Pineapple Pretzel Salad

Pineapple Pretzel Salad

      Pretzel mixture

• 1 cup crushed pretzels
• 1 stick better, melted
• 1/3 powdered sugar 

• 8 oz cream cheese
• 1/2 cup sugar
• 20 oz can crushed pineapple, drained
• 8 oz cool whip

In a bowl, mix crushed pretzels, butter, and powder sugar.  Spread on a cookie sheet and bake at 400° for 6 minutes until lightly browned.  Let cool.  Break up pretzels mixture. 

In a bowl, mix cream cheese and sugar with an electric mixer.  Add pineapple to mixture.  Fold in cool whip.  Fold in pretzel mixture to the salad.  Refrigerator.  

Broccoli Salad

Broccoli Salad

• 1/2 cup mayo
• 1/4 cup sugar
• 2 Tbsp vinegar
• 2 cups of shredded cheddar cheese
• 6 slices cooked bacon slices, crumbled
• 1 bell pepper, cut into small cubes
• 2 heads of broccoli, cut into small pieces

In a bowl, mix Mayo, sugar, vinegar, cheese, bacon, pepper, and broccoli.  Refrigerate for a hour before serving.

Homemade Scones

Homemade Scones

• 1 3/4 cup flour
• 3 Tbsp sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter, room temperature
• 1 egg
• 1/2 cup raisins, cranraisins,or currents
• 4 to 6 Tbsp 1/2 & 1/2 or milk
• 1 egg, beaten

Preheat oven to 400°.  In a large bowl mix flour, sugar, baking powder and salt.  Cut the butter into the mixture until it is fine crumbs.  Stir in 1 egg and mix thoroughly.  Add raisins and mix.  Add milk and mix, add until dough leaves the sides of the bowl.  

Prepare a surface with lightly flouring the surface.  Knead dough about 10 times on surface.  Roll out dough to an inch high thickness.  Cut out pieces using a cookie cutter or glass.  Place them on a uncreased cookie sheet.  Brush the last egg over the tops of the pieces so they will brown.

Bake for 10 to 12 minutes.  

Serve with Butter or Raspberry Dip

Raspberry Dip for scones

Raspberry Dip for Homemade Scones 

• 1 cup sour cream
• 1 8 oz package of Neufchatel cheese, softened
• 1/2 cup sugar
• 1/2 cup fresh raspberries
• 1 Tbsp Raspberry extract

In a large bowl, mix with an electric mixer the sour cream, cheese, sugar, Raspberries and extract until smooth.  Transfer to serving bowl and cover, place in refrigerator for 30 minutes or longer.  

Hungarian Paprikash

Hungarian Paprikash

Ingredients

• 2 pounds beef stew meat
• 2 onions, chopped
• 1 red pepper, chopped 
• 1 yellow pepper, chopped
• 1 cup mushrooms, sliced
• 14 oz can diced tomatoes
• 1 can of cream of mushroom soup
• 1 Tbsp paprika
• 1 tsp thyme
• 1/4 tsp black pepper

Directions

 Cut meat into 1 inch pieces.  In a slow cooker add all ingredients and cover.  

 Cook either on High for 4-5 hours or Low for 8-10 hours.  

 Serve on noodles and top with sour cream. 

An old world long braising stew, Paprikash is a Hungarian dish that is often made with meat, onion and paprika. 

Hungarian Paprikash

Hungarian Paprikash

Ingredients

• 2 pounds beef stew meat
• 2 onions, chopped
• 1 red pepper, chopped 
• 1 yellow pepper, chopped
• 1 cup mushrooms, sliced
• 14 oz can diced tomatoes
• 1 can of cream of mushroom soup
• 1 Tbsp paprika
• 1 tsp thyme
• 1/4 tsp black pepper

Directions

 Cut meat into 1 inch pieces.  In a slow cooker add all ingredients and cover.  

 Cook either on High for 4-5 hours or Low for 8-10 hours.  

