Chocolate Chip Cookie Pie

Ingredients:

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 cup butter, melted and cooled
1  1/2 cup semisweet chocolate chips
1 cup chopped nuts (or use 2 1/2 cups chips instead of the nuts)
1 9″ pie crust (see this website)

Directions:

Preheat oven to 325 degrees F. Beat eggs well in large bowl. Add flour and sugars and mix until well blended. Stir in the melted butter. Add chips and nuts if using. Pour into unbaked pie shell, and bake at 325 for 55-65 minutes or until puffy and golden brown. Let cool at least 2 hours before serving.

Makes 8-12

Buttermilk Corn Bread

Ingredients:

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F (175 degrees C) Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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You can use wheat flour if you would like.

I used the dry buttermilk you can buy. It worked great. That way you can keep it in the fridge for a long time and use it only when you need to.

Gingered Squash and Pear Soup

This one is another great recipe I got from my mother-in-law. She is a wonderful cook. So here goes.

Ingrediants:

1 onion chopped
1 Tbsp grated ginger
Olive Oil
1 large Butternut squash
2 ripe pears
4 cups (32 oz) chicken broth
Sour cream (for garnish)
Pumpkin seeds or Pine nuts (for garnish)
Salt and Pepper to taste

Recipe:

Saute 1 chopped onion and 1 Tbsp grated ginger in a little oil in a large pot until onion is tender.

Add a large butternut squash, peeled, seeded and cut in chunks;
Add 2 ripe pears, peeled, cored and chopped
Add 4 cups chicken broth and salt and pepper to taste

Bring to a boil; cover, reduce heat, simmer 15 minutes until squash is tender.

Cool slightly then with hand blender / regular blender puree until smooth.

Garnish with a dollop of sour cream and toasted pumpkin seeds (or toasted pine nuts).

Makes 8 cups.

This is simply Delicious!

Apple Gouda Quesadillas

Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three.

Ingredients:

8 (8 inch) flour tortillas
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
2 cups shredded Gouda cheese

Directions:

1. Preheat a grill for high heat

2. Brush oil onto one side of a tortilla, and place on a blate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.

3. Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes or until the bottom is crisp. Filp and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.

100% Whole Wheat Maple Zucchini Bread

Ingredients:

3 eggs
1/2 cup melted butter
1/2 cup raw coconut oil, melted
1 1/4 cup real maple syrup
Zest and Juice of 1 Lemon
3 cups well packed shredded zucchini
2 1/2 cups whole wheat flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder

Directions:

Preheat oven 325 F.

1. In a large bowl, beat eggs, butter, oil, lemon zest, lemon juice, and syrup together. In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and flod in the zucchini.

2. Pour batter into two greased 9 inch loaf pans. Bake 50 minutes or a tester comes out clean. Enjoy!

Quinoa salad with peas, grapes, and feta

Serves: 4-6

Ingredients:

1 cup sugar snap peas, trimmed
1/2 cup shelled english peas
2 heaping cups cooked quinoa (drained and cooled)
1  15 oz can chickpeas, rinsed and drained
1 cup red grapes, halved
4 oz. good quality feta cheese, crumbled
6 scallions, white and light green parts only, thinly sliced
1 handful fresh mint leaves, finely chopped
2 tbsp. champagne vinegar (or use white wine), or more to taste
2 tbsp. extra virgin olive oil, or more to taste
salt and freshly ground black pepper, to taste

Directions:

1. Bring a kettle or medium saucepan of water to a boil. Place snap peas and English peas in a colander in the sink, and slowly pour the boiling water over them. (alternatively, you can blanch the peas in a saucepan of boiling water for a minute or two, but if your peas are really fresh they need only a quick dousing to brighten their color. Immediately shock the peas under cold tap water, then set aside to drain.

2. Toss all ingredients together in a large mixing bowl. Adjust oil, vinegar, salt, and pepper as needed. Salad keeps well in the fridge for at least 3 days. Serve at room temperature.

Roasted Red Pepper Cheese Ball

A delicious combination of cheeses highlighted by the sweet and spicy flavor of roasted red pepper. I promise you’ll love it! Roll in chopped nuts if you do not prefer parsley.

