Saturday, January 15, 2011

Pumpkin Pie on Steroids

1 Large can of pumpkin (29oz)
1 large can of evaporated milk(soup can size)
1 Cup of sugar
3 eggs
1 tsp cinnamon
1 tsp vanilla
1 box of yellow cake mix
1 bag of crushed pecans
3/4 cup butter melted

Mix pumpkin, milk, eggs,sugar cinnamon,vanilla until blended.

Pour in 9×13 dish. 

Then sprinkle dry cake mix over pumpkin.  Sprinkle pecans over dry cake mix. 

Pour butter evenly over pecans.  Bake at 350* for 50 min and ENJOY!!!!

La Madeline's Country Potato Soup

1/8 cup unsalted butter
2 leeks, thinly sliced
1 large yellow onion, sliced
1 1/2 qt. chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slides
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup bacon cooked and diced
salt to taste

In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon.

Wednesday, January 12, 2011

Chinese Take Out Lemon Chicken

1 Tbsp. oil 1 lb. boneless skinless chicken breasts, cut into strips 1 pkg. (6 oz.) snow peas (about 2 cups), trimmed 1 small red pepper, cut into strips 1 pkg. (0.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin 1 Tbsp. cornstarch 1/2 cup chicken broth 2 Tbsp. KRAFT Zesty Italian Dressing 2 cloves garlic, minced Make It

HEAT oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until done, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.

MIX dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.

SERVE over hot cooked rice, if desired.

Calories 230 Total fat 8 g Saturated fat 1.5 g Cholesterol 65 mg Sodium 290 mg Carbohydrate 7 g Dietary fiber 2 g Sugars 2 g Protein 28 g Vitamin A 15 %DV Vitamin C 50 %DV Calcium 4 %DV Iron 10 %DV Healthy Living InformationLow calorieGood source of vitamin A or CDiet Exchange1 Vegetable + 4 Meat (L)Nutrition BonusA great alternative to takeout, this tasty main dish is an excellent source of vitamin C from the combination of pea pods and red peppers. Carb Choices: 1/2

Creamy Lemon Squares

20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup granulated sugar
 2 eggs
2 Tbsp. flour
3 Tbsp. lemon zest, divided
1/4 cup fresh lemon juice
 1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar

HEAT oven to 350ºF.

LINE 8-inch square pan with foil. Mix wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.

BEAT Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.

Kraft Kitchens TipsSubstituteSubstitute 1 Tbsp. each lemon, lime and orange zest for the 3 Tbsp. lemon zest. Note from the Kraft KitchensFor a softer crust, reduce the crust baking time from 15 min. to 5 min. NoteYou should get about 1 Tbsp. zest and 2 Tbsp. juice from 1 lemon.nutritional information per serving

Calories 170 Total fat 7 g Saturated fat 2.5 g Cholesterol 35 mg Sodium 130 mg Carbohydrate 25 g Dietary fiber 0 g Sugars 18 g Protein 3 g Vitamin A 6 %DV Vitamin C 2 %DV Calcium 2 %DV Iron 4 %DV Healthy Living InformationLow sodium

Carb Choices: 1-1/2Diet Exchange  You'd never guess that this great-tasting version of a classic dessert is made with better-for-you products and can fit into your healthful eating plan.

Fiesta Chicken Enchiladas

small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped green onion
 1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
8 flour tortillas (6 inch)

HEAT oven to 350°F.

HEAT large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.

SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.

BAKE 15 to 20 min. or until heated through.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Kraft Kitchens TipsSize-WiseEnjoy this spicy main dish, but keep an eye on portion size.ShortcutSubstitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the shredded cooked fresh chicken.Special ExtraFor a spicier flavor, add 1 drained 4-oz. can chopped green chiles to the filling mixture before spooning onto tortillas. Continue as directed.

Fluffy Orange Layered Dessert

1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/4 cups cold fat-free milk
1 cup thawed COOL WHIP Sugar Free Whipped Topping
1-1/2 tsp. orange zest
1 pkg. (3 oz.) ladyfingers, split
1/4 cup orange juice, divided
 2 navel oranges, chopped
 1/3 cup PLANTERS Sliced Almonds, toasted
 1/4 tsp. ground nutmeg

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP and zest.

ARRANGE half the ladyfingers, rounded-sides down, in 8-or 9-inch square baking dish; drizzle with 2 Tbsp. orange juice. Cover with half the pudding mixture. Repeat. Refrigerate 2 hours.

TOP with oranges, nuts and nutmeg just before serving.

Kraft Kitchens Tips
Make Ahead Dessert can be stored in refrigerator up to 2 days before serving. Oranges can also be chopped ahead of time; refrigerate up to 2 hours before using as directed.

Creamy Tomato Basil Penne Pasta

3 cups penne pasta, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

ADD remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.

DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

Kraft Kitchens TipsServing Suggestion -  Serve with a crisp tossed green salad.

Low Fat Fetticcine from Kraft Foods

1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
 1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
 1/8 tsp. pepper
 2 Tbsp. chopped fresh parsley

COOK pasta as directed on package, omitting salt.

MEANWHILE, mix broth and flour in medium saucepan with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.

DRAIN pasta; return to pan. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.

Kraft Kitchens Tips
SubstitutePrepare using whole wheat fettuccine.Flavor BoostGarlic lovers can add 1/8 tsp. garlic powder.Makeover - How We Did ItWe replaced the butter and milk used in the traditional recipe with chicken broth, flour and PHILADELPHIA 1/3 Less Fat than Cream Cheese. In addition, we decreased the amount of Parmesan cheese. These changes will save you 310 calories and 21 grams of fat per serving when compared to that of the traditional recipe.

Tasty Un-Fried Southern Chicken

From the good folks at KRAFT FOODS

1 broiler-fryer chicken (3-1/4 lb.), cut up 1/2 cup KRAFT Light Ranch Dressing 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix Make It

REMOVE skin from all chicken pieces except wings. Place chicken in large resealable plastic bag. Add dressing. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate.

HEAT oven to 400°F. Place coating mix in pie plate or shallow dish. Dip chicken in coating mix, turning to evenly coat both sides of each piece. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade.

BAKE 40 to 45 min. or until chicken is done (165°F).

Wednesday, January 5, 2011

Herb Roasted Potatoes

Herb Roasted Potatoes

October 7th, 2010 · 24 Comments

These are some of the best roasted potatoes you will ever lay on your dinner plate! With the fresh herbs from the garden, pearl onions, whole crushed garlic cloves, and finished with grape or cherry tomatoes, these roasted new potatoes will be a welcome side dish to any meal.

30 Each New potatoes

1 Large Head garlic, cloves peeled and left whole

2 Cups carrots, peeled and cut in chunks

2 onions cut in quarters
1 Tbsp Olive oil

2 Tbsp Fresh rosemary, chopped

1 Tbsp Fresh thyme, chopped

1 Tbsp Fresh oregano, chopped

2 Cups Cherry or grape tomatoes

To taste Salt and black pepper

Preheat oven to 400º F.

1. Clean the potatoes and cut into bit sized pieces about 1-inch in size and place into a large bowl.

2. Smash the garlic cloves with the side of a chef knife to release some flavor, then toss them with the potatoes. Then add the  onions, olive oil and fresh chopped herbs. Toss well and season with salt and pepper to taste.

