Shrimp Cocktail Appetizer

• 1/2 cup catsup


• 2 tablespoons hot cream style horseradish


• 1/4 teaspoon sugar


• 1/2 teaspoon Kosher salt


• 1/2 teaspoons freshly cracked black pepper


• 2 teaspoons fresh lemon juice


• 4 drops Tabasco


• 1/2 teaspoon Worcestershire


• 2 garlic cloves, minced


• 2 martini glasses


• 20-24 shrimp seafood, cooked, peeled, tail-on (61 to 70 count)


• 2 slices lemons


• 2 parsley sprigs

1. Make the shrimp cocktail sauce by combining the catsup, horseradish, sugar, salt, black pepper, fresh lemon juice, Tabasco, Worcestershire and minced garlic cloves together in a small bowl. Can be prepared in advance.


2. Spoon the cocktail sauce into martini glasses, arrange shrimp around the rim draping tails over the side for a beautiful presentation.


3. Make a slit in the lemon slices from the peel to the center, place on rim of glasses, add parsley sprigs for garnish and serve.

Shrimp Cocktail Appetizer @ Group Recipes

Julienne of Fresh Snow Peas and Carrots with Lemon Vinaigrette

• Carrots, peeled, cut into 3" matchsticks (julienne)


• Fresh snow peas, trimmed, cut into matchsticks (julienne)


• 2 tablespoons extra-virgin olive oil


• 1 tablespoon fresh lemon juice


• 1/4 teaspoon minced garlic


• 1/4 teaspoon Kosher salt


• freshly cracked black pepper


• 1/4 teaspoon fresh Thyme leaves

1. Place carrots and snow peas in a saucepan with boiling salted water, immediately drain and plunge into ice water; drain again and put into a bowl. Set aside.


2. Put olive oil, lemon juice, minced garlic, salt, pepper and thyme in a small bowl, whisk to blend and pour a small amount over vegetables, toss lightly and serve chilled with the main course.


3. **use a mandoline or sharp knife to cut vegetables into thin julienne strips

Fresh Snow Peas And Carrots With Lemon Vinaigrette @ Group Recipes

Crispy Crust Top baked Potatoes

• 4 6-8 oz long baking potatoes, peeled.


• 3 Tbsp extra-virgin olive oil, divided


• 1/4 cup Parmesan cheese


• 1/2 cup fine breadcrumps


• 1tsp paprika


• kosher salt to taste


• 2 Tbsp melted butter


• 2 tsp fresh parsley, minced for garnish

1. Place the potaotes in cold water to prevent browning as they are prepared.


2. Cut and discard a thin lengthwise slice from the bottom of each potato so that they will sit flat on a cutting board.


3. Place two long handled wooden spoons or chopsticks lengthwise on both sides of potato to prevent knife from cutting entirely through. Using a sharp knife held at right angles to the wooden spoons or chopsticks, thinly slice potatoes crosswise, do not cut completely through.


4. Return potatoes to cold water and repeat this process until all potatoes are sliced.


5. Towel dry potatoes, place cut side up in a shallow greased baking pan, brush with 1 tablespoons oil.


6. In a food processor puree the Parmesan cheese, breadcrumbs, paprika, salt and remaining 2 tablespoon extra-virgin olive oil; spread on potatoes pressing to adhere. Cover with foil and bake potatoes at 450° for 30 minutes. Remove foil and bake 15-20 minutes more.


7. The potato slices fan out as they bake. Drizzle with melted butter, parsley and serve.

Crispy Crust Baked Potatoes @ Group Recipes

Lobster Tail with herbed butter sauce

• 4 Lobster tail - each 6 oz.


• 1/2 cup water


• 4 Tbsp unsalted butter


• a pinch of salt & pepper


• Lemon wedges, for garnish


• * Butter sauce*


• 1 stick salted butter, at room temperature


• 2 tablespoons chopped chives


• 1 tablespoon chopped tarragon leaves


• 1 clove garlic, minced


• Dash hot sauce


• Freshly ground black pepper

1. In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.


2. In a skillet, add 1/2 cup of water to boil, reduce heat to low and slowly add 4 Tbsp butter whisking to emulsify. DO NOT BOIL.