Prep Time: 10 minutes

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package finely shredded cheddar cheese
1 teaspoon garlic powder
1 pinch cayenne pepper
1  1/2 teaspoons Worcestershire sauce
1/3 cup jarred roasted red pepper, drained and chopped
1/2 cup chopped fresh parsley or chopped nuts.

Directions:

1. In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley or nuts to coat. Refrigerate until serving.

Pitas Stuffed with Warm Bulgur

Serves: 4

Ingredients:

1 cup bulgar
4 whole wheat pitas, cut in half
1 tsp. sweet curry powder
1 tsp. balsamic vinegar
2 cloves garlic, minced
1/2 cup thinly sliced scallions (white and light green parts)
1  1/2 cups red grapes, halved
1/2 cups dried cranberries or golden raisins
1 yellow or red bell pepper, diced
2 tsp. olive oil
1/2 cup crumbled feta (I used gorgonzola)
Green leaf or butter lettuce leaves

Directions:

1. Preheat oven to 300 F. In medium saucepan, bring 1 1.2 cups water to boil. Remove from heat, stir in bulgur, and let sit, covered, until tender. 10 to 15 minutes (it will still be a bit chewy).

2. Meanwhile, heat pitas in warm oven. Transfer bulgur to large bowl, and add curry powder, balsamic vinegar, garlic, scallions, grapes, cranberries and bell pepper, stirring well.

3. In large skillet, heat oil over medium heat. Add bulgur mixture, and cook, stirring, until hot. Remove from heat, stir in cheese. Stuff lettuce and mixture into each pita.

Brown Sugar Glazed Bacon

Serves: 8
Prep Time: 5 min
Total Time: 35 min.

Ingredients:

16 slices bacon (about 1 lb.)
1  1/2 teaspoons ground pepper
1/3 cup firmly packed light brown sugar.

Directions

1. Preheat oven to 350 degrees. Line two 10 by 15 inch rimmed backing sheets with parchment paper; place a wire rack on the top of each sheet. Arrange bacon in a single layer on the two racks. Evenly sprinkle with pepper and brow sugar.

2. Bake until bacon is crisp and browned, rotating sheets halfway through, 30 -35 minutes. Pat dry with paper towels.

Corn and Zucchini saute with basil

Serves: 4
Prep time: 15 min

Ingredients:

6 ears of corn, husks and silks removed
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
coarse salt and ground pepper
1 cup fresh basil leaves, torn
1 teaspoon white-wine vinegar

Directions:

1. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife slice downward to release kernels, discard cobs.

2. In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

Mango and Avocado Salsa

Ingredients:

1 avocado, halved, pitted, peeled, and diced medium.
1 ripe mango, peeled, pitted, and diced medium.
1 small red onion, diced small.
1/4 cup finely chopped fresh cilantro leaves.
1/2 to 1 habanero or (no seeds no ribs jalapeno chile if you don’t like to much heat) chile.
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon coarse salt.

Directions:

1. Mix all ingredients in a bowl.

Makes 3 cups.

Rigatoni with Goat Cheese

Serves: 4 to 6

Ingredients:

1 pound rigatoni
salt and pepper
1  1/2 cups crumbled goat cheese
1/2 cup finely grated Parmesan cheese

Topping variations:
1/4 cup slivered sun-dried tomatoes, toasted pine nuts, chopped or towrn herbs, and/or pitted, sliced black olives.

Directions:

1. Cook rigatoni in a large pot of boiling salted water, until al dente, according to package directions; drain, reserving 1/2 cup cooking water.

2. Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve ( your choice even with no topping this is still a winner).

Grilled Pork Chops with Spicy Paste

This one is a great recipe that Heidi and I love. She found it can cooked it for her father and I when we were working all day together. I hope you guys give it ago. We loved it!

Serves: 4
Prep time: 15 min + Chilling time

Ingredients:

4 garlic cloves, minced
3 tablespoons vegetable oil, plus more for grates on grill
2 tablespoons light-brown sugar
2 tablespoons coarse salt
2 teaspoons paprika
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper
4 bone-in pork loin chops (3 pounds total)

Steps:

1. In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to three).

2. Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.

