Squash Gratin with Mornay Sauce
Prep Time: 15 minsCook Time: 15 minsTotal Time: 30 minsServings: 4
Ingredients:
1/2 cup water
3/4 cup thinly sliced Vidalia onion
8 ounces zucchini, sliced 1/4-inch thick
8 ounces yellow squash, sliced 1/4-inch thick
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/8 teaspoon freshly ground black pepper
2/3 cup whole milk
1/2 cup shredded Gruyere cheese
Directions: Set oven rack 6 inches from heat source; preheat broiler. Bring water to a boil in a large skillet; add onion, zucchini, and yellow squash. Reduce heat; simmer, covered, until tender, 7 to 9 minutes. Drain. Transfer to a 1-quart baking dish. Sprinkle with oregano and 1/4 teaspoon salt.
In a small saucepan, heat oil over medium heat. Whisk in flour, pepper, and remaining 1/4 teaspoon salt; cook until foaming, then whisk in milk until thickened, about 2 minutes. Stir in Gruyère cheese until melted; pour over vegetable mixture.
Broil until browned, about 2 minutes. Sprinkle with more oregano and pepper. Recipe from allrecipes.com.
3/4 cup thinly sliced Vidalia onion
8 ounces zucchini, sliced 1/4-inch thick
8 ounces yellow squash, sliced 1/4-inch thick
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/8 teaspoon freshly ground black pepper
2/3 cup whole milk
1/2 cup shredded Gruyere cheese
Directions: Set oven rack 6 inches from heat source; preheat broiler. Bring water to a boil in a large skillet; add onion, zucchini, and yellow squash. Reduce heat; simmer, covered, until tender, 7 to 9 minutes. Drain. Transfer to a 1-quart baking dish. Sprinkle with oregano and 1/4 teaspoon salt.
In a small saucepan, heat oil over medium heat. Whisk in flour, pepper, and remaining 1/4 teaspoon salt; cook until foaming, then whisk in milk until thickened, about 2 minutes. Stir in Gruyère cheese until melted; pour over vegetable mixture.
Broil until browned, about 2 minutes. Sprinkle with more oregano and pepper. Recipe from allrecipes.com.
Brown Butter Pear Cake
Prep Time: 20 mins
Cook Time: 55 mins
Additional Time: 40 mins
Total Time: 1 hr 55 mins
Servings: 16
Yield: 1 10-inch tube cake
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups white sugar
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups peeled and diced pears
1 cup chopped walnuts
Brown Butter Icing:
½ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons water
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake. Recipe from allrecipes.com.
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups white sugar
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups peeled and diced pears
1 cup chopped walnuts
Brown Butter Icing:
½ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons water
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake. Recipe from allrecipes.com.
Gingerbread Coffee
Prep Time: 20 minsCook Time: 10 minsTotal Time: 30 minsServings: 6Yield: 6 cups
Ingredients:
½ cup molasses
¼ cup brown sugar
½ teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
6 cups hot brewed coffee
1 cup half-and-half cream
1 teaspoon ground cloves
1 ½ cups sweetened whipped cream
Directions: In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves. Recipe from allrecipes.com.
¼ cup brown sugar
½ teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
6 cups hot brewed coffee
1 cup half-and-half cream
1 teaspoon ground cloves
1 ½ cups sweetened whipped cream
Directions: In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves. Recipe from allrecipes.com.
BBQ PULLED PORK SLIDERS WITH COLESLAW
INGREDIENTS8 lb bone-in pork shoulder2 tbsp. mustard4 tbsp. pork rub seasoning20–30 slider rolls3 lb coleslaw
FOOD PREP:Fire up the smoker to 250°F.
Score the fat cap on the pork shoulder in a 1” wide cross pattern.
Apply a layer of mustard and rub all over the pork shoulder, this will bind our seasoning (optional).
Generously season with your pork rub. GRILL PREP: Fuel: We recommend Kingsford® Grillmaster’s Choice PelletsMethod: Pellet GrillTemp: 250°F
THE COOK: Place the pork in the smoker with a tray to catch all the drippings and smoke the pork until an internal temp of 205°F.
Once the pork reaches the desired internal temp. Place it in a pan adding any drippings, cover it with foil and let it rest for one hour before shredding.
Build your slider by toasting the buns. Load them with pulled pork and coleslaw.
Tips:– Mix your pulled pork with your favorite bbq sauce
– Pork shoulder cook times can fluctuate. Smoking the pork overnight can help alleviate the frustration of an undercooked pork shoulder. Smoke overnight and rest in a warming rack until it's time to serve.
– Pickles are a great addition.
– If you need to speed up the cooking time of your pork wrap it tightly in foil and place it back in the smoker. Recipe from kingsford.com.
Score the fat cap on the pork shoulder in a 1” wide cross pattern.
Apply a layer of mustard and rub all over the pork shoulder, this will bind our seasoning (optional).
Generously season with your pork rub. GRILL PREP: Fuel: We recommend Kingsford® Grillmaster’s Choice PelletsMethod: Pellet GrillTemp: 250°F
THE COOK: Place the pork in the smoker with a tray to catch all the drippings and smoke the pork until an internal temp of 205°F.
Once the pork reaches the desired internal temp. Place it in a pan adding any drippings, cover it with foil and let it rest for one hour before shredding.
Build your slider by toasting the buns. Load them with pulled pork and coleslaw.
Tips:– Mix your pulled pork with your favorite bbq sauce
– Pork shoulder cook times can fluctuate. Smoking the pork overnight can help alleviate the frustration of an undercooked pork shoulder. Smoke overnight and rest in a warming rack until it's time to serve.
– Pickles are a great addition.
– If you need to speed up the cooking time of your pork wrap it tightly in foil and place it back in the smoker. Recipe from kingsford.com.