3. Rinse the lobster. Open the lobster tail in butterfly form and sprinkle with salt and pepper, to taste.


4. Place the lobster tail in the skillet and cover. Maintaining a controlled temperature ( about 160~180 degree ).


5. Steam cook for 8 minutes. DO NOT OVERCOOK.


6. Serve with herbed butter sauce.

Lobster Tail With Butter Sauce @ Group Recipes

Recipe: Rich and Creamy Chocolate Pudding

1/4 cup granulated sugar

1/4 cup packed brown sugar

1/4 cup unsweetened cocoa powder

2 tablespoons cornstarch

1 teaspoon instant espresso coffee powder or instant coffee crystals

2 cups milk

1 egg, lightly beaten

1 tablespoon butter

1 teaspoon vanilla

1 banana, sliced (optional)

1 tablespoon chopped crystalized ginger (optional)

In a medium saucepan combine sugars, cocoa powder, cornstarch, and espresso powder.

Gradually stir in milk.

Cook and stir over medium heat until thickened and bubbly; reduce heat.

Cook and stir for 2 minutes more.

Remove from heat.

Gradually whisk about 1/2 cup of the hot milk mixture into egg to a medium bowl.

Add egg mixture to milk mixture in saucepan, stirring constantly.

Return saucepan to heat.

Reduce heat to medium-low; cook and stir for 2 minutes more.

Remove from heat.

Stir in butter and vanilla.

Place saucepan in a very large bowl half-filled with ice water.

Stir pudding constantly for 2 minutes to cool quickly.

Transfer to a medium bowl.

Cover surface of pudding with plastic wrap.

Refrigerate 2 to 24 hours.

To serve, top with sliced banana and/or crystalized ginger.

Makes 4 servings.

Better Homes and Garden Magazine, September 2009

Recipe: Mongolian Beef

2 tablespoons low-sodium soy sauce

1 teaspoon sugar

1 teaspoon cornstarch

2 teaspoons red cooking wine

2 teaspoons hoisin sauce

1 teaspoon rice vinegar

1 teaspoon chile paste with garlic

1/4 teaspoon salt

2 tablespoons peanut oil

1 tablespoon minced peeled fresh ginger

1 tablespoon minced fresh garlic

1 pound flank steak, thinly sliced across the grain

4 medium green onions, cut into 2 inch pieces

Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium-high heat.

Add minced ginger, minced garlic, and beef; saute for 2 minutes or until beef is browned.

Add green onion pieces; saute 30 seconds.

Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Serve with rice noodles or rice.

Makes 4 servings.

Cooking Light, December 2009 with some modifications I made.

Baked Leek and Mushrooms

Serve: 4 Prep 15 mins Cook 45 mins

Ingredients:

• 1oz butter
• 5 medium leeks, trimmed and sliced
• 8 ¾ oz mushrooms, sliced
• 1 clove of garlic, crushed
• 3 fl oz chicken stock , or vegetable stock
• 5 fl oz cream of mushroom
• 1 tsp thyme leaves
• 1 oz grated parmesan
• a pinch of parsley, chopped

Direction:

1. 1. Preheat the oven to 375 degree..
2. Melt the butter over a medium heat and add the leeks. Saute the leeks for 2-3 minutes, stirring occasionally.
3. Add the mushrooms and thyme leaves. Season with salt and pepper. Finally, add the garlic and cook for a further 3-4 minutes.
4. When the vegetables are lightly browned, add the chicken stock and cream of mushroom. Bring to the boil.
5. Transfer the leeks to the oven dish and bake for 20 minutes.
6. Remove the dish from the oven and sprinkle over the parmesan.
7. Return the dish to the oven for a further 10 minutes, until most of the liquid has evaporated. garnish with chopped parsley
8. Serve immediately.

http://www.grouprecipes.com/107997/baked-leek-amp-mushrooms-with-parmesan.html

Random Picks: New Recipe Box- Sweet Treats

I have been wanting to do this little project for a long time and lately got a little creative time. I made a new recipe box only for my "Sweet Treats". I did a little reorganizing with my recipe cards and categorized my new box with dessert tabs: Bars, Cakes, Cookies, Cupcakes, Frostings, Frozen, Fruit, Holiday, Ice Cream, Pies, Puddings, and Sauces. I had originally had all these recipes under one tab called "Desserts". My recipe box was getting too full and having separate and more specific dessert categories makes it much easier to find a recipe.

