website at: http://www.foodnetwork.com/recipes/food-network-kitchens/toasted-ravioli-recipe/index.html

Almost-Famous Swedish Meatballs

2011-11-28T17:54:00.002-05:00

One of my favorite television shows is Top Secret Recipe where the host tries to re-create famous recipes from restaurants. I also love the column in Food Network Magazine where they do the same thing each issue. This month, they published a copy-cat recipe for Ikea's Swedish Meatballs and I hear they are even better than the original. Give them a try and let me know what you think!

Ingredients
For the meatballs:

1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing

For the gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Lingonberry jam, for serving (optional)

Directions

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

Recipe and photo 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-swedish-meatballs-recipe/index.html

Broccoli Cheddar Soup

2011-11-28T17:49:00.002-05:00

Here's a real comfort food soup for colder weather that is easy to whip up!

Broccoli Cheddar Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
Croutons, for topping (optional)

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.

Cake and Fruite Kabobs - Taste of Home

2011-11-28T17:45:00.002-05:00

Here's one of my original recipes that was published in the Taste of Home Dec/Jan 2008 issue in the New Year's Eve Appetizer section. This is a great recipe for any holiday party.

Cake And Fruit Kabobs

Ingredients

1 large red apple, cut into 16 chunks
1 large green apple, cut into 16 chunks
1 large firm banana, cut into eight chunks
2 tablespoons lemon juice
16 fresh strawberries
8 seedless red grapes
8 seedless green grapes
3 slices pound cake, cut into 1-inch cubes

SAUCE:
1-1/2 cups semisweet chocolate chips
2/3 cup sweetened condensed milk
1/4 cup orange juice

Directions

In a small bowl, combine apples and banana; add lemon juice and toss gently. Thread fruit and cake alternately onto eight wooden skewers.
For sauce, in a microwave-safe bowl, combine semisweet chips and milk on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in orange juice. Serve with kabobs. Yield: 8 servings (1 cup sauce).

Nilla Turtle Cookie Balls

2011-11-27T19:48:00.002-05:00

Here's another easy cookie for those holiday cookie trays from Kraft Kitchens.

Nilla Turtle Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 NILLA Wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
1/4 cup chopped PLANTERS Pecans

MIX first 3 ingredients until well blended.

SHAPE into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.

REFRIGERATE 1 hour or until firm.

Recipe and picture are the property of Kraft Foods and can be viewed on their website at: http://www.kraftrecipes.com/recipes/turtle-crispy-treats-123193.aspx

Nilla Tiramisu Cookie Balls

2011-11-27T19:43:00.002-05:00

These easy cookie balls will surely be on my cookie trays this year. They are perfect for the coffee lovers.

Nilla Tiramisu Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
60 NILLA Wafers, finely crushed (about 2 cups)
3 Tbsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Café Vienna, divided
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
2 squares BAKER'S Semi-Sweet Chocolate, melted

MIX cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended.

SHAPE into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.

REFRIGERATE 1 hour or until firm.

How to Easily Dip Balls

To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.

How to Store

Store in tightly covered container in refrigerator.

Recipe and picture are the property of Kraft Foods and can be viewed on their website at: http://www.kraftrecipes.com/recipes/nilla-tiramisu-cookie-balls-126327.aspx

Peanut Butter Honey 'N Oatmeal Cookies

2011-11-27T19:30:00.002-05:00

Here's a healthy new recipe from Skippy Peanut Butter. These are great to pack in kid's lunches.

Peanut Butter Honey 'N Oatmeal Cookies

2 cups quick-cooking oats
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup Shedd's Spread Country Crock
1 cup Skippy Creamy Peanut Butter Spread with Honey
1 cup granulated sugar
2 eggs
1/2 cup golden or regular raisins (optional)
1/2 cup chopped pecans

Preheat oven to 350 degrees. Combine oats, flour, baking powder, baking soda, and salt in a small bowl and set aside.

Beat Shedd's Spread Country Crock with peanut butter in large bowl with a wire wisk until smooth. Beat in sugars and then eggs until well blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes.

Drop dough by rounded tablespoons, 2 inches apart on ungreased cookie sheets.

Bake 13 minutes or until golden brown. Remove cookies to wire racks to cool completely.

Garlic Aioli

2011-11-27T19:10:00.003-05:00

Few thing are as versatile as a good, homemade aioli. Serve it alongside a grilled steak, a slice of roasted pork, use it as a dipping sauce for homemade french fries or a simple crudite. The possibilities are endless.