GRILLED THAI CHICKEN SATAY SKEWERS WITH PEANUT SAUCE
INGREDIENTS:
2 lb boneless, skinless chicken breasts, halved and cut into thin stripsMarinade2 cups coconut milk1 tbsp. fresh lime juice1 tbsp. red curry paste1 tbsp. fish sauce½ tbsp. chopped cilantro2 tsp. chopped ginger2 cloves garlic, minced½ tsp. kosher salt
Peanut Dipping Sauce:1 tsp. creamy peanut butter½ tbsp. lime juice2 tbsp. soy sauce1 tbsp. hoisin sauce1 tbsp. water1 tbsp. honey¼ cup grated ginger
FOOD PREP:In a large bowl, combine the ingredients for the marinade, and stir well. Place the chicken strips into a large, resealable plastic bag and add the marinade. Remove as much air as possible from the bag while sealing. Refrigerate for 4–6 hours.
In a small bowl, combine all the ingredients for the peanut dipping sauce. Mix well and add more water if it appears too thick. Refrigerate until ready to use and bring to room temperature before serving.
Just before grilling, remove the chicken strips from the marinade and pat dry. Thread the chicken onto skewers. Metal or bamboo skewers can be used for your chicken strips, but if you’re using bamboo skewers, be sure to soak them in water for 1 hour prior to grilling.
GRILL PREP:Fuel: We recommend Kingsford® Original Charcoal BriquetMethod: Direct-Heat GrillingTemp: 400°F (Medium Heat)
THE COOK:When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill the chicken strips for about 3–4 minutes on each side, until they reach an internal temperature of 165°F on a digital meat thermometer.
Serve immediately with peanut sauce. Recipe from kingsford.com.
In a small bowl, combine all the ingredients for the peanut dipping sauce. Mix well and add more water if it appears too thick. Refrigerate until ready to use and bring to room temperature before serving.
Just before grilling, remove the chicken strips from the marinade and pat dry. Thread the chicken onto skewers. Metal or bamboo skewers can be used for your chicken strips, but if you’re using bamboo skewers, be sure to soak them in water for 1 hour prior to grilling.
GRILL PREP:Fuel: We recommend Kingsford® Original Charcoal BriquetMethod: Direct-Heat GrillingTemp: 400°F (Medium Heat)
THE COOK:When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill the chicken strips for about 3–4 minutes on each side, until they reach an internal temperature of 165°F on a digital meat thermometer.
Serve immediately with peanut sauce. Recipe from kingsford.com.
HOMEMADE GRILLED LEMONADE
INGREDIENTS:6 lb lemons, cut in half (about 16 lemons)8 tbsp. sugarwater to taste
Rosemary Simple Syrup:1 cup water1 cup sugar1 cup honey4 rosemary sprigs
Garnish Ideas:Blueberries on a drink skewerCandied lemon peels
For Cocktails:Rub the pulp side of a lemon slice along the rim of the glass and then dip the rim into sugar; you can even brulée the sugar for a candied rimgrapefruit or chocolate bitters.
FOOD PREP:Cut the lemons in half and set aside.
In a disposable aluminum pan, add the honey and sugar, and stir to combine. Add the 2 sprigs of rosemary. Set aside until the grill reaches temp.
GRILL PREP:Fuel: We recommend Kingsford® Original Charcoal Briquets Method: Two-Zone MethodTemp: 400–450°F (Medium Heat)
THE COOK:Dip the sliced side of each lemon into the sugar to thinly coat it.
Place the lemons cut side down on the grill, directly over the coals. Grill the lemons until they begin to char, about 2–4 minutes, then remove from grill.
Depending on how many people you’re preparing for, you may have to cook the lemons in batches.
Place the pan with the honey, sugar and rosemary on top of the grill grates, directly over the coals. After 10–15 minutes the mixture will become warm, taste it for flavor. Continue to cook the syrup on the grill until you can taste the infusion of rosemary. Then, remove the syrup from the heat.
When the lemons are cool enough to touch, begin juicing them into a large bowl. You can do this with your bare hands or use a lemon squeezer. Be sure to place a colander over your juice container so that the pulp and seeds are strained out from the lemon juice.
Pour the lemon juice into a pitcher and add half the rosemary simple syrup mixture. Taste for sweetness. Add more simple syrup according to your preference for sweetness. If the lemonade is too tart, consider adding some water.
To make an individual drink, fill a glass with ice and add the sweetened lemonade mixture. You can modify this drink with the juice of a grilled orange, iced tea or soda water. If you prefer a cocktail, add bourbon for a wood-smoked flavor or, if you want something a little drier and more aromatic, try a dry English gin.
This grilled lemonade is versatile for both kids and adults. Recipe from kingsford.com.
In a disposable aluminum pan, add the honey and sugar, and stir to combine. Add the 2 sprigs of rosemary. Set aside until the grill reaches temp.
GRILL PREP:Fuel: We recommend Kingsford® Original Charcoal Briquets Method: Two-Zone MethodTemp: 400–450°F (Medium Heat)
THE COOK:Dip the sliced side of each lemon into the sugar to thinly coat it.
Place the lemons cut side down on the grill, directly over the coals. Grill the lemons until they begin to char, about 2–4 minutes, then remove from grill.
Depending on how many people you’re preparing for, you may have to cook the lemons in batches.
Place the pan with the honey, sugar and rosemary on top of the grill grates, directly over the coals. After 10–15 minutes the mixture will become warm, taste it for flavor. Continue to cook the syrup on the grill until you can taste the infusion of rosemary. Then, remove the syrup from the heat.
When the lemons are cool enough to touch, begin juicing them into a large bowl. You can do this with your bare hands or use a lemon squeezer. Be sure to place a colander over your juice container so that the pulp and seeds are strained out from the lemon juice.
Pour the lemon juice into a pitcher and add half the rosemary simple syrup mixture. Taste for sweetness. Add more simple syrup according to your preference for sweetness. If the lemonade is too tart, consider adding some water.
