Slow and Steady Wins the Race . . .

Well, sadly, there is no race to be won, but I'm finally getting my little hiney around to posting my recipes after some gentle persuasion from Diane! Forgive my tardiness please - I'll post first from the most recent event.

FRUITS AND NUTS: Chocolate Hazelnut Dipped Fruit 

(from Giada De Laurentiis)

I loved this idea Diane! I especially loved all of the recipes I found as I was looking for the "perfect" one (i.e. the one that involved chocolate!) I even took pictures this time . . .

Ingredients

• 1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
• 2 medium bananas, peeled and cut into 16 1/2-inch slices
• 16 (1/2 cup) seedless red grapes
• 1/2 cup heavy cream
• 2 cups (12 ounces) semisweet chocolate chips
• 1 teaspoon vegetable oil
• 1 cup chopped hazelnuts, toasted* see Cook's Note

Directions

Special equipment: 16 (4-inch) skewers or toothpicks

Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers. (You can really use whatever fruit you want . . . but the chocolate and pineapple made a fun combo!)

In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.

Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

*Cook's Note: To toast chopped hazelnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 8 to 12 minutes until lightly golden. Cool completely before using.

LAUNDRY: Matrimonial Cake (Date Squares)

This recipe is a favorite from my mission in British Columbia, Canada.

 3/4 c. BUTTER 
1 c. Brown sUGAR
1 3/4 c. Flour
1/2 tsp Soda                                   

1 tsp Salt

1 ½ C. ROLLED OATS

3 C. CUT UP DATES (1 LB)

 ¼ CUP SUGAR

1 ½ CUP WATER

* Make date filling, see below.

* Heat oven to 400.cream butter and sugar.

* Mix flour, soda, salt, add in to butter and sugar.

* Fold in rolled oats

* Press half of mix into 13x9x2 inch greased pan.

* Spread with cooled date filling, top with LAST OF CRUMB MIX

* Bake 25 to 30 min, cut into bars.

DATE FILLING: mix dates, sugar, and water in saucepan.

* Cook over medium heat stirring constantly till thickened.

* cold (need not be really cold, just not scalding).

CITRUS: cream CHEESE LEMON bARS

a Family Secret . . .

1 LEMON CAKE MIX                          

2 EGGS                                            

1/3 CUP OIL                                               

8 OZ. PKG. CREAM CHEESE

1 TBSP. LEMON JUICE

 1/3 CUP SUGAR

*COMBINE CAKE MIX W/ 1 EGG AND 1/3 CUP OIL.

*MIX W/ FORK UNTIL CRUMBLY (DO NOT OVERMIX)

*SET ASIDE 1 CUP OF MIXTURE

*PAT REMAINING IN UNGREASED PAN – BAKE @ 350* FOR 15 MIN

* IN A BOWL MIX CREAM CHEESE, 1 EGG, LEMON JUICE & SUGAR.

* SPREAD CREAM CHEESE MIXTURE OVER COOLED CRUST.

* SPRINKLE CUP OF REMAINING CRUST OVER CREAM CHEESE MIXTURE – BAKE ANOTHER 15 MIN.

* LET COOL AND SERVE.

Rave Reviews Cake

Seriously, that's its actual name! This recipe is from a cookbook from my parents' first ward in Alabama after they got married. That has nothing to do with the recipe, but I thought it was kind of sweet. We make it all the time in my family, and on occasion I've gotten together with my mom and sisters and this cake, only to have it completely polished off by the end of the conversation a few hours later. It's incredibly easy (one of the ingrediants is a yellow cake mix), and quick to make.

Enjoy!