Recipe: Buttermilk Pancakes

3 tablespoons butter, melted

2 cups unbleached all-purpose flour

1/4 cup granulated sugar

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups buttermilk

2 large eggs

Vegetable oil for pan

Maple syrup for serving

In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk the buttermilk and eggs.

Pour the wet ingredients into the dry ingredients.

Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.

Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps).

Let the batter rest while you heat the pan.

Heat a griddle or a large skillet over medium heat until drops of water briefly dance on the surface before evaporating.

Lightly oil the griddle.

Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart.

let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes.

Check the underside of each pancake to make sure it's nicely browned; then flip.

Cook until the second side is nicely browned, about 1 minute more.

Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

Fine Cooking Magazine

December/January 2010

Recipe: Lemon Chicken with Avocado Salsa

Chicken:

1 tablespoon lime juice

1 1/2 tablespoon lemon juice

1 1/2 tablespoon olive oil

2 boneless skinless chicken breasts

1/4 teaspoon salt

Salsa:

2 small tomatoes, chopped

2 tablespoons finely chopped onion

2 teaspoons lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 avocado, peeled and finely chopped

Drizzle olive oil over salsa

To prepare chicken:

Cut chicken breasts into strips and cut strips in half.

Combine first 4 ingredients in a large bowl; toss and let stand 3 minutes.

Remove chicken from marinade; discard marinade.

Sprinkle chicken evenly with 1/4 teaspoon salt.

Heat pan on stove over medium-high heat.

Add chicken to pan; cook until slightly browned on each side or until done.

To prepare salsa:

Combine tomatoes and next 4 ingredients in a medium bowl.

Add avocado; stir gently to combine; add olive oil.

Serve salsa over chicken.

Makes about 2 servings.

My Own Recipe

November 2009

Recipe: Chocolate-Caramel Cookie Bars

For the Crust:

4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment

1/4 cup packed light brown sugar

1 1/2 cups all-purpose flour

1/4 teaspoon table salt

For the Chocolate Caramel:

10 1/2 ounces milk chocolate, chopped (2 cups)

1 1/2 cups granulated sugar

1/4 cup water

3 ounces (6 tablespoons) unsalted butter

1 cup heavy cream

1/2 teaspoon table salt

1 tablespoon sea salt; preferably fleur de sel

Preheat oven to 350 degrees.

Make the crust: Line a 9 inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang.

Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes.

Add flour and table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Make the Chocolate Caramel: Place chocolate in a medium bowl.

Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes.

Remove from heat.

Add butter, cream and table salt.

Bring to a boil, stirring until smooth.

Pour over chocolate.

Let stand for 2 minutes.

Stir to combine, and let stand until cool, about 10 minutes.

Pour mixture over crust.

Refrigerate at least 4 hours, or overnight.

Run a knife around edges; lift parchment to remove whole bar from pan.

Sprinkle with sea salt.

Trim edges, and cut into 16 bars.

Bars can be refrigerated for up to 3 days.

MarthaStewart.com

Spinach and Berries with Balsimic Vinaigrette

Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 1/4 cup fat-free, low-sodium chicken broth
• 1 Tbsp frozen orange juice concentrate, thawed
• 1 1/2 tsps sugar
• 2 Tbsps extravigin ilive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 garlic clove, minced

To prepare vinaigrette, combine all ingredients, stirring with a shisk

Green Bean Salad with Walnut

Serve 8 Prep: 10 mins Cook: 10 mins
Ingredients:

• 2 lbs green bean, stem ends removed


• 1/3 cup diced red onion


• 1/3 cup chopped flat leaf parsley


• 1/3 cup diced roasted red pepper


• 1 tsp minced garlic


• 1 1/2 Tbsp red wine vinegar


• 1 1/2 Tbsp Dijon mustard


• 3 Tbsp extra virgin olive oil


• a handful walnut, toasted and chopped

Direction:

1. Cook green bean in a pot of boiling water until crisp tender, about 5 to 6 minutes.


2. Remove to a bowl filled with ice water to stop the cooking.


3. Drain and dry with paper towels then place in a serving bowl


4. Mix the sauce ( vinegar, mustard, olive oil)


5. Toss with remaining ingredients. Season, to taste, with salt and pepper.


6. Let sit at room temperature, at least 30 minutes.

Green Bean Salad @ Group Recipes

Glazed petite carrots

Serve 8 Prep: 10 mins Cook: 10minutes

Ingredients:

• 2 lbs petites carrots, tops removed but with a little green left attached


• 2 Tbsp butter


• 3 Tbsp brown sugar or honey


• 1/2 tsp white wine vinegar


• 1 Tbsp lemon Juice


• 2 clove garlic, smashed


• 1 Tbsp, fresh thyme


• a pinch of cayenne pepper


• a pinch of salt


• a pinch or chopped fresh parsley

Directions:

1. Bring a pot of well-salted water to a boil.


2. Set up a bowl of ice water


3. Blanch the carrots in the boiling water for 5-6 minutes ( cooked but still have some crunch). Plunge them immediately into ice water.


4. When cook, dry carrots with pepper towel.


5. To a large skillet add the butter, sugar or honey, lemon juice, vinegar, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally.


6. When most of liquid has reduced and the mixture seems homogeneous, and add the carrots. the carrots should form a single layer in the pan.


7. Cook for another 2 to 3 minutes or until the carrots are completely coated through, shiny and delicious.


8. Garnish with chopped parsley

Glazed Petites Carrots @ Group Recipes

Recipe: Cheesy Ranch Chex Mix

9 cups corn chex, wheat chex, rice chex cereal (or combination)

2 cups Cheezits

2 cups mini pretzels

3 tablespoons butter, melted

1 package (1 ounce) Ranch dressing and seasoning mix

1/2 cup grated parmesan cheese

Preheat oven to 350 degrees.

In a big bowl combine chex, Cheezits, and pretzels.

Add melted butter and mix well.

Sprinkle little bit of Ranch dressing seasoning mix and stir well until package contents are gone.

Add parmesan cheese and mix until evenly coated.

Take a baking sheet and cover with tin foil.

Place half of mix on baking sheet and spread evenly; bake in oven for 5 minutes, let cool.

Repeat with remaining chex mix.

Store in airtight container.

Recipe taken from Chex.com- Directions modified by Susan S.

Orzo salad with spinach

This is a quick and easy side dish. It goes perfectly with the baked fish. Or top with the cooked shrimp and cheese!

Serve: 4 Prep: 10 min Cook: 10 min

Ingredients:

• 2 cup Orzo pasta
• 4 cups spinach, thinly sliced
• 1/2 red onion, diced
• 1 small cucumber, seeded and diced
• 2 green onion, white part, diced
• 1 tsp. minced garlic
• 5 radishes, cut in half, thinly sliced
• 1/2 cup packed fresh parsley, chopped
• 1/3 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tsp chicken flavour bouillon mix
• Freshly ground pepper
• a pinch of salt

Directions:

1. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
2. Meanwhile, toss the spinach, radishes, cucumber, onion, parsley,... and 1/3 cup each lemon juice and olive oil in a large bowl.
3. Add the orzo and season with bouillon mix, salt and pepper.

http://www.grouprecipes.com/106259/orzo-salad-with-spinach.html

Recipe: Peanut Butter Cookies with Butterscotch Bits

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 1/2 cups chunky peanut butter (not "all natural")

1 cup sugar

1 large egg

1 teaspoon vanilla extract

1 11 ounce package butterscotch morsels

In a large bowl, mix flour, baking soda and salt.

Beat butter and peanut butter until smooth.

Gradually add sugar, beating to blend.

Beat in egg and vanilla.

Stir in flour mixture and butterscotch morsels.

Form into a large disk and wrap in plastic.

Chill for 2 hours or overnight.

Preheat oven to 375 degrees; line 2 baking sheets with parchment (or tin foil).

Use hands to form dough into 1 1/2 inch balls.

Place balls about 2 inches apart on cookie sheets.

Using a fork, press balls flat, then press again to form a crisscross pattern.

Bake cookies until lightly browned 10-15 minutes.

Cook on sheets for 10 minutes, then transfer to racks to cool completely.

Repeat with remaining dough.

Makes about 2 dozen

All You magazine

August 2009

Recipe: Grilled Cheese with Bacon Sandwich

4 slices bread

4 slices bacon

4 slices american cheese

Butter

Preheat oven to 350 degrees.

In a large skillet, cook bacon to your desired doneness; drain on paper towels.

Take baking sheet and layer with tin foil.