To make an individual drink, fill a glass with ice and add the sweetened lemonade mixture. You can modify this drink with the juice of a grilled orange, iced tea or soda water. If you prefer a cocktail, add bourbon for a wood-smoked flavor or, if you want something a little drier and more aromatic, try a dry English gin.
This grilled lemonade is versatile for both kids and adults. Recipe from kingsford.com.
CARAMEL FLAN
INGREDIENTS:1 cup sugar¾ cup water
Custard:1 (12 ounce) can evaporated milk1 (14 ounce) can condensed milk2 cups half and half2 teaspoons vanilla extract½ teaspoon ground cinnamon5 eggs
FOOD PREP:Combine the sugar and water in a small grill-safe, heavy-bottomed saucepan.
GRILL PREP:Fuel: We recommend Kingsford® Original Charcoal BriquetsMethod: Two-Zone MethodTemp: 350°F (Medium Heat) & 300°F(Low Heat)
THE COOK:When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
To start the caramel, place the saucepan with the sugar and water on the cooler side of the grate, and put the grill lid down. Bring to a simmer over medium heat.
Swirl the pan occasionally (careful to not overstir) until the caramel is lightly browned, which takes about 10–15 minutes.
Immediately pour the caramel into a sealable, oven-safe container that’s suitable for the flan. Tilt the dish to evenly coat the bottom and set aside to cool. To make the custard, combine all the custard ingredients, except the eggs, into a medium grill-safe saucepan.
Place the saucepan on the grill and bring to a simmer over low heat at 300°F, stirring occasionally until it simmers for 5–8 minutes.
Remove from the grill and let stand for 15 minutes.
Whisk the eggs in a medium bowl. Slowly add the cooled-down custard liquid to the eggs and whisk slowly until well combined. Then, pour the mixture over the caramel in the sealable, oven-safe container. Make a water bath by placing the baking dish with the flan mixture into a large, deep roasting pan. Fill the pan with enough hot water to come a little more than a third of the way up the baking dish. Place in your grill and bake for about 60 minutes, until the custard is set but jiggles slightly in the center.
Place a toothpick in the middle — if it comes out clean it’s finished cooking.Transfer the pan to a rack and let it cool for an hour. Then, transfer the pan to the refrigerator until the flan is completely chilled, or overnight. Serve and enjoy. Recipe from kingsford.com.
GRILL PREP:Fuel: We recommend Kingsford® Original Charcoal BriquetsMethod: Two-Zone MethodTemp: 350°F (Medium Heat) & 300°F(Low Heat)
THE COOK:When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
To start the caramel, place the saucepan with the sugar and water on the cooler side of the grate, and put the grill lid down. Bring to a simmer over medium heat.
Swirl the pan occasionally (careful to not overstir) until the caramel is lightly browned, which takes about 10–15 minutes.
Immediately pour the caramel into a sealable, oven-safe container that’s suitable for the flan. Tilt the dish to evenly coat the bottom and set aside to cool. To make the custard, combine all the custard ingredients, except the eggs, into a medium grill-safe saucepan.
Place the saucepan on the grill and bring to a simmer over low heat at 300°F, stirring occasionally until it simmers for 5–8 minutes.
Remove from the grill and let stand for 15 minutes.
Whisk the eggs in a medium bowl. Slowly add the cooled-down custard liquid to the eggs and whisk slowly until well combined. Then, pour the mixture over the caramel in the sealable, oven-safe container. Make a water bath by placing the baking dish with the flan mixture into a large, deep roasting pan. Fill the pan with enough hot water to come a little more than a third of the way up the baking dish. Place in your grill and bake for about 60 minutes, until the custard is set but jiggles slightly in the center.
Place a toothpick in the middle — if it comes out clean it’s finished cooking.Transfer the pan to a rack and let it cool for an hour. Then, transfer the pan to the refrigerator until the flan is completely chilled, or overnight. Serve and enjoy. Recipe from kingsford.com.
Cheesy Vegetable Garden Tart
Ingredients:
1 package (5.2 ounces) Boursin garlic and fine herbs cheese2 tablespoons grated Parmesan cheese2 tablespoons sour cream1 teaspoon grated lemon zest1 sheet frozen puff pastry, thawedAssorted fresh vegetables and herbs such as olives, sliced red onion, sliced miniature sweet peppers and rosemary1 tablespoon olive oil1 large egg, beatenSesame seeds, optional
Directions:
Preheat oven to 400°. In a large bowl, mash Boursin cheese with a fork. Add Parmesan, sour cream and zest; beat until smooth and creamy.
On a lightly floured surface, unfold puff pastry. Roll into a 13x11-in. rectangle. Transfer to a parchment-lined baking sheet. Prick pastry several times with a fork. Using a sharp knife, score a 1/2 in. border around edges of pastry sheets (do not cut through). Spread Boursin mixture evenly over center of pastry.
Arrange vegetables and herbs over cheese mixture as desired. Brush vegetables with olive oil. Brush edges of pastry with egg; sprinkle with sesame seeds if desired. Bake until pastry is puffed and golden brown, 15-20 minutes. Cool 10 minutes before serving. Refrigerate leftovers.
Recipe from tasteofhome.com.
Oklahoma Coconut Poke Cake
Ingredients:
1 package white cake mix (regular size)1 can (15 ounces) cream of coconut1 can (14 ounces) sweetened condensed milk1 carton (16 ounces) frozen whipped topping, thawed (6-1/2 cups)1 cup sweetened shredded coconut
Directions:
Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan.
Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely.
Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving.
Coconut Poke Cake Tips:
Can you use coconut milk instead of cream of coconut?
You can substitute full-fat coconut milk for the cream of coconut in this cake recipe. However, be prepared for a change in texture and taste due to the fact that coconut milk has less fat than cream of coconut.
Can you use other kinds of cake mixes to make coconut poke cake?
Instead of using a white cake mix, try using chocolate, vanilla, strawberry, or another flavor pairing you'd like alongside coconut.