 Serve on noodles and top with sour cream. 

An old world long braising stew, Paprikash is a Hungarian dish that is often made with meat, onion and paprika. 

Extra Espresso Brownies

Extra Espresso Brownies

Recipe is from the Star Tribune Newspaper - August 31, 2014

Palm Beach Brownies

Makes about 2 dozen brownies.

Note: Adapted from several Maida Heatter cookbooks, including “Maida Heatter’s Book of Great Chocolate Desserts.”

Ingredients

• 1 c. (2 sticks) unsalted butter, plus 2 tbsp. for pan

• 8 oz. unsweetened chocolate, coarsely chopped

• 5 eggs

• 1 tbsp. vanilla extract

• 1/4 tsp. almond extract

• 1/4 tsp. salt

• 1 tbsp. dry instant espresso powder

• 3 3/4 c. sugar

• 1 2/3 c. flour

• 8 oz. (2 generous c.) walnut, roughly chopped

Directions

Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.

Invert a 9- by 13-inch baking pan and drape it with a piece of aluminum foil, shiny side down, long enough to cover the pan’s sides. Using your hands, carefully press down on the foil around the sides and the corners to shape it over the pan to create a foil liner. Remove foil, turn pan right side up, place foil liner in pan and carefully press into place. Place 2 tablespoons butter into prepared pan. Place pan in oven for 1 to 2 minutes to melt butter, then brush melted butter evenly across bottom of foil-lined pan.

In a double boiler over gently simmering water (or in a microwave oven), combine chocolate with remaining 1 cup butter, stirring occasionally, until chocolate and butter have melted and are thoroughly combined and smooth. Remove from heat and set aside to cool to room temperature.

In the bowl of an electric mixer on low speed, beat eggs, vanilla extract, almond extract, salt, espresso powder and sugar for 1 minute. Increase speed to medium-high and beat for 9 additional minutes. Scrape bottom and sides of bowl, reduce speed to medium, add cooled chocolate-butter mixture and mix until combined. Reduce speed to low, add flour and mix until just combined. Stir in nuts.

Scrape batter evenly into prepared pan and smooth the top with a rubber spatula.

Bake for 16 minutes, then rotate pan halfway. Cover pan loosely with aluminum foil and continue baking for another 16 minutes. At this point, the brownies should be pulling away from the pan’s edges and the top should have developed a few modest cracks. The brownies should have a thick, crisp crust, but if you insert a toothpick in the middle, it will come out wet. If no cracks have appeared, remove aluminum foil cover and bake an additional minute (up to three minutes, checking after each minute). Do not overbake.

Remove from oven, transfer pan to a wire rack and cool to room temperature. Cover with aluminum foil and freeze at least overnight.

When ready to serve, thaw brownies. Cover with a wire rack or cookie sheet and invert, removing the pan and peeling away the aluminum foil layer. Cover with a cutting board and invert, leaving brownies right-side up.

Using a serrated knife, trim the dark, dry edges (saving as a treat for the baker, with a glass of cold milk) and cut brownies into squares or rectangles. Serve chilled or at room temperature. Wrap individual brownies in plastic wrap, or store in an airtight container.

Extra Espresso Brownies

Extra Espresso Brownies

Recipe is from the Star Tribune Newspaper - August 31, 2014

Palm Beach Brownies

Makes about 2 dozen brownies.

Note: Adapted from several Maida Heatter cookbooks, including “Maida Heatter’s Book of Great Chocolate Desserts.”

Ingredients

• 1 c. (2 sticks) unsalted butter, plus 2 tbsp. for pan

• 8 oz. unsweetened chocolate, coarsely chopped

• 5 eggs

• 1 tbsp. vanilla extract

• 1/4 tsp. almond extract

• 1/4 tsp. salt

• 1 tbsp. dry instant espresso powder

• 3 3/4 c. sugar

• 1 2/3 c. flour

• 8 oz. (2 generous c.) walnut, roughly chopped

Directions

Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.