Ingrediants:

Cake:

-1 box yellow cake mix (disregard instructions on back)

-1 package instant vanilla pudding

- 3 eggs

- 3/4 c water

- 3/4 c oil

- 1 c shredded coconut

- 1 c chopped pecans

Frosting:

- 8 oz cream cheese

- 1/2 c butter

- 2 tsp vanilla

- 4-6 c powdered sugar (to personal preference)

- milk to thin if necessary (probably won't be)

Topping:

- 3/4 c shredded coconut

- 1 tbsp butter

- crushed pecans to top

Preheat overn to 350 and coat cake pans with cooking spray. Mix together all the cake ingrediants, stirring in the instant pudding last until just combined. Divide evenly into 2 cake round. Bake until toothpick can be inserted and removed cleanly. (Better to go a little under than over!!!) Let cakes cool on wire racks until ready to frost.

Combine frosting ingrediants (except coconut and pecans) When cake has cooled, frost.

Melt butter in a frying pan on med. heat and add the remaining 3/4 c. coconut. Let coconut slowly brown, stirring gently around pan w/ a wooden spoon. Remove from heat and let cool on a paper towl to remove excess butter. Sprinkle desired amount of coconut and pecans onto cake to finish.

Orange Cashew Chicken Stir-Fry

This was a super easy recipe. I used fresh (not frozen) stir-fry vegetables from Trader Joes. They have them all cut up and packaged for you, it's so easy! (find them in the section with the lettuce and veggies). I also used Trader Joes stir fry sauce but you could substitute any brand stir fry sauce, or hoisin sauce is also great. Enjoy!

1 lb. chicken breast, cut up in chunks

1 bag of fresh stir fry veggies from Trader Joes (Or you could do all the work yourself and cut up broccoli, snow peas, peppers, bok choy, napa cabbage, carrots, etc.)

1/2 cup (estimate) orange juice

1/2 cup (estimate) Trader Joes stir fry sauce

Cashew pieces (I don't know how much I put in, just put as much as you like)

Jasmine rice cooked

Brown chicken breast in skillet with a little bit of olive oil. When almost done cooking, add stir fry veggies. Sautee together until chicken is cooked through (just a few minutes). Add orange juice and continue sauteeing the veggies until they are cooked all the way through. Add the stir fry sauce the last couple of minutes. Continue cooking until all heated through and veggies and chicken are cooked completely. Add cashews and stir together. Serve over cooked jasmine rice.

Pizza Poppers

These pizza poppers are so easy and so delicious!
You just have to roll out your refrigerated pizza dough, put on any toppings that you want, fold them up, bake them, and enjoy them!
You can use whatever toppings you would like. I did one dish with just cheese and then one with cheese, pineapple, green peppers and turkey pepperoni.)
Pizza Poppers Recipe:

(I got these from OurBestBites and they call them Stuffed Pizza Rolls.)

Stuffed Pizza Rolls

1 roll refrigerated pizza dough
marinara/pizza sauce
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Ricotta Cookies

Ricotta Cookies

1 lbs. butter room temperature

2 cups sugar

3 eggs

1 lbs. Ricotta cheese

2 tsp. vanilla

4 cups flour

1 tsp. baking soda

sprinkles

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs, Ricotta, vanilla and mix. Add flour and soda. Place small dough balls on baking sheet and sprinkle the tops with sprinkles. Bake at 350 for 8 minutes.

*I thought these cookies were delicious. They tasted like little cakes. I would not put sprinkles on them though. I thought that sounded weird and so I only put them on a few batches and I definitely preferred them without sprinkles. Also, this recipe makes A TON of cookies. So unless you need a lot of cookies then I would definitely halve the recipe. I think next time I make them I will put a little lemon zest in the batter.

Tri-Colore Orzo

Recipe courtesy Giada De Laurentiis (my best friend)

Ingredients
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive
oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

I realize my photography skills are blowing your mind.

sticky rice with mango

.

 

Super-yummy Thai dessert, usually found in northern Thailand...