How do you store coconut poke cake?
To store your cake, put it in the fridge with plastic wrap over the top of the 13x9-in. baking pan. If you've frosted and sliced it, you can also press additional plastic wrap against the exposed sides to prevent the cake from drying out. Coconut poke cake should last in the fridge for 3 to 4 days.
Recipe from tasteofhome.com.
Slim Deviled Eggs with Herbs
Ingredients:
6 hard-boiled large eggs3 tablespoons reduced-fat mayonnaise2 teaspoons minced chives1 teaspoon dried parsley flakes1/4 teaspoon dried tarragon1/8 teaspoon salt1/8 teaspoon pepperOptional: Fresh dill sprigs and minced chives
Directions:
Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
In a large bowl, mash reserved yolks. Stir in mayonnaise, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill and chives. Chill until serving.
Recipe from tasteofhome.com.
Cranberry Feta Pinwheels
Ingredients:
• 4 slices bacon• 8 ounces whipped cream cheese, softened• 1/2 cup crumbled feta• 1/2 cup chopped green peppers• 1/2 cup chopped dried cranberries• 1/2 teaspoon garlic powder• 1/2 teaspoon onion powder• 4 (8 inch) flour tortillas
Directions:
1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, until cool; chop into small pieces.
2. Mix together cream cheese, feta, bacon, green peppers, cranberries, garlic powder, and onion powder in a medium bowl until combined.
3. Spread evenly onto each tortilla. Roll up tortillas, then wrap each one tightly in aluminum foil. Chill in the refrigerator, at least 4 hours or overnight.
4. To serve, remove foil; trim ends of tortilla rolls, and slice into 1-inch-thick pieces.
Cook’s Note:4 hours chilling time is the minimum; if you can leave them overnight, the flavors really combine.
allrecipes.com
Cheese Fig Puff Pastry Bites
Ingredients:
• ½ (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed.
• ½ (5.2 ounce) package onion and herbs spreadable cheese (such as Caramelized Onion & Herbs Boursin® cheese).
• ¼ cup fig preserves.
• 1 tablespoon chopped fresh thyme.
Directions:
1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Place the puff pastry sheet on a lightly-floured work surface and roll out to a 10x10 inch square. Using a 2-inch biscuit or cookie cutter, cut 16 rounds out of the dough.
3. Transfer the pastry rounds to the baking sheet, and using your thumb, firmly press down into the center of each of each; this step is important. Fill each indentation with about 1/2 teaspoon of the cheese.
4. Bake in the preheated oven until flaky and golden brown, 8 to 10 minutes.
5. Meanwhile, spoon fig preserves into a small bowl and heat in the microwave until preserves are softened and starting to melt, about 1 minute.
6. Remove baking sheet from oven and allow to slightly cool for 2 minutes. Spoon some of the melted fig preserves on the top and garnish with a sprinkle of chopped thyme.
Cook's Note:Feel free to use another flavor of Boursin® and preserves to suit your taste. This combination is just one that we like. You also could substitute goat cheese for the Boursin® or even try one of the flavored whipped cream cheese spreads.
allrecipes.com
Easy Christmas Punch
Ingredients:
• 1 (46 fluid ounce) can pineapple juice• 4 cups orange juice• 1 (12 ounce) can lemonade• 2 cups water• 1 liter ginger ale• ½ liter lemon-lime soda (such as Sprite®)
Directions:
Mix pineapple juice, orange juice, lemonade, and water in a large punch bowl. Stir in ginger ale and lemon-lime soda.
allrecipes.com
Grinch Punch
Ingredients:
• 2 quarts lime sherbet, sitting at room temperature for a few minutes to soften.
• 1 (1 liter) bottle chilled lemon-lime soda (such as Sprite®).
• 8 cups (1/2 gallon) chilled Hawaiian Punch® Green Berry Rush® juice drink.
• 2 cups chilled pineapple juice, plus more for coating glass rims.
• 1 glass red sanding sugar, for coating glass rims.
Directions:
1. Scoop softened lime sherbet into the bottom of a large punch bowl.
2. Pour the lemon-lime soda, Hawaiian Punch, and 2 cups pineapple juice over the sherbet and stir.
3. Place red sanding sugar in a shallow dish, and some additional pineapple juice in a separate shallow dish. Dip the rims of your serving glasses in the pineapple juice, then in the sanding sugar to coat the rims generously.
4. Ladle the punch into the prepared glasses.
allrecipes.com
Swedish Meatballs (Svenska Kottbullar)
Ingredients:
• 2 slices day-old white bread, crumbled• ½ cup heavy cream• 1 teaspoon butter• 1 small onion, minced• ⅔ pound ground beef• ⅓ pound finely ground pork• 1 egg• 1 tablespoon brown sugar (Optional)• 1 teaspoon salt• ¼ teaspoon ground black pepper• ¼ teaspoon ground nutmeg• ¼ teaspoon ground allspice• ⅛ teaspoon ground ginger (Optional)• 1 tablespoon butter• ¼ cup chicken broth• 3 tablespoons all-purpose flour, or as needed• 2 cups beef broth, or as needed• ½ (8 ounce) container sour cream
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place bread crumbs into a small bowl; mix in cream. Allow to stand until crumbs absorb cream, about 10 minutes.
3. Meanwhile, melt 1 teaspoon butter in a skillet over medium heat; cook and stir onion until light brown, about 10 minutes. Transfer onion to a mixing bowl.
4. Mix ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl. Lightly mix in bread crumbs and cream.
5. Melt 1 tablespoon butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon meat mixture per meatball; form into balls. Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. Insides of meatballs will still be pink.
6. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
7. Bake in the preheated oven until meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
8. Pour pan drippings into a saucepan over medium heat. Whisk flour into drippings until smooth.
9. Gradually whisk in enough beef broth to total about 2 1/2 cups liquid.
10. Bring gravy to a simmer, whisking constantly, until thickened, about 5 minutes.
11. Just before serving, whisk in sour cream. Season with salt and black pepper. Serve gravy with meatballs.
allrecipes.com
Chocolate Rum Snowballs
Ingredients:
• 1 (11-ounce) box vanilla wafers• 3/4 cup confectioners sugar, plus more for rolling• 2 tablespoons unsweetened cocoa powder• 1/4 cup mini dark chocolate chips, or finely chopped dark chocolate• 2 tablespoons maple syrup• 1/3 cup plus 1 tablespoon dark rum, plus more as needed
For Coating:
• 3 cups finely shredded sweetened coconut• 10 ounces white chocolate, chopped into small pieces
Directions:1. Combine vanilla wafers, powdered sugar, cocoa powder, and chocolate chips in a food processor. Pulse on and off until mixture is finely ground.
2. Add maple syrup and rum. Pulse until mixture comes together to form a stiff, but moldable dough. If mixture is too dry to scoop and roll balls, add more rum, a little at a time, and pulse again, until the proper texture is reached.
Chef's Note:At this point you can finish snowballs by rolling in confectioners’ sugar to coat; wrap and refrigerate until ready to serve.
3. Scoop out portions of dough and roll into smooth balls. The ideal size is between 1 and 1 1/2 inches. Place on a plate; cover with plastic wrap and refrigerate while you prepare the white chocolate coating.
4. Place coconut in a shallow bowl; set aside.
5. Place a heat-proof (metal or glass) bowl over a small saucepan of simmering water over low heat. Reserve about 20% of white chocolate to stir in later; place the rest in the bowl, and let sit, without stirring, until almost all the pieces are melted. An instant-read thermometer inserted into the chocolate should read 105 degrees F (41 degrees C). Add in reserved white chocolate, and stir until smooth and runny.
6. Drop a rum ball into white chocolate. Use 2 forks to roll it around to coat, then lift out, letting excess chocolate drip off. Drop into the bowl of coconut; toss to coat. Using your hands, do the final shaping, pressing coconut lightly into coating. Transfer to a plate. Repeat until all rum balls are coated. Place the bowl of white chocolate back over hot water if it begins to harden.
7. Wrap and refrigerate until needed. Rum balls are best made ahead and left to “age.” Can be made a week or more ahead, as long as they are kept tightly wrapped.
Chef's Notes:Any liquor can be used instead of rum.
There will be leftover white chocolate and coconut, but you need a certain amount of excess to be able to coat the rum balls properly.
allrecipes.com
Easy Fried Eggplant
Ingredients:
2 tablespoons canola oil1 large eggplant, peeled and sliced3 eggs, beaten2 cups dry bread crumbs
Directions:
Warm oil in a large skillet over medium-high heat.
Dip eggplant slices in egg, then coat with breadcrumbs.
Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Recipe from allrecipes.com.
Dip eggplant slices in egg, then coat with breadcrumbs.
Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Recipe from allrecipes.com.
Quick Apple Pie Bread
Ingredients:
1 (21 ounce) can apple filling1 cup butter, at room temperature½ cup white sugar½ cup (packed) dark brown sugar2 eggs1 tablespoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon salt¾ cup raisins¾ cup chopped walnuts
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 loaf pan.
In a medium bowl, use a potato masher to break up apples in the filling; set aside. In a large mixing bowl, cream together butter, white sugar, and brown sugar. Stir in eggs, apples, and vanilla extract until well blended. Sift together flour, baking soda, cinnamon, and salt. Stir into apple mixture, then stir in raisins and walnuts. Pour batter into prepared pan.
Bake in preheated oven for 60 minute, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely. Recipe from allrecipes.com.
In a medium bowl, use a potato masher to break up apples in the filling; set aside. In a large mixing bowl, cream together butter, white sugar, and brown sugar. Stir in eggs, apples, and vanilla extract until well blended. Sift together flour, baking soda, cinnamon, and salt. Stir into apple mixture, then stir in raisins and walnuts. Pour batter into prepared pan.
Bake in preheated oven for 60 minute, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely. Recipe from allrecipes.com.
Cranberry Meatballs
Ingredients:
2 pounds ground beef1 cup bread crumbs⅓ cup ketchup2 large eggs, beaten2 tablespoons soy sauce¼ teaspoon ground black pepper½ teaspoon garlic powder1 (16 ounce) can jellied cranberry sauce1 (18 ounce) bottle barbecue sauce2 tablespoons brown sugar, or to taste1 tablespoon lemon juice
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Mix ground beef, bread crumbs, ketchup, eggs, soy sauce, pepper, and garlic powder in a large bowl until well combined. Shape into small meatballs and arrange on a nonstick baking sheet.
Bake in the preheated oven until browned, about 30 minutes, turning once.
Meanwhile, combine cranberry sauce, barbecue sauce, brown sugar, and lemon juice in a large saucepan; heat and stir over low heat until smooth. Add meat balls and simmer for I hour. Serve warm. Recipe from allrecipes.com.
Mix ground beef, bread crumbs, ketchup, eggs, soy sauce, pepper, and garlic powder in a large bowl until well combined. Shape into small meatballs and arrange on a nonstick baking sheet.
Bake in the preheated oven until browned, about 30 minutes, turning once.
Meanwhile, combine cranberry sauce, barbecue sauce, brown sugar, and lemon juice in a large saucepan; heat and stir over low heat until smooth. Add meat balls and simmer for I hour. Serve warm. Recipe from allrecipes.com.
Roasted Garlic Potato Soup
Ingredients:
6 potatoes, peeled and cut into 1 inch pieces2 tablespoons olive oil, divided½ teaspoon ground black pepper1 onion, chopped6 cloves garlic, peeled3 cups chicken broth1 cup water1 cup whole milksalt to taste
Directions:
Preheat oven to 425 degrees F (220 degrees C).
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes. Recipe from allrecipes.com.