Invert a 9- by 13-inch baking pan and drape it with a piece of aluminum foil, shiny side down, long enough to cover the pan’s sides. Using your hands, carefully press down on the foil around the sides and the corners to shape it over the pan to create a foil liner. Remove foil, turn pan right side up, place foil liner in pan and carefully press into place. Place 2 tablespoons butter into prepared pan. Place pan in oven for 1 to 2 minutes to melt butter, then brush melted butter evenly across bottom of foil-lined pan.

In a double boiler over gently simmering water (or in a microwave oven), combine chocolate with remaining 1 cup butter, stirring occasionally, until chocolate and butter have melted and are thoroughly combined and smooth. Remove from heat and set aside to cool to room temperature.

In the bowl of an electric mixer on low speed, beat eggs, vanilla extract, almond extract, salt, espresso powder and sugar for 1 minute. Increase speed to medium-high and beat for 9 additional minutes. Scrape bottom and sides of bowl, reduce speed to medium, add cooled chocolate-butter mixture and mix until combined. Reduce speed to low, add flour and mix until just combined. Stir in nuts.

Scrape batter evenly into prepared pan and smooth the top with a rubber spatula.

Bake for 16 minutes, then rotate pan halfway. Cover pan loosely with aluminum foil and continue baking for another 16 minutes. At this point, the brownies should be pulling away from the pan’s edges and the top should have developed a few modest cracks. The brownies should have a thick, crisp crust, but if you insert a toothpick in the middle, it will come out wet. If no cracks have appeared, remove aluminum foil cover and bake an additional minute (up to three minutes, checking after each minute). Do not overbake.

Remove from oven, transfer pan to a wire rack and cool to room temperature. Cover with aluminum foil and freeze at least overnight.

When ready to serve, thaw brownies. Cover with a wire rack or cookie sheet and invert, removing the pan and peeling away the aluminum foil layer. Cover with a cutting board and invert, leaving brownies right-side up.

Using a serrated knife, trim the dark, dry edges (saving as a treat for the baker, with a glass of cold milk) and cut brownies into squares or rectangles. Serve chilled or at room temperature. Wrap individual brownies in plastic wrap, or store in an airtight container.

Cranberry thighs Chicken

Cranberry thighs Chicken

2 pounds chicken thighs

2 mediums apples, cored and cut into small chunks

1 medium onion, thinly sliced

1 1/2 cup fresh cranberries

1/4 cup frozen lemonade concentrate

2 tablespoons quick cooking tapioca

2 tablespoons honey

In a 3 to 4 quart slow cooker combine apples, onions, and chicken. 

In a medium bowl combine 1 cup cranberries, lemonade juice, tapioca, and honey. 

Pour over mixture in cooker.   Cover and cook on low heat for 4 to 6 hours.  Add remaining cranberries and cover.  Cook for 1 to 2 hours.  Cranberries will start popping.   

Orange Swirl Pumpkin Pie

Orange Swirl Pumpkin Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 can (14 oz) sweetened condensed milk

2 eggs

1 package (3 oz) cream cheese, softened

1/4 cup orange marmalade

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 teaspoon pumpkin pie spice

1 cup whipping (heavy) cream

2 tablespoons orange marmalade

  Orange peel curls, if desired

• 1 Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2 In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth.
• 3 Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in center comes out clean. Cool completely, about 2 hours.
• 4 In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls.

Three Bean Salad

Three Bean Salad

• 1 1 (15-ounce) can Chick Peas, drained and rinsed
• 1 1 (15-ounce) can cannelloni beans, drained and rinsed
• 1 (15oz) can of black eye peas
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 cup of sliced cherry tomatoes
• 1 red bell pepper, cut into cubes
• 1/2 cup minced chives
• 2 cups thinly sliced celery
• 4 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

optional – cheese of choice cut into small cubes.
Drain beans and peas in a colander, then rinse clean.  In a mixing bowl mix in the peas, beans, tomatoes, bell pepper, chives, celery, cilantro, and garlic.  In a small bowl mix lime juice, oil, cumin, salt and pepper.  Combine mixture to large bowl, making sure everything is coated.  Let stand 10 minutes for flavors to blend, best left over night in refrigerator to fuse flavors.