This is a good basic aioli recipe that is definitely a keeper. Once you master the basics, try different variations by adding other ingredients such as hot pepper sauce or fresh herbs.

Aioli

Ingredients

12 cloves garlic
Kosher salt
2 large pasteurized eggs
1 1/2 cups light extra virgin olive oil

Place 10 garlic cloves in a saucepan and cover with water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.

Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a paste. ( For a stronger aioli, cook 8 cloves in step #1 and mash 4 into a paste.

Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 Tbsp water, pulse to blend, scraping down sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate for 1 to 4 hours.

Remove the aioli from the refrigerator about 15 minutes before serving. Season with salt.

Grape Flavored Apples?

2011-11-27T18:58:00.003-05:00

Experience the wonderful new flavor of Grāpple® brand apples. Imagine the sweet distinctive flavor of Concord grapes combined with the crispness of a fresh, juicy Washington Extra Fancy apple.
With childhood obesity increasing at alarming rates, Grāpple® brand apples could go a long way to improving the eating habits of children and introducing them to more produce.
Grāpple® brand apples begin either as Washington Extra Fancy Gala or Fuji Apples, depending upon the season. These "premium apples" are the ones that take on the grape flavor best. This Patented Process is complex and the ingredient mix primarily includes concentrated grape flavor and pure water.
There is nothing but flavor being infused into the apple. A relaxing bathing process prepares our apples for you or your kids. The apple takes on no additional sugars or calories. They are not genetically altered in any way. The apple is as healthy as ever but now has the new exciting grape flavor.

Think this might encourage your kids to eat more apples? Check out the Grapple website at www.grapplefuits.com

Also keep an eye out for the "Unwrapped" episode "Grapeful" on Food Network which shows the whole process.

Text is the property of Grapple Fruits and can be viewed on their website at the address listed above.

Goodbye Easy Bake Oven

2011-11-27T18:43:00.003-05:00

For those of us who's first experience in the kitchen was mixing up little packages of powdered cake mix and baking them under a scorching light bulb until we had a dried-out chocolate hockey puck, this is a sad time indeed.
Hasbro is doing away with the Easy Bake Oven that we all grew up with. It won't be gone completely, a more modern version with an actual heating element is on it's way, but will it be the same?
Millions of little girls remember the pride they felt as they spread a horrendous frosting on a little cake and presented it to our daddies with all the joy of a 5-star baker. It is sad that the next generation will miss out on this experience. Heck, not only is the oven going the way of the dinosaurs, but the government will be phasing out all 100 watt incandescent light bulbs next year also. So, even if you still have your prized Easy Bake, better stock up on a lifetime supply of bulbs or it will never produce another miniature delicacy.
Hopefully, little girls of today will turn out blue ribbon quality baked goods right in their bedrooms and will incur memories that will last a lifetime, who knows, maybe Hasbro will come out with a convection model next.

Healthier Seven-Layer Dip

2011-11-27T18:02:00.002-05:00

Good Housekeeping has done it again. Here's a healthier update on seven-layer dip for the holidays.
The classic is undeniably delicious, but it's little more than stacked store-bought sauces, and the dish's total sodium is a staggering 12,000 mg! With homemade refried beans and garden-fresh salsa and guacamole, our hearty appetizer delivers less sodium and more flavor, with only one-sixth the saturated fat and one-third fewer calories.

Healthier Seven-Layer Dip

Ingredients

1 pound(s) plum tomatoes, seeded and finely chopped
1 green onion, finely chopped
1 clove(s) garlic, finely chopped
1/2 jalapeño chile, seeds and ribs removed, finely chopped
2 tablespoon(s) fresh lime juice
Salt
Pepper
1 teaspoon(s) canola oil
1 small onion, finely chopped
1/2 teaspoon(s) no-salt-added chili powder
1 can(s) (15-ounce) no-salt-added pinto beans, rinsed and drained
1 ripe Hass avocado, pitted and peeled
2 tablespoon(s) chopped fresh cilantro
1 cup(s) (from 2 ears) fresh corn kernels
1 large red pepper, finely chopped
4 ounce(s) reduced-fat sour cream
1 1/2 ounce(s) low-fat Cheddar cheese, shredded

Directions

In large bowl, combine tomatoes, green onion, garlic, jalapeño, 1 tablespoon lime juice, and 1/4 teaspoon salt.
In 8-inch skillet, heat oil on medium. Add onion; cook 3 to 4 minutes or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans and 1/8 teaspoon each salt and black pepper. Mash until almost smooth.
In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.
In 1 1/2-quart straight-sided bowl, spread bean mixture in even layer. Top with corn and pepper. Spread sour cream and then the salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips.