3. Transfer the ingredients to a 9X13-inch roasting pan, and roast in the oven for 20 minutes, remove from oven and stir, then return to oven for another 20 minutes, remove and stir again. Test a few potatoes with the tines of a fork, when the potatoes are tender, then add the tomatoes and stir well. Return to the oven and roast another 5 minutes.

Yield: 6 to 8 servings

Sweet Potato Fries

Yield: 8 servings.

4 Medium Sweet potatoes, or 2 pounds, peeled

1 Tbsp Olive oil, extra virgin

½ Cup Parmesan cheese, grated

Cooking spray

Procedure Steps Note: Preheat oven to 425° F.

1. Cut potatoes lengthwise into ½-inch-thick slices. Cut slices into ¼-inch-wide strips.

2. Place the strips in a large bowl and drizzle with the olive oil, tossing them to ensure even spread of the oil on all pieces.

3. Add the cheese and toss again to ensure even coating. Then transfer the potato sticks to a coated cookie baking sheet in one even layer.

4. Bake in the preheated 425° F oven for 35 minutes or until crisp and slightly browned. Turn the fries over every 10 minutes or so to assist in even cooking. Serve with the Sloppy Joe’s.

According to the Weight Watchers recipes the nutritional values for each:

Sweet Potato Fries: Calories 139, Protein 3.1g, Fat 3.1g, Carbohydrates 25.1g, Fiber 3.1g, Cholesterol 3mg, Iron 0.7mg, Sodium 75mg, Calcium 71mg.

8 servings.

4 Medium Sweet potatoes, or 2 pounds, peeled

1 Tbsp Olive oil, extra virgin

½ Cup Parmesan cheese, grated

Cooking spray

Procedure Steps Note: Preheat oven to 425° F.

1. Cut potatoes lengthwise into ½-inch-thick slices. Cut slices into ¼-inch-wide strips.

2. Place the strips in a large bowl and drizzle with the olive oil, tossing them to ensure even spread of the oil on all pieces.

3. Add the cheese and toss again to ensure even coating. Then transfer the potato sticks to a coated cookie baking sheet in one even layer.

4. Bake in the preheated 425° F oven for 35 minutes or until crisp and slightly browned. Turn the fries over every 10 minutes or so to assist in even cooking. Serve with the Sloppy Joe’s.

Calories 139, Protein 3.1g, Fat 3.1g, Carbohydrates 25.1g, Fiber 3.1g, Cholesterol 3mg, Iron 0.7mg, Sodium 75mg, Calcium 71mg.

Great Roast Beef

1 -3 to 4 pound rump roast

Seasoning salt, garlic powder & black pepper

5 tablespoons all-purpose flour, divided

5 tablespoons butter or cooking oil, divided

1 large onion, sliced

1 1/2 teaspoon minced garlic

2 cans French Onion soup

1 soup can of water

1 1/2 tablespoons Worcestershire

Salt & pepper to taste

Remove all visible fat from the roast. Sprinkle meat with the seasonings and dust with 2 tablespoons of flour covering all sides. Melt 2 tablespoons of butter in a heavy stockpot and brown the roast on all sides. Remove meat; add remaining butter, onions, peppers and sauté until onions are clear. Remove from pot and set aside.

Add remaining flour and stirring often, make a dark brown roux. Stir in the garlic, whisk in the soup, water and Worcestershire. Return meat to pot and cover with the onion and peppers. Cook covered on low for 4 to 5 hours.

Remove meat, let cool a bit and cut into thin slices. Check gravy for thickness. Add a thickener if needed, I like my gravy rather thin. Return meat to the pot and stir to combine. Keep warm until ready to serve.

Serve sandwich style on toasted French bread with mayo, Creole mustard, sliced tomatoes, lettuce and sliced red onions. Roast is also good served open-face style with lots of the gravy.

White Bean & Roasted Chicken Chili

One pot cooking is always a pleasure in my kitchen. Not only is it less clean up, but something about the simmering bubbling sound of a good stew, soup or chili brings about a sense of calmness, a feel of coziness and a solaced smile when the house fills with the wonderful aroma.

Cannellini beans are great for this dish - big white kidney beans, they add a great creamy burst in every bite. Northern beans are a tad smaller and are a good substitute and sometimes I use them along with the smaller Navy beans for varying appearance. All three are good choices for white beans.

Stop by the deli department at your local grocer and pick up a roasted chicken.

1 -4 to 5 pound cut-up chicken, roasted & torn into bite size pieces -see below

8 oz  kielbasa sausage, diced

1 large onion, chopped

1 jalapeño, minced - optional

2 garlic pods, minced

4 cups chicken stock

1 1/2 to 2 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon dried oregano leaves

1/2 teaspoon ground coriander seed

2 -15 oz cans Cannellini beans, drained & rinsed

1 -15 oz can Navy beans, drained & rinsed

2 cups fresh or frozen white kernel corn

1 -14.5 oz can diced tomatoes, with liquid

Salt & pepper to taste

In a large stockpot, sauté the sausage over medium heat until brown. Add the onion,  jalapeño and garlic. Sauté until onions are clear. Stir in the cumin, oregano, chili powder and coriander. Add the chicken stock and bring to a boil. Reduce heat to medium low and simmer for about 15 minutes.

Stir in the beans, corn and tomatoes. Bring back to a simmer and add salt and pepper taste. Turn heat to low and simmer about 30 minutes. Add chicken and simmer on low for 10 minutes.

BBQ Rub for Pork

4 tablespoons chipotle chili pepper

3 tablespoons salt

2 tablespoons dry mustard

2 tablespoons crushed oregano

2 tablespoons finely crushed dried rosemary leaves

2 tablespoons paprika

2 tablespoons garlic powder

1 1/2 tablespoons black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1/2 tablespoon dried thyme

Mix well. Store any that’s left in an airtight jar.

Sprinkle the roast generously with the rub and coax it into any cavities. Wrap roast in plastic wrap and refrigerate for at least a couple of hours or overnight. Remove from the fridge for about 45 minutes before grilling.

Prepare your grill for indirect (off the heat cooking) on either gas or charcoal. Soak wood chips for an hour, I like hickory with maybe an apple blend the best and prepare a chip box or make a foil pack like I sometimes do. You can see how I make my foil pack here on my Cowboy Beef Brisket post. Get the grill going and the temperature to 250 degrees F. You need to keep it between 225 and 250 during the cooking process.

Place chip box or foil pack on the fire side and place the roast on the cool side with fat side up. Close the lid and wait, this is all you can do for now.

July 4th Grilling

After about an hour and after the smoke from the wood chips has disappeared, open up the lid and stick in your thermometer. Insert it into the meatiest area not hitting any bone. Continue cooking until the internal temperature reaches 165 degrees F. Also during this time, moisten the roast with a liquid to keep the outside moist. Use my Mopping Sauce or mix a mixture of cider vinegar and apple juice. I personally think pork needs the vinegar for tenderizing and the apple gives it a fruity background. Keep the lid closed as much as possible.

When 165 is reached, remove roast and wrap tightly in heavy-duty aluminum foil mopping one last time. I use two layers of foil. Replace the thermometer and place roast back on the indirect side of the grill. Cook until the internal temperature reaches 193 degrees F. which is perfect for pulling. Remove and set aside for at least 30 minutes or for an hour or two.