Very Wild Mushrooms Stuffing

Something to Share
Each Thanksgiving we make our annual dinner than consisted of turkey, wild mushrooms stuffing, cranberry sauce, orange sweet potato and a pumpkin pie all made homemade.  Family and friends have asked for this recipe and others.  Once again this was are all time best dish.  For Christmas we added the turkey legs and wings to the top and cooked it.  Removed legs and wings to brown the top of bread.  It cuts the time for cooking the turkey body.   

 I still see my dad's eyes as I grabbed the stuffing and headed downstairs.  I wanted to document what it looked like to show others.  I was told I had 2 minutes and that was all I needed. 

Very Wild Mushrooms Stuffing 

- version of Emeril Lagasse recipe

5 cups fresh white bread, crust removed and cubed (best version with sundried tomato bread)

1 ½ cups milk

6 slices apple bacon, sliced into ¼-inch pieces

1 ½ onions, finely chopped

3 ribs celery, finely chopped

1 tablespoon minced garlic

1 pound assorted mushrooms, sliced

        (best version with dried portabella, shiitake & woodear mushrooms.  Using mushroom juicy.)

1 cup Marsala wine

1 egg, lightly beaten

1 ½ tablespoons chopped fresh thyme

1 ½ tablespoons chopped fresh oregano

¾ cup chicken broth, or as needed

Salt and freshly ground black pepper, to taste

2 tablespoons fine dry breadcrumbs

Cooking Directions

In a bowl, soak the bread cubes in the milk.
In a saute pan, cook the bacon over medium-high heat until crisp and fat has rendered. Add the onion, celery, and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring, until they have released their liquid and are soft, 4 to 6 minutes. Add the Marsala and cook until nearly evaporated. Remove from the heat and set aside until completely cooled.
Preheat the oven to 375 degrees F and butter a 9-inch square baking dish.
Squeeze any excess milk from the bread and place the bread in a large mixing bowl. Add the egg, mushroom mixture, chopped thyme and oregano, and enough broth to moisten the stuffing. Season with salt and pepper to taste.
Transfer mixture to the prepared baking dish and then sprinkle with the breadcrumbs. Cover with aluminum foil and bake for 45 minutes, then uncover and continue to cook until lightly browned on top and heated throughout, 15 to 30 minutes longer.

Orange Swirl Pumpkin Pie

Orange Swirl Pumpkin Pie

from Betty Crocker.com

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 can (14 oz) sweetened condensed milk

2 eggs

1 package (3 oz) cream cheese, softened

1/4 cup orange marmalade

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 teaspoon pumpkin pie spice

1 cup whipping (heavy) cream

2 tablespoons orange marmalade

  Orange peel curls, if desired

• 1 Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2 In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth.
• 3 Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in center comes out clean. Cool completely, about 2 hours.
• 4 In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls.

Pumpkin Pancakes

Three Bean Salad - recent work

  Three Bean Salad

• 1 1 (15-ounce) can Chick Peas, drained and rinsed
• 1 1 (15-ounce) can cannelloni beans, drained and rinsed
• 1 (15oz) can of black eye peas
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 cup of sliced cherry tomatoes
• 1 red bell pepper, cut into cubes
• 1/2 cup minced chives
• 2 cups thinly sliced celery
• 4 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

optional - cheese of choice cut into small cubes.  

Drain beans and peas in a colander, then rinse clean.  In a mixing bowl mix in the peas, beans, tomatoes, bell pepper, chives, celery, cilantro, and garlic.  In a small bowl mix lime juice, oil, cumin, salt and pepper.  Combine mixture to large bowl, making sure everything is coated.  Let stand 10 minutes for flavors to blend, best left over night in refrigerator to fuse flavors. 