Homemade Lemon Curd

Had this at my Mother-in-laws and it was wonderful. Marcia is her name and cooking is her game. You really should try this. It can be used on a lot of things.

Prep time: 5 min

Cook time: 8 min

Ingredients:

1 cup fresh lemon juice (about 5 lemons)
2 teaspoons lemon zest
1 cup sugar
3 tablespoons firm butter, cut-up
3 eggs, slightly beaten

Preparation:

Mix lemon juice, zest and sugar in top of double boiler. Stir in butter and eggs. Stir constantly for about 8 minutes. Mixture should coat back of spoon. Immediately pour into 1-pint covered container. Keep in refrigerator for 2 months. Makes about 2 cups.

Fish Provencal

Serves 4

Ingredients:

2 teaspoons finely graded lemon zest
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1/4 teaspoon anise seed, crushed
coarse salt and ground pepper
1 small sweet onion, such as Vidalia, thinly sliced crosswise.
6 small zucchini, thinly sliced
4 haddock, cod, or striped bass fillets (6 ounces each)
1 large tomato, seeded and chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil

Directions:

1. Heat grill to medium or oven to 425. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt and 1/4 teaspoon pepper. Set spice mixture aside.

2. Place four 14 inch squares of heavy duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch boarder), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato’ drizzle with oil. Fold foil over ingredients; crimp edges to seal.

3. Place packets on grill. Cover and grill until fish is just cooked through 10 – 12 minutes (oven times might be a bit longer). Remove packets from grill; open carefully (hot steam will escape), and transfer Fish Provencal to serving plates. 

Snow Balls

This is a great candy for kids, who tend to be big fans of white chocolate. However, if you are making these for kids, you’ll want to omit the alcohol and add 2 more tablespoons of cream or milk to the mixture in step 2.
CLOCKWATCH: The white chocolate mixture has to be chilled for 1 hour before you can roll the balls.

Total time: 1 hour 25 minutes
Hands-on time: 25 minutes

Pecan Pie

This is wonderful

INGREDIENTS 

• 1 (9 inch) deep dish pie crust
• 2 cups light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 cup melted margarine
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup chopped pecans
• 1 cup pecan halves

DIRECTIONS

1. 
   Preheat oven to 350 degrees F (175 degrees C.)
   
2. 
   In a large bowl, combine brown sugar, flour, margarine, milk, vanilla
   and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie
   crust. Place whole pecan meats gently on top in decorative manner.
3. 
   Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.
   

Easiest Indian Stew

My wife and I tried this the other day and it was wonderful. We did not have all the things we needed so we did some changes. I will post the original recipe and what we did below.

Ingredients:

1 cup long-grain rice
2 tablespoons vegetable oil, such as safflower.
1 medium onion, minced
2 garlic cloves, finely chopped
coarse salt and ground pepper
1 tablespoon curry powder, plus more for garnish
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish
1 teaspoon ground ginger

——————————————————————
3 cups homemade or best quality stare-bought tomato sauce
1/2 cup plain low fat yogurt.
——————————————————————
What we did: instead of tomato sauce
3 cups Trader Joe’s tomato and Red Pepper soup
yogurt is optional at the end in peoples dishes. I like with out Heidi liked both.
——————————————————————-
Directions:

1. Cook rice according to package instructions; cover, and keep warm.

2. While rice is cooking, heat oil over medium in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.

3. Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook stirring occasionally, until thickened, 8 – 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnish with lime wedges and a pinch of curry.

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What we did in Step three that is different:

We added three cups trader Joe’s red pepper and tomato soup. We did not add water, we added one tablespoon of Italian seasonings.

Put over rice and and then squeeze one lime wedge over each bowl. It is delesious my wife added the dolup of yogurt I did not.

This is very easy to make and tastes great.

Coconut Macaroons

Easy to make great to taste 

Crock Pot Asian Beef Ribs!

These are wonderful but rich. Enjoy!