At this point you can slice it, chopped it or dice it – but why come all this way without shredding it folks. That’s why we’re here, right? It should be tender enough to pull with your finger if you want large chunks. Now, if you want the shredded version, take two forks and working against each other, start at one end of the roast and pull the meat apart.

Serve with your favorite barbeque sauce, reheat the mopping sauce to moisten the meat or sprinkle it with a little black pepper, cider vinegar and apple juice for a real southern taste.

Smoky Sweet, Slightly Spicy Oven Pulled Pork Roast

Serves 8 to 10 folks

boneless roast ready for the oven

1 pork boneless butt roast, 4 to 6 pounds (or a 5 to 7 pound bone-in)

1 tablespoon black pepper

1 1/2 teaspoon smoked paprika

1 1/2 teaspoon ground cumin seeds

1 teaspoon cayenne powder

1 teaspoon mustard powder

1/2 teaspoon ground ginger

1/4 teaspoon ground thyme

3/4 cup light brown sugar

1/4 to 1/3 cup Worcestershire sauce

1 cup apple cider juice

1/2 teaspoon salt or as needed

Use a sharp knife to make shallow cuts about 1/2-inch deep in the roast. Mix the 7 spices together and rub over the pork on all sides, forcing some into the cuts. Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.

Preheat the oven to 450 degrees F.

Remove the wrap. Place the pork in a oven-proof pan or dish that is just large enough to hold the roast and has a lid. Sprinkle the roast all over with the Worcestershire sauce. Press the brown sugar coating on all sides of the pork and slowly pour the apple juice down one side of the pan being sure not to drizzle it on the sugar crusted meat. Cover with the lid or tightly with foil. Place the roast in the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours. Baste every 30 minutes or so with the pan juices after the first hour.

Test the meat to make sure the internal temperature is at least 175 degrees F. on a meat thermometer. Remove the lid and using a fork, test the meat by pulling it apart. If the meat does not pull apart easily, cover and return to the oven and cook 30 minutes more. Check again, cook 30 minutes more as needed.

Remove meat from pan and spoon off the grease from the drippings. Pull the meat apart. Stir the salt as needed into the juices at the bottom of the pan. Return meat to the pan juices and serve meat with the tantalizing juice warm or also good served at room temperature.

Mopping Sauce for BBQ Pork Great for all ribs

2 cups apple cider vinegar

1/2 cup white vinegar

1/2 cup apple juice

1/4 cup brown sugar -firmly packed

1 tablespoon kosher salt

1/2 tablespoon black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon paprika

Place all ingredients in saucepan and bring to a boil. Stir and reduce heat to a low simmer cooking for 15 minutes. Baste ribs using a mop several times during cooking.

For best results, use the slow, off-heat method for barbequing.

I like to use St. Louis style ribs, which are meaty and have shorter bones.

Wash the slabs, remove the membrane on the bone side of each slab and cut each in half if desired. Sprinkle generously with BBQ Rub for Ribs, pg 194, and let rest at room temperature while preparing the grill.

Make the basting sauce, I prefer the Mopping Sauce for BBQ Pork, pg 190. Place ribs on the cool side of the grill with the fireside set between 250 to 300 degrees F. Use a rib rack if your area is not large enough for the slabs. Cook ribs for 5 to 6 hours or until the bones begin to protrude past the meat. Baste often with the mopping sauce after the first hour using a mop. When ready, remove and wrap each slab in heavy foil, seal tightly and place back on the cool side for another 30 minutes.

BBQ Rib & Pork Rub

1/2 cup paprika

1/4 cup garlic powder

1/4 cup brown sugar

3 tablespoons black pepper

2 tablespoons mild chili powder (or hot if you want more heat)

2 tablespoon smoked chili powder 2 tablespoons onion powder

2 tablespoons salt

1 tablespoon celery salt

1 tablespoon dried oregano

1 tablespoon cumin

2 teaspoons dried thyme

2 teaspoons dry mustard

2 teaspoons ground coriander

1 teaspoon ground allspice

1/2 teaspoon ground ginger

Mix ingredients in a small blender or whisk well until well combined. Store up to 6 months in an airtight container.

Sprinkle on pork with a light to moderate coating, generously for the larger cuts of meat and for well seasoned flavor. Let set for an hour before grilling. I like to place the meat on direct heat for just a short time to set up the rub and then move to indirect heat for the remaining cooking time. You do not want to burn the rub.

Bourbon Mopping Sauce for Pork

3/4 cup Southern Bourbon or Whiskey

3/4 cup apple juice

1/2 cup ketchup

1/2 cup cider vinegar

1/2 cup dark brown sugar

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce 1 teaspoon garlic powder

2 tablespoons stone ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Stir the ingredients in a saucepan and simmer for about 20 minutes. Allow to meld for another 20 minutes.

Use on pork after about half way in cooking time. Use a mop; do not brush on, as you do not want to remove the rub. If you do not have a mop – make one with an old cloth tied to a dowel. Mop with the sauce often as the meat appears to dry out. When meat is done, wrap in heavy foil and steam on indirect heat for another 15 to 30 minutes depending on type of meat.

Note: Make this a few days in advance so the flavors will come together. Store in the refrigerator.

Bourbon BBQ Sauce for Ribs & Pork

1/2 onion, chopped

4 cloves garlic, chopped

1 teaspoon minced Serrano or jalapeño, if desired

3/4 cup bourbon or whiskey

2 cups ketchup

1/4 cup dark cane syrup

1/4 cup tomato paste

1/4 cup Worcestershire sauce

1/3 cup cider vinegar

2 tablespoons liquid smoke flavoring

1 teaspoon lemon juice

1/4 cup packed brown sugar

1/2 tablespoon salt

1/2 teaspoon ground black pepper

1/3 teaspoon hot pepper sauce, or to taste

Place the onion, garlic, Serrano if using and bourbon in a blender. Pulse to liquefy. Pour mixture into a large saucepan; bring mixture to a boil and simmer over medium-low heat uncovered for 10 minutes. Stir in remaining ingredients and bring back to a boil. Stir and simmer over medium-low heat for 20 minutes.

Note: Store in the refrigerator any that is left over.

Tender Tasty Teriyaki Chicken Kebabs

Here’s how to make succulent and always-tender chicken the way we just love it. The recipe uses an easy-to-make teriyaki sauce that includes ingredients we always have on hand. Make the sauce in the afternoon, marinate the chicken for a few hours, fire up the grill, and before you know it you’ll have smiles all around the table. Flame on!

Makes 6 good-sized skewers

For the Teriyaki sauce:
¼ cup soy sauce
¼ cup white wine
¼ cup water
3 Tablespoons of brown sugar
1 teaspoon of white vinegar
2 teaspoons shaved fresh ginger (see note below)

2 cloves garlic, pressed or finely chopped

For the kebabs:

2 ½ pounds boneless skinless chicken chicken  (meat from 10 – 12 thighs)

Teriyaki sauce for marinade

½ of a medium-sized yellow onion

Freshly ground black pepper

2 Tablespoons of olive oil

4 6-inch sprigs of fresh rosemary (optional)

Make the Teriyaki sauce: Put first 7 ingredients into a small saucepan, bring to a boil and simmer 5 minutes. Let cool for 10 minutes to allow flavors to mingle.