Yield: Serves 6

1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt 1 tablespoon sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight. (or, set it to soak in the morning, if you're making it that night)

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary). (I use a large mesh colander for this, it fits exactly into my 8-quart stock pot)

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. (use a small bowl, dipped in water is easiest) Drizzle desserts with sauce and sprinkle with sesame seeds, if desired. Divide mango slices among plates.

from Gourmet | June 1994, courtesy Epicurious

 

Classic Gougeres

 

Produced in both France and Switzerland, Gruyère is a cow's milk cheese with a subtle, nutty flavor. It shreds easily and melts beautifully, making it excellent for cooking, and is a superlative table cheese. Swiss Gruyère is one of the traditional cheeses used in fondue. The French version of this cheese, also called Gruyère de Comté, or simply Comté, is aged longer than Swiss Gruyère. Hence, it has a deeper flavor that is preferred for gougères and other French dishes.

Ingredients:

• 1 cup water
• 6 Tbs. (3/4 stick) unsalted butter, cut into
   small pieces
• 1 tsp. fine sea salt
• 1⁄8 tsp. cayenne pepper
• 1⁄4 tsp. sweet Hungarian paprika
• 1 cup unbleached all-purpose flour
• 5 eggs
• 3⁄4 cup shredded Gruyère cheese
• 3⁄4 cup grated Parmigiano-Reggiano cheese
• 1 tsp. milk

Directions:

Position racks in the upper and lower thirds of an oven and preheat to 425°F. Line 2 baking sheets with parchment paper.

In a heavy saucepan over medium heat, combine the water, butter, sea salt, cayenne and paprika. Bring to a boil and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place the pan over medium-high heat and beat until the mixture forms a mass in the center of the pan and the pan bottom begins to be coated with the cooked mixture, 1 to 2 minutes; do not heat the mixture above lukewarm.

Remove from the heat and use the spoon to make a well in the center of the mixture. Immediately add 1 of the eggs and beat with the spoon until completely blended, then beat in 3 more of the eggs, one at a time. Beat in the Gruyère and one-third of the Parmigiano-Reggiano cheese until melted and thoroughly blended.

(I did this in a separate bowl, because I got my mixture too hot, and I was 

afraid that plus the heat of the pan would cook the eggs)

To form the gougères, spoon the paste into a pastry bag fitted with a plain tip 1⁄2 inch in diameter. (If you don't have a pastry bag and tip, use a teaspoon.) Pipe mounds of the paste about 1 inch in diameter and 1⁄2 inch high onto the prepared baking sheets, spacing the mounds 2 inches apart.

In a small bowl, beat the remaining egg with the milk. Brush the gougères with the egg mixture, taking care not to mash them down, and sprinkle the remaining Parmigiano-Reggiano cheese over the tops. Place the sheets on the racks in the oven and bake until the gougères are lightly browned and doubled in size, about 20 minutes. Remove from the oven but leave the oven on. Using a small, sharp knife, cut a small slit in the side of each gougère. Return the sheets to the oven for 5 minutes to partially dry out the inside of the puffs. Transfer the gougères to wire racks. Serve warm or at room temperature, piled into a large bowl or passed on trays.

Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).

(shared/made by Jennie)

Israeli Couscous Salad

1 cup Israeli couscous

2 cups vegetable or chicken broth

4 T olive oil, divided

2 cups dried cranberries (craisins)

1 cup pine nuts

1/2 cup spring onions, white parts only, chopped

1/2 medium sized red onion, finely chopped

1 oz cilantro, chopped

1 teaspoon lemon zest

1 shallot, minced

1/2 lemon

sea salt to taste

In a heavy bottomed saucepan, heat 1 T olive oil over medium high heat.
Add the couscous and stir about 1 minute, until the couscous is lightly browned.
Stir in 2 cups of broth.*
Cover with a lid and reduce heat to low.
Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente.
Drain in a colander but do not rinse.
Once cooled, stir in the remaining 3 T olive oil to coat and separate the grains.

In a serving dish, combine the couscous with craisins, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots. Spritz with lemon juice and adjust seasoning with the sea salt to taste.

Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in.
* Of course, you can always boil it in plain water as you would pasta and drain it; but I prefer the extra boost of flavor that comes from using a broth.