Butter 4 slices of bread, buttered side down on baking sheet.

Top with 2 slices of cheese and bacon.

Top with remaining bread, buttered side up.

Place sandwiches in oven for 5 minutes on one side; turn over and 3 minutes on other side; or until cheese has melted.

Cut sandwiches in half and serve with favorite soup.

Makes 2 sandwiches

My Own Recipe

November 2009

Recipe: Cheese Biscuits

2 1/2 cups all-purpose baking mix, Bisquick

1/4 teaspoon garlic powder

1/8 teaspoon ground red pepper

1 large egg, lightly beaten

1/3 cup milk

1/3 cup sour cream

3 tablespoons butter, melted

1 cup shredded sharp Cheddar cheese

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a large bowl, combine baking mix, garlic powder, and red pepper; whiisk until blended.

Add egg, milk, sour cream, and 3 tablespoons butter, stirring until thoroughly combined.

Add cheese, stirring just until combined.

On prepared baking sheet drop batter evely into 12 mounds.

Bake at 400 degrees for 10 minutes.

Sandra Lee Magazine

October/November 2009

Recipe: Peanut Butter Cup Brownies

2 sticks unsalted butter, plus more for the pan

8 ounces bittersweet chocolate, chopped

4 large eggs

3 cups sugar

2 teaspons vanilla extract

1 1/2 cups all-purpose flour

kosher salt

8 large peanut butter cups, cut into pieces

Heat oven to 400 degrees.

Melt the butter and chocolate in a pan over low heat.

Using a mixer, beat the eggs and sugar until pale yellow and fluffy.

Lower speed and pour in the melted chocolate and vanilla.

Mix in flour and 1/4 teaspoon salt.

Fold in the peanut butter cups.

Scrape into a buttered 9x13 inch baking dish.

Bake until the tip of a knife comes out clean, about 30 minutes.

Makes 24

RealSimple.com

Food Fact: Potatoes

The Basics: Potoates can be divided into two main categores- starchy and waxy. Starchy potatoes like russets are fluffy and floury when cooked. Waxy varieties, such as new potatoes and fingerlings, are low in starch, have a creamy texture, and hold thier shape well when cooked. Yukon Golds are considered a waxy potato but have a slightly higher starch content, so they're especially versatile.

Buying and Storing: Look for potatoes that are firm and free of cracks and bruises. Avoid potatoes that have sprouted "eyes" or have green-tinged skin- both signs of improper storage. Store potatoes in a cool, dark place (not the refrigerator). Waxy potatoes are best used within a week, while starchy varieties keep for several months.

To cook: Pair potatoes with the cooking methods that suit them best. Fingerling and new potatoes are great steamed, boiled, sauteed, or roasted. Yukon Golds can be prepared like other waxy potatoes and are especially delicious when mashed. Russet potatoes can be sauteed, baked, cooked in gratins, or fried.

Martha Stewart Everyday Food magazine

October 2009

Food Fact: Onions

They're the foundation for an endless variety of recipes and are also great when eaten as a side dish. To make sure you always have fresh onions on hand, buy ones that are firm and heavy for their size, with shiny, papery skins and no bruising. At home, store them loose away from potatoes in a cool, dark place (not the refrigerator). They'll keep for up to 1 month (white onions have more moisture, so they will keep for a shorter amount of time.)

Martha Stewart Everyday Food Magazine

October 2009

Recipe: Layered Mexican Bake

1 pound ground beef

1/2 white onion, chopped

1/2 green pepper, chopped

2 teaspoons chili powder

1 cup salsa

1/2 package frozen corn

2 toritillas

sour cream

3/4 cup cheddar cheese

green onions

Heat oven to 375 degrees.

Brown meat with onions and peppers in large skillet on medium-high heat.

Stir in chili powder, cook 1 minute.

Add salsa and corn; mix well.

Simmer 5 minutes.

Spread 1 cup meat sauce onto bottom of 8 inch square baking dish.

Add 1 tortilla on top.

Add another layer of meat sauce.

Add tortilla.

Add remaining meat sauce.

Place layer of cheese on top.

Add green onions on top.

Bake in oven at 375 degrees for 15 minutes or until heated through.

Add dollops of sour cream on each piece served.