Tortialla Soup with vegetables

Tortialla Soup with vegetables
from the Williams-Sonoma Soup & Stew cookbook

This is the fourth time I have made this soup from this cookbook and every recipe is wonderful.
I little different spin on some recipes.

Tortilla Soup with vegetables

2 tbs Corn oil
1 yellow onion, chopped finely
4 cloves garlic, minced
4 tbs cilantro, chopped
1 14 oz can diced fire roasted tomatoes with juice
1 tsp ground cumin
4 cups chicken stock or vegetable stock
1 zucchini, julienned
1 carrot, peeled and julienned
4 corn tortillas, slightly stale or dry, halved crosswise and sliced into thin strips
1 dried pasilla chile, stemmed and seeded
or 1 can of chile peppers
1/4 cup coarsely shredded Monterrey jack cheese

In a soup pot over medium heat, heat the oil. Add the onion and saute until golden brown, about 7 minutes; do not burn. Add the garlic and 2 tablespoons of the cilantro and saute 1 minute longer. Add the tomatoes with their juice and the cumin and cook, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the stock and remove from the heat. Using a handheld or standing blender, puree the soup until smooth.

Return the soup to medium low heat. Add the zucchini and carrot, partially cover and cook, stirring occasionally until the vegetables are tender, about 15 minutes. Season to taste with salt and pepper.

Meanwhile, preheat the over to 400°F. Arrange the tortilla strips in a single layer on a baking sheet and bake until crisp and beginning to brown, 7-8 minutes. Set aside.

Place the chile in a dry cast-iron or nonstick frying pan over medium high heat and cook until it is fragrant and puffed about 2 minutes per side; do not let burn. Remove the stem, crush the chile in a mortar or with the side of a heavy knife, and set aside.

Ladle the soup into warmed bowls. Garnish with the toasted tortilla strips, crushed chile, remainign 2 tablespoons cilantro and cheese. Serve immediately.

Where the Tea meets the afternoon

Carrot-Ginger Tea Sandwich Recipe

• 2 chopped or grated carrots
• 2 tablespoons cream cheese, softened
• 2 tablespoons mayonnaise
• 1 teaspoon ginger paste
• Salt and pepper to taste
• 4 slices multi-grain bread
• 4 teaspoons unsalted butter
• Alfalfa sprouts or watercress

In a medium bowl combine carrots, cream cheese, mayonnaise, ginger paste and salt and pepper to taste. Spread butter on one side of the bread. Place mixture over the butter side of bread and top with alfalfa sprouts or watercress and cover with the bread. Carefully cut the crusts from each sandwich with a sharp knife. Sandwiches are best to let rest.

Cucumber Sandwiches

• 1 large cucumber
• 8 oz cream cheese, room temperature
• 3 chives
• 1 packet of dry Italian dressing mix
• 1/4 garlic powder
• 1/4 paprika
• 1 package of Pepperidge farm party bread

Wash cucumber, use a fork or cooking tool to leave stripes down the sides of the cucumber.  Slice the cucumber into 1/4 slices or thinner.  

In a bowl, stir cream cheese, Italian mix, garlic and paprika.  Add chives and mix.  

Spread on a slice of bread the mixture and place a cucumber on it.  Place a slice of bread on top.  Cover sandwiches and refrigerator.     

Apple Oatmeal Waffles

Apple Oatmeal Waffles

Ingredients 
1 egg
¾ cup all purpose flour
¾ cup quick oats
1 tsp baking powder
1/8 salt
½ tsp cinnamon
¾ cup apple juice
1 tsp honey
4 tbs butter or margarine room temperature
¼ medium apple, peeled and diced - microwave until soft
¼ cup chopped walnuts optional
2 tbs raisins optional

Mix together dry ingredients and set aside. Combine egg, juice, honey and butter. Add to dry ingredients, mixing until just blended. Add apple, nuts and raisins.

Makes about 2-3 waffles