Recipe and picture are the property of Good Housekeeping Magazine and can be viewed on their website at: http://www.goodhousekeeping.com/recipefinder/seven-layer-dip-recipe-ghk0911

Spinach Salad with Tuna and Avocado

2011-11-27T17:51:00.003-05:00

Some of my all-time favorite salad recipes come from Good Housekeeping and this newest recipe lives up to their history.
Rewind the years with this fiber-loaded salad: Spinach helps protect eyesight, red pepper ramps up collagen production, and avocado's good-for-you fats may shrink belly bulge. Canned tuna and beans contribute cell-supporting protein — and get this lunch tableside in 15 minutes.

Spinach Salad with Tuna and Avocado

Ingredients

3 tablespoon(s) fresh lemon juice
1 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) water
1 teaspoon(s) Dijon mustard
1 ripe Hass avocado, cut in half, pitted, peeled
1 pinch(s) cayenne (ground red) pepper
Salt
2 tablespoon(s) fresh flat-leaf parsley leaves, finely chopped
2 tablespoon(s) snipped fresh chives
1 package(s) (5-ounce) baby spinach
2 stalk(s) celery, thinly sliced
1 medium red pepper, thinly sliced
1 can(s) (15-ounce) white kidney (cannellini) beans, rinsed and drained
2 can(s) (5 ounces each) tuna packed in water, drained well

Directions

In blender, combine lemon juice, oil, water, mustard, half of avocado, cayenne pepper, and 1/4 teaspoon salt. Puree until smooth, scraping container occasionally. Stir in parsley and chives.
In large bowl, toss spinach, celery, pepper, beans, and tuna with dressing. Divide among serving plates.
Thinly slice remaining avocado and arrange on top of salads.

Recipe and picture are the property of Good Housekeeping Magazine

Apple-Honey Drumsticks

2011-11-27T12:12:00.002-05:00

Here's a fun new twist on economical chicken drumsticks from Food Network. This is a wonderful weeknight meal that is easy to prepare. Serve with a simple white rice on the side and you have a quick-to-prepare dinner.

Apple Honey Drumsticks

Ingredients

12 skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 cups apple juice
1/2 cup apple cider vinegar
1/4 cup low-sodium soy sauce
2 teaspoons honey
Grated zest of 1 lemon
1/8 to 1/4 teaspoon red pepper flakes
2 teaspoons sesame seeds (optional)
1 tablespoon unsalted butter

Directions

Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.

Meanwhile, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a high simmer in a large skillet over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.

Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.

Recipe and Picture are the property of Food Network Kitchens.

Chinese Chicken and Rice Soup

2011-11-27T12:07:00.001-05:00

Here is a nice recipe from Food Network that is a good use for leftover rotisserie chicken. Have lots of leftover turkey? That would work just as well.

Chinese Chicken and Rice Soup

Ingredients

4 large eggs
Kosher salt and freshly ground pepper
2 tablespoons peanut or vegetable oil
2 large tomatoes, halved and thinly sliced
4 cups low-sodium chicken broth
1 bunch scallions, sliced
1 tablespoon sesame oil
2 teaspoons soy sauce
1 cup shredded rotisserie chicken, skin removed
4 cups baby spinach
1 1/2 cups cooked rice (white, brown or wild)

Directions

Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.

Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.

Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

Recipe and picture are the property of Food Network Kitchens

Lemon Curd Pound Cake

2011-11-26T16:47:00.002-05:00

This cake would make a spectacular centerpiece for any holiday dessert buffet.

Lemon Curd Pound Cake

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
Lemon Curd Glaze
Garnishes: candied lemon slices, sugared cranberries, fresh thyme sprigs

Preparation

1. Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
2. Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients.
3. Pour batter into a greased and floured 10-inch (16-cup) tube pan.
4. Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
5. Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on a wire rack (about 1 hour). Garnish, if desired.

Try This Twist! Lime Curd Pound Cake: Omit lemon extract. Substitute lime zest for lemon zest and Lime Curd Glaze for Lemon Curd Glaze. Proceed with recipe as directed.