Recipe taken from Kraftfoods.com and modifed to my own

November 2009

Recipe: Cheesy Hash Skillet

6 slices of bacon

1 small onion, chopped

4 cups frozen Southern-style hash browns

1 1/2 cups shredded cheddar cheese

6 eggs

Cook bacon in large nonstick on medium heat until crisp.

Remove bacon from skillet, reserving 3 tablespoon drippings in skillet.

Drain bacon on paper towels.

Add onions and potatoes to skillet; cover.

Cook on medium-high heat 14 minutes or until potatoes are browned, stirring occsionally.

Stir in cheese.

Make 6 small wells in potato mixture; fill with eggs.

Top with bacon; cook, covered 3 to 4 minutes or just until eggs are set.

Let stand, covered 1 minute.

Kraftfoods.com

Kitchen Tip: No-Slip Cutting Board

Whether you slice, dice, or chop, cutting boards tend to slip around as you use them, which means you're more likely to accidentally cut yourself. To keep your work surface stable, moisten and fold a kitchen towel or a length of paper towels so that it's slightly smaller than the size of your cutting board. Place it on the counter, and then position your board on top.

Martha Stewart Everyday Food magazine

Date unknown

Food Fact: Eggs

Because eggs are an excellent source of protein, they help you feel fuller longer, give sustained energy, and may also help build and preserve muscle strength.

Although the egg whites contain the majority of the protein, the yolks are actually the most nutrient-dense part of the egg. Besides protein, the yolks contain lutein, which is especially important for eye health, choline, essential for brain function, and folate, vital to cell production.

Martha Stewart Everyday Food magazine

Date unknown

Random Picks: Quote

"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."

-Molly Wizenberg,

From A Homemade Life

Recipe: M&M Blondies

1 cup (2 sticks) unsalted butter, cut into pieces, room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour, spooned and leveled

1 package plain M&Ms

Preheat oven to 350 degrees.

Line an 8 inch square baking pan with tin foil leaving a 2 inch overhang; butter foil.

In a mixer, put in butter, brown sugar, and granulated sugar.

Mix in eggs and vanilla.

Add flour and mix just until moistened.

Transfer batter to prepared pan and smooth top.

Arrange candies in 12 rows on top of dough.

Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes.

Set pan on a wire rack and let cool completely.

Using foil overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

To store: keep in an airtight container at room temperature, up to 2 days)

Makes 16 squares.

NOTE: You can have fun and be festive with the M&Ms. For example: Halloween you could decorate top with brown, orange, green, and yellow M&Ms. Christmas you could do red and green. Valentine's Day could be pink and red...you get the idea!

Recipe taken from Martha Stewart Everyday Food magazine and modified

Ocober 2009

Curried Chicken sandwiches

Serve 6 Prep 20 mins

Ingredients:

• 2 cups cubed, cooked chicken
• 1 medium unpeeled red apple, chopped
• 3/4 cup dried cranberries
• 1/2 cup thinly sliced celery
• 1/4 red onions, chopped
• 1/4 cup chopped almonds
• 2 tablespoons thinly sliced green onions
• 3/4 cup mayonnaise
• 1 Tablespoon lemon juice
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• 6 slices bread
• 6 lettuce Leaves
• Heart shaped cutter

Directions:

1. In a bowl, combine the chicken, apples, cranberries, celery, red onions, almonds, green onions.
2. Add mayonnaise, lemon juice and curry powder, turmeric powder; and stir to coat.
3. Cover and refrigerate until ready to serve.
4. Cut each slice of bread with a 3-in. heart-shaped cookie cutter; then fill with lettuce and chicken salad inside of the cutter to mold the shape; remove the cutter.

http://www.grouprecipes.com/104803/curried-chicken-sandwiches.html

Banh-Mi Style Chicken Sandwiches

Serve 4 Prep 15 mins
This is a sweet, hot and spicy sandwich that's popular in vietnam


Ingredients:

• 4 8" soft baguettes, split


• 1/4 cup light mayonnaise


• 2 Tbsl sriracha (Thai hot sauce)


• 2 cooked chicken breast, sliced


• 1/4 cup sweet red chili sauce


• 1 to 2 jalapenos, seeded, thinly sliced


• 2/3 English cucumber, diagnoly sliced


• a handful Mint and cilantro leaves, sliced


• 2 cups shredded lettuce


• 1/2 cup shredded carrots


• 1 Tbsp seasoned rice vinegar

Directions:

1. Toss Chicken with sweet red chili sauce, set a side


2. Toss the lettuce and carrots with the vinegar, set a side


3. Mix the fresh herbs and jalapeno, set a side


4. Spread both side of the bread with mayonnaise and sriracha


5. Arrange chicken over the bottom halves


6. Add the mixture of herbs and jalapeno & cucumber


7. Add the mixture if lettuce & carrots


8. Add top halves and servce with lots of napkins

http://www.grouprecipes.com/104551/banh-mi-style-chicken-sandwiches.html

Random Picks: Cake Decorating- Lesson 4

For the last cake decorating class (Lesson 4) we were to bring a cake frosted. During our class we practiced making more roses and learned how to make sweet peas on stems and added leaves. We added a border and I put white dots all over the top of my cake. I am very excited about this cake. I love how it turned out and my roses were a success this time. On my border, I used the star tip and added little dots of green in the middle. It might be hard to see in the picture but it added a little color around the edge.

At the end of class we all got a completion of Course 1 certificate. I plan to continue on to Course 2 which is flowers and borders sometime next year. I am anxious to practice in the kitchen with all the techniques and fun things I learned the last four lessons.

The pictures are all of the cake I made during the class.

Recipe: Beef Burgundy

1 (2 pound) top round steak

1 white onion, chopped

1 garlic clove, minced

1/3 cup all-purpose flour

2 cans beef broth

1/2 cup Burgundy red cooking wine

2 tablespoon tomato paste

1/2 teaspooon dried thyne

dash of salt and black pepper

3 cups hot cooked medium egg noodles

Drizzle oil in pan on stove and brown meat on all sides.

In a crockpot, drizzle olive oil on bottom.

Place meat in bottom of crockpot.

In a pan on the stove, saute onions for 3 minutes and add garlic.

Add flour and stir constantly for 2 minutes.

Gradually add beef broth, wine, tomato paste, thyme, salt, and pepper; mix well and let simmer for 4 minutes.

Place entire gravy in crockpot over steak.

Turn crockpot on LOW for 4-6 hours, or HIGH for 2-4 hours.

Serve with hot cooked egg noodles.

My Own Recipe

October 2009

Recipe: Company Pot Roast

1 (2 pound) boneless chuck roast

1/4 cup low-sodium soy sauce

2 garlic cloves, minced

2 cans beef broth

1 tablespoon cracked black pepper

1 medium onions, cut into 2 inch pieces

1 (16 ounce) package baby carrots

2 large sized potatoes, peeled, cut in 1 inch cubes

1 can tomato paste

2 tablespoons all-purpose flour

4 tablespoons water

In a crockpot, drizzle olive oil on the bottom.

Brown roast on stove in a hot pan on all sides.

Place on botton of crockpot.

Add soy sauce, garlic, beef broth, pepper, onions, carrots, and potatoes.

Cook on LOW in crockpot for 10 hours.

Take out vegetables and place in a bowl, covered with tin foil to keep warm.

Place roast on a cutting board and cover with tin foil to keep warm; let set for 10 minutes.

Turn crockpot to HIGH and add flour and water to crockpot juice to make gravy.

Stir well and let come to a little boil.

Serve with meat and vegetables.

Makes 4 servings

My Own Recipe

October 2009

Random Picks: Cake Decorating Class- Lesson 3

Our third lesson of the cake decorating class I had made white cupcakes and frosted them with white frosting. We started with making a rose on top of our cupcakes. We learned how to make the shell borders and swirl flowers. We also learned how to stripe our piping bags and have our frosting come out with colored stripes. We made clown bodies and put on plastic clown heads- adorable and fun! We also learned how to make leaves and add them around our flowers and roses. For our final lesson (Lesson 4), we are to make another cake and bring it frosted. We are going to complete the cake with everything we have learned; roses, leaves, borders, flowers, dots, and lettering and hopefully by the end of class bring home a complete cake.

The pictures of the cupcakes are the actual ones I decorated in class.

One of the supplies we had to get was a Course 1 Cake Decorating book with all the lessons and what we will be doing in class. There are also practice sheets in the back of the book to practice flowers, step-by-step to make roses, borders, lettering, bows, and more. It will be a great book to refer back to for ideas and what tips to use and techniques.