Marinate the chicken: Cut the meat from each thigh into 4 pieces, removing and discarding any large blobs of chicken fat as you go. Put the meat into a stainless steel or ceramic bowl. Pour on the Teriyaki sauce, cover and let sit for at least 3 hours in the fridge. You can let the chicken sit overnight if need be, with excellent results.

Get the coals hot: I have a little Smokey Joe grill, made by Weber; your grill may vary. Light about 30 briquettes, bring them to the red-hot stage, and spread them away from the center of the grill to make a circle of heat out by the perimeter. This will take 30-40 minutes from the time they are lit. If your grill is larger, use more briquettes – you want a hot fire.

Tender Teriyaki Chicken Kebabs under the broiler

Assemble the Kebabs: If you’re using bamboo skewers, soak them in water for 15 minutes. Peel, top and tail the onion half and cut it into 3 wedges, and then cut each wedge crosswise in half. Separate the onion segments.

Put 6 or 7 pieces of chicken on each skewer, separating each chunk with a piece or two of onion.

Arrange the skewers on a plate. Pour half of the remaining Teriyaki sauce over the chicken and grind black pepper over the kebabs. Drizzle with olive oil.

Grill the Kebabs: Put the stainless steel grill over the coals, and clean with a steel brush or metal spatula. After a few minutes, brush a little olive oil over the metal so that the chicken won’t stick. I do this using a few sprigs of rosemary as the brush and, just before I put on the chicken, I put the rosemary on the coals to let its flavor flame-infuse the meat.

Grill the kebabs for 3 minutes on one side. Turn over to grill for another 3 minutes and at the same time pour a few tablespoons of the marinade over the kebabs. Now turn ¼ turn, grill for a further 2 minutes and turn all the way over to finish.

Alternate method: If it starts to rain, as it sometimes does around here just at the time you thought you’d be settling in outside, you can also make these in your indoor oven under the broiler. Follow all the steps above, and put the kebabs 4 or 5 inches from the broiler for 2 minutes on each of 4 sides.

Don’t worry – they’ll still taste great; they just won’t be smoky!

Serve Tender Teriyaki Chicken Kebabs with rice and fresh veggies or a spring salad. After all, once it turns 70, it must be spring!

A note about ginger: I keep a 4-ounce piece of ginger in my freezer, wrapped tightly in a small plastic bag. For a recipe like this, I peel it and slice it frozen with a santuko knife. In Teriyaki sauce, I use a piece the thickness of my thumb about 1” long, and slice it as thinly as the iciness will allow. Perfect!

Flatbread with Pepper Bacon, Caramelized Onions, and Goat Cheese

Serves 8 to 10

Prep Time 45 minutes

Cook Time 15 minutes

I used to turn the same ingredients into a tart, but it was such a hit the one time I substituted pizza dough for pastry that I’ve been making it this way ever since. This always gets polished off at parties with a lot of praise. I prepare the flatbread at home, then cook it on site.

⅓ lb. pepper bacon (4 to 5 slices)

~ Olive oil

4 cups yellow onions (two large) and leeks (optional), thinly sliced

~ Salt and freshly ground black pepper

~ Flour

1 lb. prepared pizza dough

1 cup part-skim mozzarella, grated

5 oz. mild goat cheese

½ to 1 Tbsp. red pepper flakes (use the larger amount if you like things spicy)

1.In a large skillet, fry the bacon over medium heat until just cooked, but not crispy. Remove the bacon from the pan and set it aside to cool. When cool, cut the cooked bacon into small squares.

2.If you have a nice layer of bacon fat in the pan, say a quarter to half an inch, toss in the onions. Otherwise, add enough olive oil to the pan to make up the difference. Cook the onions, with a big pinch of salt and a healthy grind of black pepper, over medium-low heat for 30 to 40 minutes, stirring occasionally. You want them to be golden brown, soft, and sweet. Once they are cooked, turn off the heat.

3.Preheat the oven to 400 degrees.

4.On a lightly floured surface, roll out the prepared dough into a large rectangle, about a half-inch thick. Transfer the dough to a lightly oiled baking sheet (or a floured pizza peel if you are going to cook the flatbread on a pizza stone) and stretch the dough as much as you can, without tearing it, into the largest rectangle you can.

5.Spread the cooked onions over the dough, leaving a half-inch margin around the edges. Sprinkle the grated mozzarella over the onions. Crumble the goat cheese in your hands and sprinkle it over the mozzarella. Top with the bacon and sprinkle on the red pepper flakes.

6.Cook for 10 to 15 minutes, until the crust is golden brown and cooked through and the cheeses have melted.

7.Remove from the oven and let cool for at least 5 minutes, allowing the cheese to set. Cut into squares and serve.

Tuesday, January 4, 2011

Sunday, January 2, 2011

Slow Cooker Stuffing

Serves 8

1/2 cup butter or margarine

1 cup chopped onion

1 cup chopped celery

2 tablespoons chopped fresh parsley

6 ounces sliced mushrooms

6 cups dry bread cubes

1/2 teaspoon poultry seasoning

3/4 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/4 cups chicken broth, or as needed depending how dry your bread is

1 egg, beaten

1.Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

2.Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

3.Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

  • To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
  • This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.
  • If desired, cook, drain and add, 1# of Jimmy Dean sausage with sage
  • If too soggy, simply take the lid off the last hour or put it in the oven

  • The issue with the ammount of broth does depend on the kind of bread you use. Use less for fresh bread and more for store bought hard packaged. I used the packaged and used all the broth. I think taking the time to mix it thourghly to absorb the liquid is essential also. I also got the feeling it was on edge of being over cooked, so I skipped the 45 min high setting and I put the crock pot on Low for 4 hours and it was perfect.

    Cindy's Pepperoni Lasagna

    This recipe came from Cindy and is delish. Make one big pan or 2 smaller ones. Serve with a green salad and garlic bread or bread sticks.

    1# ground beef or Italian Sausage ( I use sausage)
    1 large onion, chopped
    Brown meat with onion, drain and set aside.

    3/4 Box Creamette Twist noodles, cook according to package directions, drain

    1 15 oz  jar pizza sauce

    1 can cream of mushroom soup

    1 can tomato soup

    1 tsp oregano

    1/2 tsp garlic powder

    2.5 cups shredded mozzarella cheese

    1 large jar sliced mushrooms

    1 small package of sliced pepperoni

    Mix together all ingredients  EXCEPT:
    mushrooms, cheese and pepperoni

    Put mixture into a  9 x 13 pan or two 8 x 8" pans.

    Layer in this order-


    Bake at 350 degrees for  45 - 60 minutes.

    If divided in half, the other half can be frozen before baking.

    Crockpot Pork Chops with Gravy

    6 - 8 thick pork chops, fat removed

    Flour, salt, pepper

    Dredge chops in flour and season.
    Brown in bacon grease or oil.

    Place chops in crockpot.

    Mix together and pour over chops:
    1 can cream of mushroom soup
    1 can mushrooms, drained
    2 cloves of garlic, mashed
    garlic salt

    Cook all day on low.

    Crockpot Ham and Green Beans

    2# Fresh green beans, washed and cut up

    2- 3# pre-cooked ham cubes or a meaty ham bone

    1 large onion, diced

    Garlic Salt

    2 cups water

    Cook at low all day.

    Add baby new potatoes the last hour or canned potatoes.