This recipe courtesy of this blog.

Quinoa Bean Salad

Dressing Ingredients:
(Combine in a large bowl and whisk together)
3 T extra-virgin olive oil
3 T canola oil
3 T balsamic vinegar
2 tsp honey or agave
1/4 tsp kosher salt
1/4 tsp red pepper flakes (more if you like spice!)
1 tsp Dijon mustard
1 clover garlic, minced

Salad Ingredients:
1 15 oz can black beans, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 1/2 cups cooked quinoa, cooled
1 cup fresh or frozen corn kernels, thawed
1 cup green bell pepper, diced
1 cup celery, chopped
3 scallions (green onion), finely chopped
2 T fresh parsley, chopped
Add salad ingredients to the dressing, mix well, and chill for about an hour. Store in the refrigerator for up to five days.

This lovely recipe was plucked from my friend Marci's blog. Marci is a dietitian/nutritionist as well as a kick in the pants!

**This salad is a lot tastier than my photo might lead you to believe.

Waldorf Salad

Ingredients
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese

1/4 cup grated yellow onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch cayenne
2 cups diced sweet red apples, such as Gala or Jonathan (2 to 3 medium apples)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken
1 head Bibb lettuce, cored and leaves separated

Directions
In a bowl, whisk together the mayonnaise and vinegar. Slowly add 1/3 cup buttermilk, whisking to thicken. Add the blue cheese, onion, salt, pepper, and cayenne, and whisk well to combine, adding more buttermilk, as desired. Set aside.
In a large bowl, combine the apples, celery, grapes, and walnuts. Add the dressing, to taste, and toss well.
Arrange the lettuce leaves on 6 salad plates. Top with the tossed salad and serve.

Black and White Cupcakes

Ingredients:

• 8 ounces cream cheese, softened
• 1 large egg, at room temperature
• 1/3 cup plus 1 cup granulated sugar
• 1 cup miniature chocolate chips
• 1 & 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.

Cool in pans for 10 minutes. Remove to wire racks to cool completely.

Makes about 24 cupcakes

(Recipe and image courtesy of www.bakeorbreak.com)

Easy Lemon/Cheese Danish

Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Pumpkin Pie Bites

I know I am really late in posting this, but I've been busy!!

I got this recipe from here.

They turned out to be pretty easy and fun to make. I am going to just put the basics here, so if you want more details, then go to her website.


Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

*I didn't have a pumpkin shaped cookie cutter. I just cut out round shapes and then shaped them in the muffin tins. I also forgot to do the egg white wash on one batch and they were fine.

Lemon Orzo Pasta

I basically made up this recipe based on a couple different recipes I found on Food Network and Cooking Light. It is really easy and really good.

Lemon Orzo Pasta:

1 cup uncooked orzo pasta
Juice from 1 medium lemon
1 Tablespoon lemon rind
1 Tablespoon extra virgin olive oil
salt and pepper to taste
1 TB Chopped cilantro
2 TB Chopped flat leaf parsley
1/4 cup of toasted pine nuts

-Cook orzo according to package directions
-Mix together lemon juice, rind and salt and pepper. Whisk in the olive oil.
-Pour over orzo and add remaining ingredients.

-Serve at room temperature

*This is a great side dish, but would make a great main dish if you added chopped chicken.

*You can buy toasted pine nuts at Trader Joes.

Angel hair pasta with lemon and pine nuts

1/4 pound angel hair pasta

3/4 teaspoon minced garlic

2 tablespoons olive oil

2 tablespoons pine nuts, toasted

2 tablespoons lemon juice

1 1/2 teaspoons lemon zest

1/4 minced flat leafed parsley

cook garlic in oil until softened

transfer mixture to large bowl

add pine nuts, lemon juice, lemon zest, parsley, salt and pepper to taste

Drain pasta, reserving 2 tablespoons of cooking water

add pasta and reserved water to the bowl

toss with oil mixture until absorbed

serve pasta warm or at room temp

ENJOY