Lemon Curd Glaze

Ingredients

2/3 cup sugar
1 1/2 tablespoons butter, melted
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 large egg, lightly beaten

Preparation

Stir together first 4 ingredients in a small heavy saucepan; add egg, and stir until blended. Cook over low heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly and begins to bubble around the edges. (Cooked mixture will have a thickness similar to heavy cream.) Use immediately.
Try This Twist! Lime Curd Glaze: Substitute lime zest for lemon zest and lime juice for lemon juice.

Marinated Shrimp and Artichokes

2011-11-26T16:44:00.003-05:00

This is a favorite choice for a Christmas or New Years Eve appetizer. Serve with whole grain crackers or bread.

Marinated Shrimp and Artichokes

Ingredients

1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onion
3 tablespoons olive oil
1 (0.75-oz.) envelope garlic-and-herb dressing mix
1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
1 (14-oz.) can artichoke hearts, drained and cut in half
1 (6-oz.) can large black olives, drained
1 cup halved grape tomatoes
1 (4-oz.) package feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves

Preparation

1. Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours.
2. Stir in desired amount of basil just before serving. Serve with a slotted spoon.
Note: We tested with Good Seasons Garlic & Herb Salad Dressing & Recipe Mix.

Recipe and picture are the property of Southern Living Magazine and can be viewed on their website at: http://www.myrecipes.com/recipe/marinated-shrimp-artichokes-50400000117057/

Collard Green Pistou

2011-11-26T16:13:00.006-05:00

This pesto partners well with ciabatta or sourdough. Turnip, kale, or mustard greens may be substituted for collard greens.
Spread it on warm bread like you would a brushetta, or toss it with warm pasta for a healthy, quick meal.

Collard Green Pistou

Ingredients

2 cups firmly packed chopped fresh collard greens
2 garlic cloves
2/3 cup extra virgin olive oil
1/4 teaspoon dried crushed red pepper
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Cook collard greens in boiling salted water to cover 4 to 6 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well. Process garlic in a food processor until finely ground. Add greens, olive oil, and red pepper; process 2 to 3 seconds or until finely chopped. Stir in remaining ingredients.

Savory Herb Rub Roasted Turkey

2011-11-26T16:04:00.003-05:00

Whenever I bake a turkey, I always run it with a combination of fresh herb and spices. I found this recipe from McCormick that looks marvelous. It's a real keeper for your recipe box.

McCormick Savory Herb Rub Roasted Turkey

Makes 12 servings.

Prep Time: 20 minutes

Cook Time: 3 hours 30 minutes

2 tablespoons McCormick® Sage, Rubbed Advertisement
1 tablespoon McCormick® Paprika Advertisement
1 tablespoon seasoned salt
2 teaspoons McCormick® Garlic Powder Advertisement
1 teaspoon McCormick® Black Pepper, Ground Advertisement
3/4 teaspoon McCormick® Nutmeg, Ground Advertisement
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves Advertisement
1 tablespoon vegetable oil

1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.

2. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.

3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

Recipe and picture are the property of McCormick Spices and can be viewed on their website at: http://www.mccormick.com/Recipes/Main-Dish/Savory-Herb-Rub-Roasted-Turkey.aspx

Sweet Potato Casserole

2011-11-26T15:55:00.004-05:00

Sweet potato casserole was never a tradition in my family while I was growing up, but since I love sweet potatoes so much, I decided this year that I was going to tackle it and I found this recipe which was A-M-A-Z-I-N-G. I had picked up a bottle of Vietnamese Cinnamon from Penzey spices (www.penzeys.com) and it was the ingredient that put it over the edge. I will never purchase another brand of cinnamon. This is the cadillac of spices. I plan to purchase bottles for my guests who couldn't get enough of it. I can't wait to sprinkle it on eggnog for Christmas.
Ok, I'm a sweet potato casserole convert. Maybe next year I will try green bean casserole!

Old- Fashioned Sweet Potato Casserole

Ingredients

4 pounds sweet potatoes (about 5 large), peeled and cubed
1 cup milk ( iused half and half)
1/2 cup packed brown sugar
6 tablespoons butter, softened
1 egg, lightly beaten
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons Spice Islands® pure vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
18 large marshmallows ( I used small marshmallows)

Directions

Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
Transfer to a large bowl and mash. Add the milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth.
Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or just until marshmallows begin to puff and brown. Yield: 10 servings.