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes. Recipe from allrecipes.com.
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Grilled Chicken & Mango Skewers
Ingredients:
3 medium ears sweet corn1 tablespoon butter1/3 cup plus 3 tablespoons sliced green onions, divided1 pound boneless skinless chicken breasts, cut into 1-inch cubes1/2 teaspoon salt1/4 teaspoon pepper1 medium mango, peeled and cut into 1-inch cubes1 tablespoon extra virgin olive oilLime wedges, optional
Directions:
Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm.
Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil.
Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.
Nutrition Facts:
1 skewer with 1/2 cup corn mixture: 297 calories, 10g fat (3g saturated fat), 70mg cholesterol, 387mg sodium, 28g carbohydrate (16g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.
Recipe from tasteofhome.com
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Mixed Berry Sangria
Ingredients:
1 bottle (750 ml) sparkling white wine2-1/2 cups white cranberry juice2/3 cup light or coconut rum1/3 cup each fresh blackberries, blueberries and raspberries1/3 cup chopped fresh strawberriesIce cubes
Directions:
In a large pitcher, mix wine, juice and rum; add fruit. Refrigerate at least 2 hours; serve over ice.
Nutrition Facts:
3/4 cup: 134 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 0 protein.
Recipe from tasteofhome.com
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Tomato Bruschetta
Ingredients:
2 large tomatoes, diced
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion¼ cup balsamic vinegar¼ cup olive oil (Optional)10 leaves fresh basil, chopped2 cloves garlic, minced1 (1 pound) loaf French bread, cut into 1/4-inch slices¼ cup olive oil (Optional)¼ cup shredded mozzarella cheese
Directions:Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately. Recipe from allrecipes.com
Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately. Recipe from allrecipes.com
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Fried Olives
1 3-ounce link hot Italian sausage, casing removed1/4 cup plus 2 tablespoons grated parmesan cheese1 tablespoon chopped fresh parsley20 large pitted green olives3/4 cup breadcrumbs1 cup all-purpose flour2 large eggs, lightly beatenVegetable oil, for frying
Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it’s OK if the olives don’t close completely).
Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.
Recipe: www.foodnetwork.com
Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it’s OK if the olives don’t close completely).
Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.
Recipe: www.foodnetwork.com
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LEMONY CRAB-LETTUCE CUPS
Combine 2 (6 oz.) cans lump crab meat (drained)2 peeled, chopped min cucumbers1/2 cup of mayonnaise2 Tbs. lemon juice1 tsp. chopped fresh mint.Serve crab on Bibb lettuce leaves garnished with chopped roasted red pepper and chopped fresh parley.
Recipe from FIRST for Women Magazine.
Recipe from FIRST for Women Magazine.
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Peach-and-Blackberry Crisp
Ingredients:2 pounds ripe peaches, halved, pitted, and cut into 1⁄2-inch wedges3 cups fresh blackberries (15 oz.)1/2 cup granulated sugar2 tablespoons cornstarch2 teaspoons fresh lemon juice (from 1 small lemon)1 cup uncooked quick-cooking oats1 cup all-purpose flour1/3 cup honey1/2 teaspoon kosher salt1/2 teaspoon ground cinnamon1/4 teaspoon ground cardamom1/8 teaspoon ground nutmeg1/2 cup plus 1 Tbsp. cold unsalted butter, cubedLemon zest (optional)
Directions:Preheat oven to 350°F. Gently toss together peaches, blackberries, granulated sugar, cornstarch, and lemon juice in a large bowl. Transfer fruit to a lightly greased 11- x 7-inch baking dish.
Toss together oats, flour, honey, kosher salt, cinnamon, cardamom, and nutmeg in a medium bowl; add cubed butter. Using your hands, combine until mixture is crumbly. Sprinkle topping evenly over fruit.
Bake in preheated oven until top is golden brown and fruit mixture is bubbling, 45 to 50 minutes. Remove from oven, and cool 15 minutes. If desired, sprinkle with lemon zest before serving.
Recipe from www.southernliving.com
Directions:Preheat oven to 350°F. Gently toss together peaches, blackberries, granulated sugar, cornstarch, and lemon juice in a large bowl. Transfer fruit to a lightly greased 11- x 7-inch baking dish.
Toss together oats, flour, honey, kosher salt, cinnamon, cardamom, and nutmeg in a medium bowl; add cubed butter. Using your hands, combine until mixture is crumbly. Sprinkle topping evenly over fruit.
Bake in preheated oven until top is golden brown and fruit mixture is bubbling, 45 to 50 minutes. Remove from oven, and cool 15 minutes. If desired, sprinkle with lemon zest before serving.
Recipe from www.southernliving.com
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Oven-Baked BBQ Chicken
Ingredients:1/2 cup cider vinegar3 cups spicy tomato juice3 tablespoons vegetable oil2 to 3 garlic cloves, minced1 teaspoon sugar1/2 teaspoon pepper2 teaspoons salt4 1/2 teaspoons Worcestershire sauce1 bay leaf1/4 teaspoon ground red pepper (optional)2 cups all-purpose flour10 chicken legs, skin removed10 chicken thighs, skin removed
Directions:Stir together first 10 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes.
Place flour in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.
Bake at 350° for 1 1/2 to 2 hours, basting occasionally.
Recipe from southernliving.com
Place flour in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.
Bake at 350° for 1 1/2 to 2 hours, basting occasionally.
Recipe from southernliving.com
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Honey-Mustard Baked Salmon with Vegetables
Active Time: 15 minsTotal Time: 30 minsYield: 4 serves
Ingredients:1 pound baby red potatoes, halved (3 cups)3 shallots, quartered lengthwise (about 1 cup)4 tablespoons olive oil, divided1 teaspoon kosher salt, divided3 tablespoons plus 2 tsp. whole-grain mustard, divided1 1/2 teaspoons honey, divided1/2 cup panko breadcrumbs2 teaspoons chopped fresh thyme4 (5-oz.) skin-on salmon fillets3 cups fresh sugar snap peas, trimmed2 teaspoons red wine vinegar1 teaspoon grated garlic1/4 teaspoon smoked paprika
Directions:Preheat oven to 425°F. Toss together potatoes, shallots, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt on a large rimmed baking sheet. Arrange mixture in an even layer, with potatoes facing cut sides down. Roast until almost tender, about 15 minutes. Remove from oven.