    This is a meal or a side dish.... guess it all depends on how your momma served it.


    Crockpot Barbecue Meat

    Fill crockpot with meat (get some roasts on sale anc trim them of fat, cut in pieces to fit in crockpot)

    Season well with garlic salt and pepper.

    2 - 4 chopped onions
    1   14 - 16oz bottle Barbecue Sauce
    1/4 tsp liquid smoke (optional)

    Cook all day on low until meat falls apart.

    Make sandwiches.

    Easy Crockpot Roast with Gravy

    3 - 4 # Roast
    salt & pepper
    1 envelope of Lipton onion soup mix - dry
    1 can cream of mushroom soap

    Place meat in  crockpot, on a layer of chopped onions, if desired.
    Mix mushroom soup and dry onion soup and pour over meat.

    Cook in the crockpot all day on low - 8 - 10 hours.

    Serve with sauce.

    Impossible Lasagna Pie

    The "Impossible Pies" from Bisquick were very popular in the late 70's and early 80's.  I still enjoy them today but often don't think about them unless leafing through my recipes.

    This is an easy and delicious dinner that resembles a quiche.
    Serve with a salad and, of course, garlic bread.

    1/2 cup small curd cottage cheese

    1/4 cup grated Parmesan cheese

    1 pound ground beef, cooked, drained

    1 cup shredded mozzarella cheese

    1 teaspoon dried oregano leaves

    1/2 teaspoon dried basil leaves

    1 (6 ounce) can tomato paste

    1 cup milk

    2 eggs

    2/3 cup Bisquick Baking Mix

    1 teaspoon salt

    1/4 teaspoon pepper

    Heat oven to 400 degrees F. Grease 10-inch pie plate.

    Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, 1/2 cup of the mozzarella cheese, the oregano, basil and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 30 to 35 minutes.

    Sprinkle with remaining cheese. Cool 5 minutes.

    Makes 6 to 8 servings.

    Crockpot Pizza

    This recipe came from Pam Steinmentz and my sons loved it... still do.  Serve with a green salad and garlic bread or bread sticks.

    1.5# ground beef
    1 large onion, chopped
    Brown meat with onion, drain and set aside.

    1/2 Box Rigatoni noodles, cooked ala dente

    2   8oz cans pizza sauce

    1 small pkg pepperoni slices

    10 oz Mozzarella Cheese, shredded

    10 oz Cheddar Cheese, shredded

    To assemble -

    Spray crock with PAM or use a crockpot liner

    Assemble in this order using half of the ingredients - then repeat layers

    Pizza Sauce
    Mozzarella Cheese
    Cheddar Cheese

    Place cover on crockpot and cook on low for hours 4 - 6

    If desired, add sliced black olives and peppers

    Low Cal Oven Friend Chicken

    I've made this since my college days....and still love it.

    4  chicken breasts with ribs, skinned
    1/4 cup flour
    1/4 tsp salt
    1/2 tsp garlic powder
    1/8 tsp pepper
    1/2 tsp paprika
    3 TBSP butter

    Combine flour and seasonings in a bag - add chicken breasts, one at a time and shake until well-coated.

    Put butter in a shallow baking dish and melt in a 400 degree oven.

    Add chicken to the baking dish on top of the melted butter, turning it to coat the floured chicken with melted butter.

    Bake covered - the part that had the skin on it should be down - for 30 minutes. 

    Uncover pan and turn chicken over for another 30 minutes or until tender.

    Serves 4

    188 calories per serving

    Dad's Perch

    Spray Cooking Sheet with Pam

    Coat fish with mayo (HELLMANS)

    Dip in Bread Crumbs, season with salt, pepper and paprika.

    Bake 8 - 10 minutes at 450 degrees.

    Orange Roughy My Way

    My disclaimer - I detest fish and seafood but I fix it for my sons. They love this.

    BAKE -  Place orange roughy filets in baking dish with 1/2" milk around it.

                   Bake at 325 degrees for 10 - 12 minutes

                   Then top with bread crumbs and a healthy chunk of butter and broil for  3 - 5 minutes
                    until crumbs are toasted.

    Nana Mae's Hot Chicken Salad

    Nana Mae was my grandmother.
    This is her pantry - many wonderful things were assembled in there.
    If I ever build a house, I'd love to recreate a pantry where all my "stuff" is readily available and the mess is out of site........with a sink, compactor and garbage disposal in it!

    This is one of my favorite recipes from Nana Mae.... savory and delish. The mayo used in it "disappears" while baking so you can serve this to "Mayo Haters" - they'll never know... it will be our little secret!

    1  1/2 cups diced cooked chicken
          (rotisserie chicken from grocery store if need be)

    2 TBSP minced onion ( I use a medium onion, diced)

    3/4 Cup Mayo (MUST be Hellmans Mayo)
    Add enough to coat so it doesn't dry out, it "disappears" in the oven
    (so you can feed this to mayo haters - they'll never know)

    1/2 diced celery

    1/2 tsp salt (omit to make this lower sodium)

    1 TBSP lemon juice

    2 or 3 hard boiled eggs, chopped

    1/2 cup slivered almonds

    1/2 c. crushed potato chips for topping
    (I don't use the chips, I add more slivered almonds instead)

    375 Degree Preheated Oven

    Mix all ingredients gently, except chips.  Put into a 1 quart oven-proof dish . Sprinkle with crushed potato chips or more almonds.

    Bake for 20 - 25 minutes until heated through.

    Serves 4

    NOTE - to scale this recipe for more people, just add more of everything and more mayo!  Easy Peasy!

    Roasted Veggies

    2 red bell peppers, seeded and diced

    2 cups carrots, peeled and cut into thirds

    1 sweet potato, peeled and cubed

    3 Yukon Gold potatoes, cubed

    1 large red onion, quartered

    1 tablespoon chopped fresh thyme

    2 tablespoons chopped fresh rosemary

    1/4 cup olive oil

    i tsp minced garlic

    2 tablespoons balsamic vinegar

    salt and freshly ground black pepper

    1.Preheat oven to 475 degrees F (245 degrees C).

    2.In a large bowl, combine the squash, red bell peppers, sweet potato,  carrots and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

    3.In a small bowl, stir together thyme, rosemary, olive oil, minced garlic, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

    4.Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

    1 1/2 pounds new potatoes, quartered

    1/2 cup baby carrots

    1 small onion, cut into wedges

    1/4 cup olive oil

    3 tablespoons lemon juice

    3 cloves garlic, minced

    1 tablespoon chopped fresh rosemary

    1 tablespoon dried oregano

    salt and pepper to taste

    2 cups cauliflower cut into florets


    1.Preheat oven to 450 degrees F (230 degrees C).

    2.Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.

    3.Bake for 30- 40 minutes or until the vegetables and tender and brown on the edges. Serve hot.

    Easy and Quick Chicken Noodle Soup for What Ails You

    This is a great soup to take to a friend who is under the weather or to chase away a wintery day.