For a crunchy topping: Omit marshmallows and reduce brown sugar in sweet potato mixture to 1/4 cup. Before baking, combine 3/4 cup all-purpose flour, 3/4 cup packed brown sugar, 3/4 cup chopped pecans and 1/2 cup melted butter in a small bowl. Sprinkle over the mashed sweet potatoes. Bake, uncovered, at 350° for 50-55 minutes or until heated through and topping is browned.

Recipe and picture are the property of Taste Of Home Magazine

Squash Casserole

2011-11-26T15:45:00.005-05:00

The epitome of Southern comfort food is a warm, creamy squash casserole. I freeze bags of yellow summer squash when it is season just so I can have this fabulous dish in the winter time, but in many parts of the country, you can find yellow squash year round.

Squash Casserole

Ingredients

3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)

Preparation

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Bake at 350° for 30 to 35 minutes or until set.

Note: To lighten, reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.

Recipe and picture are the property of Southern Living Magazine.

Angel Biscuits

2011-11-26T15:40:00.002-05:00

Those of us who grew up in the South are very familiar with Angel Biscuits this time of year. Here is a superb recipe with a few variations you might like.
The addition of yeast will guarantee fluffy biscuits everytime.

Angel Biscuits

Ingredients

1 (1/4-oz.) envelope active dry yeast
1/4 cup warm water (105° to 115°)
5 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening, cut into pieces
1/2 cup cold butter, cut into pieces
1 1/2 cups buttermilk

Preparation

1. Preheat oven to 400°. Combine yeast and warm water in a 1-cup glass measuring cup; let stand 5 minutes.
2. Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut in shortening and butter with a pastry blender until crumbly.
3. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead about 1 minute.
4. Roll dough to 1/2-inch thickness. Cut with a 2-inch round cutter or into 2-inch squares. Place on 2 ungreased baking sheets.
5. Bake at 400° for 12 to 15 minutes or until golden.

Cinnamon-Raisin Angel Biscuits: Substitute 1/4 cup firmly packed brown sugar for 2 Tbsp. sugar. Stir 1 cup baking raisins, 2 tsp. lemon zest, and 1 tsp. ground cinnamon into flour mixture in Step 2. Proceed with recipe as directed.
Note: We tested with Sun-Maid Baking Raisins.

Time-Saving Tips: Prepare recipe as directed through Step 3. Shape dough into a disk; store in a glass, airtight container in refrigerator up to 5 days. Let stand at room temperature 5 minutes. Roll, cut, and bake as directed in Steps 4-5. Unbaked biscuits may be frozen on a baking sheet, covered with plastic wrap, 2 hours. Transfer frozen biscuits to a zip-top plastic freezer bag, and freeze up to 1 month. Let stand at room temperature 30 minutes before baking as directed.

Eggnog Poundcake

2011-11-26T15:33:00.003-05:00

Here's a fantastic recipe for eggnog poundcake which will surely be appreciated if you bake a few loaves for Christmas gifts. Want to make it even more festive? Drizzle loaves with a simple powdered sugar icing and sprinkle with crushed candy canes. What a beautiful gift!

Eggnog Pound Cake

Ingredients

1 (16-oz.) package pound cake mix
1 1/4 cups eggnog
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.
2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Recipe and picture are the property of Southern Living Magazine

Pumpkin Pecan Cheesecake

2011-11-26T15:24:00.002-05:00

Here is an incredible recipe for pumpkin cheesecake from Southern Living. It is THE perfect pumpkin cheesecake and it's not just for Thanksgiving. Whip up one for Christmas and if you're like me, and you stock your pantry with canned pumpkin each fall, you can make it any time of the year.
This is any easy way to work more orange vegetables into your diet. Orange vegetables are an important part of a healthy diet. Orange vegetables provide important antioxidants, vitamin A and fiber and they are also helpful in preventing cancer if eaten in proper quantities.
Ok, I know this isn't the healthiest vegetable recipe, but it was worth a shot.

Pumpkin - Pecan Cheesecake

Ingredients

2 cups graham cracker crumbs
1/3 cup finely chopped pecans
5 tablespoons butter, melted
3 tablespoons light brown sugar
4 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups canned pumpkin
1 1/2 tablespoons lemon juice
Praline Topping
Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves

Preparation

1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.