While potato mixture roasts, stir together 3 tablespoons of the mustard, 1⁄4 teaspoon of the salt, and 1 teaspoon of the honey in a small bowl. Stir together panko, thyme, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt in a separate small bowl. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over skinless tops of fillets. Sprinkle tops evenly with panko mixture, pressing to adhere. Stir roasted potato mixture on baking sheet, pushing mixture toward edges of baking sheet with a spatula. Place salmon filets, skin side down, in center of baking sheet. Scatter sugar snap peas evenly around salmon. Return baking sheet to oven. Bake at 425°F until panko crust is golden brown, salmon is cooked to medium doneness (turns flaky and opaque), and potatoes are tender, about 10 minutes.
Meanwhile, whisk together vinegar, garlic, smoked paprika, and remaining 2 tablespoons oil, 1⁄4 teaspoon salt, 2 teaspoons mustard, and 1⁄2 teaspoon honey in a small bowl until combined. Divide salmon fillets and vegetable mixture evenly among 4 plates. Drizzle vegetable mixture evenly with vinaigrette. Recipe from Southernliving.com
Ingredients:1 pound baby red potatoes, halved (3 cups)3 shallots, quartered lengthwise (about 1 cup)4 tablespoons olive oil, divided1 teaspoon kosher salt, divided3 tablespoons plus 2 tsp. whole-grain mustard, divided1 1/2 teaspoons honey, divided1/2 cup panko breadcrumbs2 teaspoons chopped fresh thyme4 (5-oz.) skin-on salmon fillets3 cups fresh sugar snap peas, trimmed2 teaspoons red wine vinegar1 teaspoon grated garlic1/4 teaspoon smoked paprika
Directions:Preheat oven to 425°F. Toss together potatoes, shallots, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt on a large rimmed baking sheet. Arrange mixture in an even layer, with potatoes facing cut sides down. Roast until almost tender, about 15 minutes. Remove from oven.
While potato mixture roasts, stir together 3 tablespoons of the mustard, 1⁄4 teaspoon of the salt, and 1 teaspoon of the honey in a small bowl. Stir together panko, thyme, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt in a separate small bowl. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over skinless tops of fillets. Sprinkle tops evenly with panko mixture, pressing to adhere. Stir roasted potato mixture on baking sheet, pushing mixture toward edges of baking sheet with a spatula. Place salmon filets, skin side down, in center of baking sheet. Scatter sugar snap peas evenly around salmon. Return baking sheet to oven. Bake at 425°F until panko crust is golden brown, salmon is cooked to medium doneness (turns flaky and opaque), and potatoes are tender, about 10 minutes.
Meanwhile, whisk together vinegar, garlic, smoked paprika, and remaining 2 tablespoons oil, 1⁄4 teaspoon salt, 2 teaspoons mustard, and 1⁄2 teaspoon honey in a small bowl until combined. Divide salmon fillets and vegetable mixture evenly among 4 plates. Drizzle vegetable mixture evenly with vinaigrette. Recipe from Southernliving.com
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Chocolate-Covered Strawberries
Prep Time: 15 minsCook Time: 5 minsTotal Time: 20 minsServings: 24Ingredients:• 16 ounces milk chocolate chips• 2 tablespoons shortening• toothpicks• 1 pound fresh strawberries with leavesDirections:Melt chocolate and shortening in a double boiler, stirring occasionally until smooth.Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture.
Turn the strawberry upside down and insert the toothpick into a Styrofoam block or place strawberry on a sheet of waxed paper; allow chocolate coating to cool. Repeat with remaining strawberries.You can leave the chocolate-covered strawberries plain, coat them in sprinkles or chopped nuts, or drizzle them with white chocolate.
Extra Tips:Don't try to take a shortcut and skip the shortening. That's what makes the chocolate harden.
Make sure the strawberries are at room temperature before coating in chocolate. If you dip them straight from the fridge, they'll sweat as they warm up and you'll be stuck with a big mess. There's no need to refrigerate the chocolate-covered strawberries to set, as they'll naturally harden over time at room temperature.
Store the chocolate-covered strawberries in an airtight container at room temperature for up to one day or in the refrigerator for two to three days.
You can freeze chocolate-covered strawberries for up to three months.
Recipe from allrecipes.com
Extra Tips:Don't try to take a shortcut and skip the shortening. That's what makes the chocolate harden.
Make sure the strawberries are at room temperature before coating in chocolate. If you dip them straight from the fridge, they'll sweat as they warm up and you'll be stuck with a big mess. There's no need to refrigerate the chocolate-covered strawberries to set, as they'll naturally harden over time at room temperature.
Store the chocolate-covered strawberries in an airtight container at room temperature for up to one day or in the refrigerator for two to three days.
You can freeze chocolate-covered strawberries for up to three months.
Recipe from allrecipes.com
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Gnocchi with
Tomato Sauce
(Italian Pasta Dish)
INGREDIENTS:1 tablespoon olive oil1 tablespoon butter3 cloves garlic minced1 (14 fluid ounce) can diced tomatoes with juices2 tablespoons tomato paste1/4 cup chicken broth or veg broth1 dash Italian seasoning1 pound potato gnocchi1/2 cup shredded mozzarella1/2 cup freshly grated parmesan cheeseSmall handful fresh basil sliced thinSalt & pepper to taste
INSTRUCTIONS:Add the oil and butter to a deep skillet over medium heat. Once it's hot, add the garlic and cook for 30 seconds.
Add the diced tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir.
Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through (about 5-7 minutes).
The sauce will thicken as the gnocchi releases starch.
Give the gnocchi a taste, and if it's cooked, stir in the mozzarella, parmesan, and basil until the cheeses melt. Season with salt & pepper as needed and serve immediately.
Special Note: There is no need to pre-cook the gnocchi. It'll cook in the sauce. Also, you can add in Italian sausage to your gnocchi dish to spice it up. Recipe: saltandlavender.com
INSTRUCTIONS:Add the oil and butter to a deep skillet over medium heat. Once it's hot, add the garlic and cook for 30 seconds.
Add the diced tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir.
Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through (about 5-7 minutes).
The sauce will thicken as the gnocchi releases starch.
Give the gnocchi a taste, and if it's cooked, stir in the mozzarella, parmesan, and basil until the cheeses melt. Season with salt & pepper as needed and serve immediately.
Special Note: There is no need to pre-cook the gnocchi. It'll cook in the sauce. Also, you can add in Italian sausage to your gnocchi dish to spice it up. Recipe: saltandlavender.com
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White Turkey and Poblano Chili
INGREDIENTS2 1/2 lb. turkey breast tenderloins (or boneless, skinless chicken thighs or a combination of the two), cut into 1-inch cubes1 tbsp. chili powder2 tsp. ground cuminKosher salt and freshly ground black pepper3 tbsp. olive oil1 large onion, chopped1 poblano pepper, seeded and chopped2 ribs celery, chopped4 garlic cloves, chopped2 tsp. dried oregano3 (15-ounce) cans white beans, rinsed and divided6 chicken stock, dividedRoasted Tomatillo and Poblano Salsa, sour cream, lime wedges, chopped avocado, and shredded cheese, for serving
DIRECTIONSSeason turkey with chili powder, cumin, salt, and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook turkey, turning occasionally, just until lightly browned, 8 to 10 minutes. Stir in onion, poblano, celery, and garlic. Reduce heat to medium and cook, stirring frequently, until vegetables are starting to soften, 4 to 6 minutes. Stir in oregano, 2 cans beans, and 5 1/2 cups stock.
Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, 40 to 45 minutes. Puree remaining can beans and 1/2 cup stock in a blender until smooth (alternatively, mash with a fork until as smooth as possible); stir into soup. Cook until thickened, 14 to 16 minutes. Serve with desired toppings.
www.countryliving.com
DIRECTIONSSeason turkey with chili powder, cumin, salt, and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook turkey, turning occasionally, just until lightly browned, 8 to 10 minutes. Stir in onion, poblano, celery, and garlic. Reduce heat to medium and cook, stirring frequently, until vegetables are starting to soften, 4 to 6 minutes. Stir in oregano, 2 cans beans, and 5 1/2 cups stock.
Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, 40 to 45 minutes. Puree remaining can beans and 1/2 cup stock in a blender until smooth (alternatively, mash with a fork until as smooth as possible); stir into soup. Cook until thickened, 14 to 16 minutes. Serve with desired toppings.
www.countryliving.com
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Sausage Cheese Balls
Ingredients:2 pounds pork sausage or any kind of sausage 1 ½ cups buttermilk baking mix16 ounces shredded Cheddar cheese½ cup diced onion½ cup chopped celery½ teaspoon garlic powder
Directions:Preheat oven to 375 degrees F (190 degrees C).Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.
Place on ungreased cookie sheet 1/2 inch apart.
Bake for 15 minutes or until golden brown.
Recipe : www.allrecipes.com
Directions:Preheat oven to 375 degrees F (190 degrees C).Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.
Place on ungreased cookie sheet 1/2 inch apart.
Bake for 15 minutes or until golden brown.
Recipe : www.allrecipes.com
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PASTA SALAD
1 red onion-quartered & separated
1 basket cherry tomatoes-halved
1 jar hot pepper rings-drained, saving one tablespoon
2 sticks pepperoni-sliced
1 block sharp cheddar cheese
1 bottle Italian Salad Dressing
1 bag tri-colored pasta
Cook pasta al dente & drain. Mix in large bowl all ingredients but the Italian dressing.
Mix pasta in the veggies, etc.
To this mixture add approx: 1 tablespoon olive oil, 2 caps red wine vinegar, 2 pinches garlic, 1 pinch of oregano, fresh ground pepper to taste, and 1 tablespoon hot pepper juice.
Mix, then add Italian dressing and toss. It is a family recipe.
1 jar hot pepper rings-drained, saving one tablespoon
2 sticks pepperoni-sliced
1 block sharp cheddar cheese
1 bottle Italian Salad Dressing
1 bag tri-colored pasta
Cook pasta al dente & drain. Mix in large bowl all ingredients but the Italian dressing.
Mix pasta in the veggies, etc.
To this mixture add approx: 1 tablespoon olive oil, 2 caps red wine vinegar, 2 pinches garlic, 1 pinch of oregano, fresh ground pepper to taste, and 1 tablespoon hot pepper juice.
Mix, then add Italian dressing and toss. It is a family recipe.
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Sausage Dip for Any Event
3-Any kind of sausage of choice (turkey, pork, etc), hot/mild2-Cream Cheese2-Cans of dice tomatoesCook/drain the sausageDrain the cans of dice tomatoes
Cream Cheese should be soft before addingAdd all of the ingredients into a bowl and mix together.
If it needs to be heated, just nuke it for a few minutes depending of how much you made. Serve lime chips with the sausage dip to give a little extra zip to the taste.
Recipe was passed down from a very dear co-worker from Washington, D.C. Your know who you are. Thank you very much.
Cream Cheese should be soft before addingAdd all of the ingredients into a bowl and mix together.
If it needs to be heated, just nuke it for a few minutes depending of how much you made. Serve lime chips with the sausage dip to give a little extra zip to the taste.
Recipe was passed down from a very dear co-worker from Washington, D.C. Your know who you are. Thank you very much.