    1 tablespoon butter

    I large onion finely chopped

    1/2 cup chopped celery

    4 (14.5 ounce) cans chicken broth

    1 (14.5 ounce) can vegetable broth
    (or skip this and add another can of chicken broth)

    1/2 pound chopped cooked chicken
    ( I use the roasted chicken they sell in grocery deli)

    1 1/2 cups egg noodles

    1 cup sliced carrots

    2 tsp minced garlic (the kind that comes in a jar is great)

    1/2 teaspoon dried basil

    1/2 teaspoon dried oregano

    Parsley - chopped fresh or dried

    salt and pepper to taste

    If desired, use a small amount of rosemary and/or thyme

    Green Onions, chopped - to top soup (if desired)

    In a large pot over medium heat, melt butter. Cook onion, carrots and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, garlic, salt and pepper.

    Bring to a boil, then reduce heat and simmer 20 minutes before serving - or make in the crockpot on low and cook for hours. (Just wait to add the noodles in the last half hour.)


    Add a can of corn (drained) and a can of cream of chicken soup

    Add thyme

    ** I like to use homemade noodles - from farmer's market

    Add a cup of green onions sliced before serving, if desired

    Potluck Pepperoni Bread

    This recipe originally came from but I've tweaked it a lot - so it more like Stromboli.  If you want to see the original recipe, search for it by title. Pepperoni slices and plenty of mozzarella cheese make this bread perfect for a potluck dinner....and picky eaters.

    Prep Time: 10 Minutes

    Cook Time: 15 Minutes Ready In: 1 Hour

    Servings: 6

    1 pound refrigerated bread dough

    1 (8 ounce) package sliced pepperoni

    1 (16 ounce) package shredded mozzarella cheese

    1 large onion, chopped
    Chopped peppers and/or fresh spinach  (optional)

    Pizza Sauce (optional - I use a thin layer)

    Garlic salt

    Parmesan cheese, grated

    2 tablespoons olive oil


    1. Preheat an oven to 425 degrees F (220 degrees C).

    2. Roll the dough into an 10-inch square on a well-floured surface. Arrange half of the pepperoni over top, and sprinkle evenly with half of the mozzarella cheese. Add onions and any other toppings you want at this time. Arrange the remaining pepperoni over the cheese, and sprinkle with remaining cheese. Fold the left third of the dough over the middle third, then fold the right third on top of that. Fold the top and bottom ends over the bread so the edges meet in the center. Drizzle the bread with olive oil, sprinkle lightly with garlic salt and parmesan cheese and place seam-side-down onto a nonstick baking sheet.

    3. Bake in the preheated oven until the bread is golden brown and crusty, 15 to 20 minutes. Cool before slicing

    Apple Strudel Muffins

    2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup butter
    1 cup white sugar
    1/2 brown sugar
    1 tsp cinnamon
    1/2 tsp nutmeg
    2 eggs
    1 1/4 teaspoons vanilla
    1 1/2 cups chopped apples -
    (add more apple is you wish, shred half and chop half)

    1/3 cup packed brown sugar
    1 tablespoon all-purpose flour
    1/2  teaspoon ground cinnamon
    1/2 cup chopped pecans
    2 tablespoon butter

    375 degrees F Oven

    Grease a 12 cup muffin pan.

    In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and salt.

    In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

    In a small bowl, mix brown sugar, flour and cinnamon and nuts. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

    Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

    Saturday, January 1, 2011

    How to Make A Hot Dog Octopus


    Mocha Latte Syrup

    Let Mr. Food guide you through a popular favorite with Mocha Latte Syrup. You'll never want to spend money on a coffee drink again!

    Serves: 16

    3/4 cup sugar

    1/3 cup unsweetened cocoa

    1/4 cup instant espresso

    1/2 teaspoon ground cinnamon

    1/2 cup water

    2 tablespoons vanilla extract

    1.In a medium saucepan, combine the sugar, cocoa, espresso, and cinnamon. Whisk in the water and bring to a boil over medium heat. Boil for 1 minute, stirring often.

    2.Remove from the heat and stir in the vanilla. Let cool then pour into a jar, cover and refrigerate for up to 2 weeks. Use to make Mocha Latte (below).

    Mocha Latte Syrup yields about 1 cup (enough for 16 lattes).

    Mocha Latte

    1 cup half-and-half

    1 tablespoon Mocha Latte Syrup (above)

    Place the half-and-half in a microwave-safe mug and heat in the microwave until hot.
    Add the Mocha Latte Syrup and stir until well combined. Serve immediately.


    Espresso is a strong, robust, Italian-style black coffee. Prepared by forcing steam through roasted dark coffee beans, espresso is traditionally served in a preheated demitasse cup. When made correctly, espresso has a top layer of golden foam, called crema. Its rich flavor is the perfect pick-me-up and makes it an ideal after-dinner beverage. Cappuccino is a coffee beverage made with one-third fresh espresso and two-thirds frothy foamed milk. It has a frothy cream top, and is typically served topped with a sprinkle of cocoa powder and/or ground cinnamon. Cappuccino is often served iced as a hot-weather refresher. Caffé Latte is a milky coffee beverage that is lighter in texture and flavor than straight coffee or espresso. It is made with a single shot of espresso and steamed (not frothed) milk. Steaming the milk gives the drink a smooth texture. Latte is great anytime and is also often served iced.

    Hot Caramel Apple Cider

    If you're having a Halloween bash or leaf-raking party, then this cider recipe is a must. Of course, you don't have to save it for October. I recommend serving this comforting hot caramel apple cider all autumn long!

    Serves: 6

    1/2 gallon fresh apple cider

    1/4 cup packed dark brown sugar

    1/4 cup caramel ice cream topping

    1 cup frozen whipped topping, thawed

    In a large saucepan, combine the cider, sugar, and caramel topping over medium-low heat. Simmer until hot and well blended, stirring frequently.

    Pour into mugs and top each with a dollop of whipped topping.

    Crockpot Caramel Apples On Stick

    Caramel apple recipe for the crockpot or slow cooker.

    •2 packages (14oz each) caramels

    •1/4 cup water

    •8 medium apples, such as McIntosh, Gala, or Fuji

    •sticks for apples

    In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently.

    Meanwhile, line a baking pan with wax paper; butter the paper.

    Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.

    Note: If the caramel does happen to scorch, put it through a mesh strainer and discard any dark particles. Put the sauce into a saucepan or back into the cleaned slow cooker and keep warm while you dip the apples.

    Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.

    Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly. Use caution if children are helping; the crockpot will probably be quite hot to the touch and the caramel could scald.

    Makes 8 caramel apples.

    Oven Roasted Broccoli

    1 large bunch broccoli into 3-inch spears
    3 cloves garlic,
    pinch red pepper flakes
    3 Tbsp Sesame Oil

    Sliced scallions
    2 tsp soy sauce

    Toss broccoli spears with 3 smashed cloves garlic, a pinch of red pepper flakes and 3 tablespoons sesame oil.

    Spread the spears on a baking sheet and roast at 450 degrees for 15 minutes. Top the spears with a handful of sliced scallions and 2 teaspoons soy sauce.

    Easy Cavatelli One Pot Meal

    I have not made this - it was given to me... believe it is from Mr. Food.

    This is a great last-minute throw-together. The cavatelli is in the freezer, the soup is in the cupboard, the pepperoni is in the fridge, and the tomatoes are on the counter. In minutes, you’ve got a super meal.

    Serves: 4

    1 pound frozen cavatelli pasta ( or use cooked penne pasta)

    2 (10-3/4-ounce) cans condensed cream of celery soup

    1/2 cup milk

    2 medium-sized tomatoes, chopped (use canned in the winter)

    1 (3-ounce) package sliced pepperoni, each slice cut in half

    2 teaspoons garlic powder

    1 teaspoon dried thyme

    1/2 teaspoon onion powder

    In a large pot, cook pasta according to package directions; drain and set aside in a colander.