Happy Thanksgiving

2011-11-26T15:20:00.003-05:00

Happy Thanksgiving and a big THANK YOU to all of our wonderful neighbors for a fabulous Thanksgiving Dinner. We are so lucky to have such a collection of great cooks in our community and it is nice to know we can all depend on each other for warm fellowship.

P.S. Now I just have to bribe Diana for the recipe for the fabulous Pecan Praline Cheesecake we had for dessert. YUM!

White Chocolate Peppermint Fudge

2011-11-25T17:52:00.001-05:00

Here's a great recipe from Taste of Home Magazine that is sure to get you in the Christmas spirit. This would be fabulous on those cookie trays this year!

White Chocolate Peppermint Fudge

Ingredients

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 ounces white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

Directions

Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Jimmy Dean All Natural Sausage Review

2011-11-22T14:11:00.002-05:00

I don't do a whole lot of product reviews, but when I find a product that really stands out, I like to share it with my followers.

Today is day #1 in my 3-day relay to Thanksgiving. This is the day that I do all of my prep work- chopping celery and onions, making stock, etc. I decided to go ahead and brown off the sausage for my Cornbread and Sausage Dressing (recipe coming soon) and I picked up Jimmy Dean All Natural Regular Sausage at Walmart yesterday. What drew me to this purchase was the statement on the package that says: All the flavor with no MSG or preservatives, Minimally processed, No artificial ingredients. I liked that idea because I don't like the sausage in my stuffing to compete with the seasonings that I add in, but rather to compliment them. This sausage does this perfectly. I suggest you give it a try. It is the same price as other more processed, more highly seasoned sausages, so it's a great value. It will definitely be on my shopping list again.

Congrats!

2011-11-22T14:04:00.002-05:00

A HUGE congratulations to Laurie L. who was the winner of the one year subscription to Everyday Food. Laurie won her subscription just by following my blog. I am soon to announce to a new contest so be sure to follow along and tell your friend. Laurie's first issue should be in the mail soon! Congratulations!

Reynolds StayBrite Baking Cups. Great New Product!

2011-10-31T12:32:00.005-04:00

As someone who does a ton of baking, my BIGGEST pet peeve has to be finding beautiful baking cups that will be perfect for a recipe I am trying, getting them home, baking a muffin or cupcake, and the design on the baking cup has completely faded away.
Reynold's has solved thid dilemma and I LOVE their new line of StayBrite baking cups. They stay just as bright and prety after baking as they are before. I hope they come out with many more designs. I will buy them all! This is what Reynold's has to say about their product:

About Baked for You®
Reynolds® Baked for You® StayBrite® Baking Cups are a line of fashion-inspired designs that help show the care that goes into each of your homemade treats. And, unlike other paper baking cups that fade when baked, Reynolds® Baked for You® StayBrite® Baking Cups are foil lined so their colors and patterns stay vibrant.

Pick up some today! And for you couponers out there, they recently had coupons in the Sunday paper.

Happy Halloween!

2011-10-31T12:13:00.002-04:00

Happy Halloween to all my little foodies out there! It's my favorite time of year...time to break out all those delicious holiday recipes. If anyone has one they would like to share, email it to me at thymesquareherbfarm@gmail.com!

DRAWING IS TOMORROW!

2011-10-31T12:07:00.003-04:00

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

What A Month!

2011-10-25T11:47:00.002-04:00

Have you ever had an ENTIRE month disappear and you have no idea where it went? That's how it's been on Thyme Square Herb Farm THIS month. What a wild ride it has been.

First, one of our new piglets got sick - which is not his fault - turns out it was the farmer who sold them to us and wanted the money so badly that he removed little Pork from his mom before he was ready. He was on the brink of death one morning, so we brought him in and my nursing skills were put to the test. I had to tube feed him with a syringe and a length of I.V. tubing and I got a few ounces of milk in his belly. After repeating this a few times, he started getting his strength back and was able to take a bottle (I must admit, this definitely bought back some old memories - a face only a mother could love).He spent about a week living in a cage on the kitchen floor, but he got his strength back and has made his home in the barn once again. I must say though, this is really challenging my mantra of "Farm animals are food, not friends".

No sooner did Pork makes his way back to his wife, Beans, did we have a goat go into labor. She wasn't acting quite right, and since she had had a violent run-in with the other mama goat a few days before, I once again brought her in case she needed some help with labor and delivery. She had a very rough day and unfortunately, we lost her and her baby. That was a very sad day.