Ingredients

    * 2 tablespoons soy sauce
    * 2 tablespoons ginger, minced
    * 1 tablespoon garlic, crushed
    * 1/4 cup hoisin sauce
    * 1 tablespoon worcestershire sauce
    * 3 tablespoons brown sugar or Splenda sugar substitute
    * 2 tablespoons sesame oil
    * 2 tablespoons instant minced onion
    * 1 tablespoon oyster sauce
    * 2 tablespoons sake
    * 1 tablespoon five-spice powder
    * 1/4 teaspoon cayenne pepper
    * 4 lbs beef back ribs or short rib of beef

Directions
   1.  Mix all ingredients except for ribs in crock pot.
   2. Add the ribs one at a time, coating them with sauce and stacking them as you go.
   3. Cover and cook on LOW for 8 hours.
   4. Remove ribs and pour sauce into a separate container.
   5. Allow fat to separate and skim off of top (there will be quite a bit).
   6. Return sauce to meat, and serve.

One-pot Pasta

Fitting a sit-down supper into your family’s busy schedule can be a challenge, but with this easy, cheesy pasta, it doesn’t have to be.

Ingredents:
Penne pasta
1 lemon
2 garlic cloves
1 bunch of broccoli
Parmesan cheese

Boil penne 6 minutes less than al dente; add broccoli florets, and cook until penne is al dente. Drain; return to the pot, and toss with a couple of crushed garlic cloves, some olive oil, the zest and juice of a lemon, salt and peper, and plenty of Parmesan. It’s one meal that’s sure to call the gang to the table in no time.  

Easy Dinner Spoon Rolls

Serves/Makes: 24
Ready in 30 min

Ingredients:

1 Package dry yeast
2 cups lukewarm water (100 – 115 degrees)
4 cups self-rising flour
1/4 cup sugar
3/4 cup oil
1 egg

Directions:

Dissolve yeast in water. Mix together with all other ingredients. Store covered in refrigerator and use as desired. Use right away or store several days. Does better if left overnight or most of a day first. To cook: spoon batter into well greased muffin pans and bake immediately at 425 for 20 minutes.

Port Wine Blue Cheese Ball

Solid Starter: With a unique blend of cheese and a little spice, guest will realize this isn’t their grandmother’s cheese ball.

Note: I have only made this when I halved the recipe. The ingredients below are for the full recipe. Choose what you are making it for. When I halved it was great for a smaller party of people and we still had left overs.

Ingredients:
1 cup crumbled blue cheese
1 cup shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon port wine
1 garlic clove, minced
1/2 cup pecans, toasted and chopped fine.

Your favorite crackers or toasted slices of crusty bread are good with this cheese ball.

Instructions:

1.  Process all of the ingredients (except the pecans) in a food processor until smooth, scraping down the sides as necessary, about 1 minute. Transfer the cheese mixture to the center of a large sheet of plastic wrap.

2. Seal the cheese in the wrap and shape into a rough ball (the mixture will be somewhat loose). Refrigerate until firm, about 3 hours. (The cheese ball can be refrigerated for up to 2 days). Once the cheese ball is firm, reshape it as necessary into a smooth sphere. Unwrap the cheese ball and roll it in the pecans. Let it sit at room temperature for 15 minutes before serving.

Serves 15 – 20 people.

Chicken with 40 Cloves!

Spicy-Sweet Pretzel Mix

Ingredients:

2 cups thin pretzel sticks

1 cup natural almonds

2 tablespoons unsalted butter

2 tablespoons dark brown sugar

1/8 teaspoon cayenne pepper

Directions:

1. Preheat oven to 300. Line a large rimmed baking sheet with parchment paper (easy cleanup) In a large bowl, toss together pretzels and almonds.

2. In a small saucepan, bring butter, sugar, cayenne pepper and 1 tablespoon water to a boil, stirring constantly. Pour over pretzel mixture in a bowl; gently toss to combine.

3. Spread pretzel mixture in a single layer on prepared sheet. Bake until almonds are crisp, about 20 minutes, tossing occasionally. Cool on sheet before serving. (To store keep at room temperature, up to 5 days.)