    In the same pot, combine remaining ingredients and heat over medium-low heat for 10 to 12 minutes, or until bubbling.

    Return pasta to pot and toss to coat. Heat 2 to 3 more minutes, or until heated through.

    Serve immediately.

    Baked Italian Hero Sandwiches

    Load the meats and cheeses onto Baked Italian Heros. Drizzle these submarine sandwiches with Italian dressing, wrap in foil and bake for a hot sandwich.
    Serves: 6

    6 (6- to-8-inch) hero (hoagie) rolls, split

    1/2 cup Italian dressing

    1/2 pound sliced deli salami

    1/2 pound sliced deli turkey

    1/2 pound sliced deli ham

    1/2 pound sliced deli provolone cheese

    1 large tomato, thinly sliced

    1/2 of a medium onion, thinly sliced

    Preheat the oven to 375°F. Brush the cut sides of the rolls with the Italian dressing.

    Layer the bottom halves of the rolls with the salami, turkey, ham, cheese, tomato, and onion; replace the tops of the rolls. Place each sandwich on a piece of aluminum foil and wrap tightly.

    Bake for 12 to 15 minutes, or until the cheese is melted.

    Carefully remove the aluminum foil, and serve.

    Slow Cooker Sweet and Sour Meatballs

    For this crowd-pleasing appetizer from Mr. Food, all you do is mix together flavorings with prepared frozen meatballs, turn on the slow cooker, and let it go. And when you use a slow cooker liner, there isn't even any cleanup!

    Serves: 12
    Cooking Time: 8 hr

    1 plastic slow cooker liner
    (Or spray the inside of the crock)

    1 (9- to 10-ounce) jar sweet and sour sauce

    1/4 cup light brown sugar

    3 tablespoons soy sauce

    1/2 teaspoon garlic powder

    1/2 teaspoon black pepper

    2 1/2 pounds frozen meatballs

    1 red bell pepper, chopped

    1 (20-ounce) can pineapple chunks, drained

    1.Place the liner in a slow cooker bowl, fitting it snugly against the bottom and sides of the bowl; pull top of liner over the bowl rim.

    2.Place all ingredients in the slow cooker; stir gently then cover with the lid. Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

    3.Carefully remove the lid to allow steam to escape. Serve directly from the slow cooker.

    To avoid injury, do not lift or transport the liner with food in it, and allow the slow cooker to cool completely before removing and discarding the liner

    Crockpot Blueberry Dump Cake

    No time to make dessert?  Just pull out the crockpot and try this scrumptious recipe!

    Makes 8-10 servings

    1 can (21 oz.) blueberry pie filling

    1 package (18-1/4 oz.) yellow cake mix 1/2 cup butter or margarine, melted

    1/2 cup chopped walnuts

    (Vanilla Ice Goes GREAT with this)

    Place pie filling in a slow cooker.
    Combine dry cake mix and butter; sprinkle over filling.
    Sprinkle with walnuts.
    Cover and cook on low for 2-3 hours.

    Serve warm in bowls. Great topped with vanilla ice cream.

    Slow Cooker Sloppy Giuseppes

    They are slightly spicy, and reminiscent of the classic Italian Sausage with Peppers and Onions.

    Since they’re made in the slow cooker, hands-on time is only about 20 minutes to brown the sausages and slice the onions and peppers. You can make them spicier by using a higher ratio of hot Italian sausage, or make them mild by using more mild Italian sausage and less of the hot variety.

    If you have a mixed group with lots of children, use mostly mild Italian sausage and serve a small bowl of dried red pepper flakes for those who prefer their sandwiches with a bit of fire.

    Make sure you pick up some freshly baked crispy Italian buns since soft pillowy ones won’t hold up.

    12 Servings

    1 pound mild Italian sausages

    1 pound hot Italian Sausages

    1 red onion, cut in half then sliced very thin  ( I use 2)

    1 red bell pepper, quartered then cut into thin slices ( I omit these)

    1 green bell pepper, quartered then cut into thin slices ( I omit these)

    1 clove garlic, finely chopped

    1 14 oz. can crushed tomatoes

    2 tablespoons tomato paste

    2 teaspoons fennel seeds

    1 teaspoon salt

    1/2 teaspoon freshly ground black pepper

    2 tablespoons cornstarch, dissolved in 3 tablespoons cold water

    12 Freshly Baked Italian Buns

    3/4 cup freshly grated Parmesan cheese

    1.Remove the casing from the sausages and brown them in a skillet over medium heat, breaking up the sausage pieces.

    Meanwhile, cut the red onion in quarters and slice thinly.

    Core the peppers, quarter them, and slice them thin.

    Transfer the vegetables to a 4-5 quart slow cooker.

    Add the tomatoes, tomato paste, fennel seeds, salt, and pepper.

    When the sausage is brown, drain it well and add it to the slow cooker.

    Stir the mixture well and cook 6-8 hours on low or 3-4 hours on high.

    15 minutes before serving, skim any residual fat from the top, turn the slow cooker to high, stir in the cornstarch mixture, cover and let cook for an additional 15 minutes.

    Split the Italian buns and spoon the sausage mixture over; top each with 1 tablespoon freshly grated Parmesan cheese.  If you have Mozzarella cheese, add some of that too!

    Amount Per Serving
    Calories 274 Calories from Fat 137
    Percent Total Calories From: Fat 50% Protein 22% Carb. 28%
    Nutrient Amount per Serving
    Total Fat 15 g
    Saturated Fat 6 g
    Cholesterol 44 mg
    Sodium 901 mg
    Total Carbohydrate 19 g
    Dietary Fiber 0 g
    Sugars 0 g
    Protein 15 g

    Easy and Simple Saucy Potatoes in Slow Cooker

    4 cans ( 15 ounces each )sliced white potatoes , drained

    2 cans condensed cream of celery soup , undiluted

    2 cups sour cream

    10 bacon strips, cooked and crumbled

    6 green onions , thinly sliced

    Place potatoes in slow cooker.
    Combine the remaining ingredients; pour over the potatoes and mix well.
    Cover and cook on high for 4-5 hours.

    Orange Glazed Carrots Crockpot

    3 cups Thinly sliced carrots

    3 tablespoons Butter or margarine

    2 cups Water

    3 tablespoons Orange marmalade

    1/4 teaspoon Salt

    2 tablespoons Chopped pecans

    Combine carrots, water, and salt in crock pot.
    Cover and cook on high 2 to 3 hours or until the carrots are done.
    Drain well; stir in remaining ingredients.
    Cover and cook on high 20-30 minutes.
    Makes 5 to 6 servings.

    North Carolina Barbecued Pulled Pork in Slow Cooker

    Part 1

    1 3-6Lbs Pork Shoulder or Boston butt roast

    1 Tbs of Paprika

    2 Tbs Brown Sugar

    1/2 tsp of salt and pepper

    Set pork aside, mix all other ingredients in part 1 together and rub over entire pork roast. Then place in crock pot

    Recommend this cook on LOW for 10 - 11 hours. (but you could cook on high - cook for 6-7 hours)
    Mix part 2 ingredients together in medium size bowl, before pork roast is done cooking.