Once again, no sooner were we getting over this latest mourning, that Marley, our Puggle, came running into the cabin. I gave him a scratch under one of his chins and felt a walnut sized lump (here we go again!) I kept a close eye on him all day figuring he had had a run-in with one of the thousands of spiders around the farm. The next morning, we woke up to find that his head was literally the size of a basketball. So, off to the vet he went, who informed us that Marley had tangled with a snake. This set off a chain of NUMEROUS vet visits. (Who's idea was it to move where it's a 50 mile drive to the vet each way??) Marley went through several injections and several rounds of antibiotics and he didn't seem to be getting any better. We just prayed and spoiled him as usual. He was content in staying under the bed where no one would bother him. A few days later, around 3 in the morning, he decided to jump up on the bed for some love. He took his front paw and gave his neck a scratch. There was a sudden loud popping noise and his neck literally EXPLODED all over the bed, the walls, the linens, US, everything. It looked like a crime scene. Marley took off running, leaving a massive pool of blood and infection everywhere he went. This was such a nice way to wake up in the middle of the night. The next morning, we rushed him back to the vet, where he was sedated and doctor made two huge incisions into the sides of his neck and drained the rest of the infection. He came home on more antibiotics and with instructions that I was to flush his neck twice a day with Betadine. He had a very rough week after that, but he's a real trooper and he got through it with no infection and his wounds are closing up- however, he did scare quite a few on the mountain, including the Fed-Ex delivery lady who will most likely not be back.

Think I'm finished? Not so quick! Once that excitement began to wear down, we were contacted about 2 Blue Tick Coon Hounds that were abandoned on a near-by farm. So being the softies that we are, we went and rescued them. They took a couple of days to get adjusted to their new surroundings, but regardless of their enormous size, they were two big teddy bears. We named them Old Dan and Little Ann. Saturday, we were working the Farmer's Market most of the day and came home to find that Old Dan had passed away in his kennel. We aren't sure if the reason the previous owners dumped them was because they knew he was sick and didn't have the money for the vet (or even cared) but he wasn't showing any signs of illness. Little Ann has mourned for a few days, but she is getting better and is still her loving self.

I would like to give a HUGE thank you to a friend, who wishes to remain anonymous, who donated a MASSIVE amount of dog food to us this week. He had heard that we rescued the hounds and knew what big push-overs we are for homeless animals and wanted to make it a little easier for us. You know who you are and we can't thank you enough.

On top of all the drama, we have been preparing the farm and the animals for winter and I have been doing quite a bit of canning in preparation for the colder months. It's time to stock up the shelves so when we are snowed in on our rickety old gravel road, we will have enough supplies to get through.

It is my goal to get my cookbook written before Spring. I've been saying it for years, but this will be the year that I will have a manuscript ready to go. I am also entering the exciting world of extreme couponing (I'm sure you've seen the show on TLC) and I'll be teaching myself the ropes this Winter.

I also plan to get lots of new recipes on the blog very shortly. Be sure to let me know your feedback and any that you try and really like. Send me pics too! I'm looking forward to some fun recipe contests and give-aways that I will be hosting in the next few months.

Free One Year Subscription - Everyday Food

2011-09-25T13:09:00.002-04:00

Root Beer Bundt Cake

2011-09-25T12:40:00.002-04:00

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

2011-09-25T12:30:00.002-04:00

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

2011-09-25T12:25:00.002-04:00

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

2011-09-25T12:20:00.002-04:00

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

2011-09-25T12:13:00.002-04:00

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

2011-09-25T12:10:00.003-04:00

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

2011-09-25T11:42:00.003-04:00

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

2011-09-25T11:32:00.003-04:00

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

2011-09-25T11:11:00.003-04:00

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

2011-09-25T10:53:00.003-04:00

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

2011-09-24T21:57:00.002-04:00

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

2011-09-24T21:54:00.002-04:00

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

2011-09-24T21:46:00.004-04:00

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

2011-09-24T21:27:00.003-04:00

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

2011-09-24T21:06:00.002-04:00

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

2011-09-24T20:58:00.002-04:00

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

2011-09-24T20:50:00.002-04:00

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

2011-09-24T20:24:00.002-04:00

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

2011-09-24T20:18:00.002-04:00

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

2011-09-24T20:11:00.003-04:00

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

2011-09-24T19:55:00.004-04:00

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

2011-09-24T19:33:00.003-04:00

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

2011-09-24T19:24:00.003-04:00

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.