    Part 2

    8-10 oz Cider Vinegar (experiment to your taste)

    4 tsp of Worcestershire sauce

    1/2 tsp dry mustard

    1/2 tsp garlic salt

    1/2 tsp sugar

    1/4 to 1/2 tsp of Cayenne Red pepper (experiment to your taste of spicy or mild)


    When Pork roast is very tender, with a fork, remove roast from crock pot. Chop roast into a very fine degree (basically as much as you can cut it with a sharp knife and fork). Then take a Tablespoon and ingredients from Part 2 (BBQ sauce ingredients) and apply over the chopped roast. Note: Add as much or as little depending on your taste.

    Slow Cooker Barbecued Pork Roast

    This is labor intensive but worth it.

    1 pork roast  seasoned with your choice of spices

    1 1/2 cup cola

    1 bottle bbq sauce


    Cut all visible fat from roast,put in crock and cook 12 hrs (i put mine in before bed and let cook all night) on low.
    Remove meat from crock and drain all juice from crock.

    Shred meat and return to crock add 1 bottle bbq sauce and cook 5-6 hrs more.

    MAKES ALOT!!! Freezes great.

    Crazy Standing Up SLow Cooker Pork Chops

    Yield: 4 servings

    4 Loin pork chops -- lean

    2 md Onions -- sliced

    1 ts Butter

    Salt & Pepper -- to taste

    Spices of your choice


    Stand chops in crockpot, thin side down.
    Sprinkle with salt, pepper and spices of your choice.
    Cover with the onion slices, which have been separated into rings.
    Place butter on top, and cook on LOW heat for 6 to 8 hours, or until chops are tender and onions are done.

    The result is moist, tender chops with a deep brown color as if broiled in the oven.

    Slow Cooked Lemon Chicken - Taste of Home

    6 bone-in chicken breast halves (about 3 pounds), skin removed

    1 teaspoon dried oregano

    1/2 teaspoon seasoned salt

    1/4 teaspoon pepper

    2 tablespoons butter

    1/4 cup water

    3 tablespoons lemon juice

    2 garlic cloves, minced

    1 teaspoon chicken bouillon granules

    2 teaspoons minced fresh parsley

    Hot cooked rice


    Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.

    Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice. Yield: 6 servings.

    Nutrition Facts: 1 serving (1 each) equals 236 calories, 8 g fat (4 g saturated fat), 112 mg cholesterol, 394 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.

    Hot Buttered Rum Mix

    This recipe is a little different and uses ICE CREAM - yummo! Great for a crowd.

    1 cup unsalted butter, softened

    1 (16 ounce) package confectioners' sugar, sifted

    1 pound light brown sugar, packed

    1 quart vanilla ice cream, softened

    1-1/2 teaspoons ground cinnamon

    1/2 teaspoon ground nutmeg


    1. In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight fitting lid. Place in the freezer for up to 1 month.

    2. To Serve: Place a heaping 2 tablespoons of the frozen mix in a highball glass or coffee mug. Add 1 to 2 tablespoons dark rum. Pour over the mix 6 ounces of boiling water and stir until the mixture is melted. Sprinkle top with cinnamon or nutmeg and serve forth

    Hot Buttered Rum

    3/4 cup lightly packed dark brown sugar

    1/2 cup (8 Tbs.) unsalted butter, at room temperature

    1 tsp. pure vanilla extract

    1/2 tsp. ground cinnamon

    1/4 tsp. ground cloves

    1/4 tsp. freshly grated nutmeg

    1/4 tsp. ground allspice

    2-1/2 to 3 cups high-quality dark rum, preferably Gosling's Black Seal
    (it has the perfect qualities for hot buttered rum.)

    Whipped heavy cream for garnish

    To Make Spiced Butter:

    In a small bowl, mash the sugar, butter, vanilla, cinnamon, cloves, nutmeg, and allspice with a fork until well combined. The spiced butter can be made ahead and refrigerated for up to 3 weeks. Bring the butter to room temperature before using.

    To Make Hot Buttered Rum:
    Bring a kettle of water to a boil; you'll need 1/2 cup of water for each drink.
    Fill mugs or heatproof glasses with hot tap water to warm them.

    Once the water in the kettle boils, empty the warm mugs and fill each with 1/2 cup boiling water and 1/4 cup rum.

    Stir a generous tablespoon of the spiced butter into each mug until melted.

    Garnish with a small dollop of whipped cream.

    Nutrition information (per serving):

    Calories (kcal): 250; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 7; Protein (g): 0; Monounsaturated Fat (g): 3; Carbohydrates (g): 14; Polyunsaturated Fat (g): 0; Sodium (mg): 10; Cholesterol (mg): 30; Fiber (g): 0; photo: Scott Phillips

    The key is the spiced butter with brown sugar. The really neat feature is the fact that you can make the butter ahead and keep it for three weeks. This provides for really great entertainment opportunities. We increased the vanilla extract to 2 tsp which we think improved the taste. The spices, including the nutmeg, we ground fresh in a spice mill. I think this made it better as well. The choice of the brand of rum is important as well. As recommended in the recipe Gosling's Black Seal has the perfect qualities for hot buttered rum. I would be hesitent to try another rum

    Easy Mulled Wine

    red wine - merlot, zin, cab, don't use an expensive one

    1 1/2 cup orange juice

    1/4 cup spiced rum
    2 tablespoons honey

    1/2 teaspoon cinnamon

    1 pinch nutmeg
    10 cloves

    Mulled wine is served on the ski slopes of Austria and on the average man's table as an after dinner drink in Europe, or a hot drink on a Sunday afternoon when the snow is falling.

    Seasonings: Cinnamon, lemmon peal and a little of its juice(or orange), whole cloves, sugar Cook the seasoning in a cup or two of water until your entire house smells like Christmas, then add the red wine.

    Warm it up with the wine, but do not boil it, because you will lose the alcohol (hence the reason why you cook the spices in the water and not in wine). Done!

    This is how simple it should be. If you don't have whole cinnamon, use a dash of the ground one. Improvise with your citrus, adjust the sweetness to your taste. There is no right or wrong way to make this simple and delicious drink. And relax, you don't need all the fancy extras

    Roasted Beef Tenderloin with Caramelized Shallots & Red Wine

    This comes from
    Serves 6

    1 2-1/2- to 3-lb. beef tenderloin roast (preferably the head piece), trimmed of silverskin, at room temperature

    1 Tbs. extra-virgin olive oil

    Kosher salt and freshly ground black pepper

    4 Tbs. cold unsalted butter

    3 large shallots, halved and thinly sliced lengthwise (about 1 cup)

    3/4 cup dry red wine, preferably a fruity California Cabernet Sauvignon

    1 sprig fresh rosemary, plus 1/2 tsp. chopped

    3/4 cup homemade or low-salt beef broth
    Olive Oil

    Position a rack in the center of the oven and heat the oven to 450°F. Brush or rub the beef with the oil and put the beef in a 9x13-inch roasting pan lined with aluminum foil. Season the beef generously with salt and pepper.

    Roast the beef until an instant-read thermometer registers 120°F to 125°F for rare, about 25 min.; 125°F to 130°F for medium rare, about 30 min. (The temperature of the beef will rise 5°F as it rests.) Wrap the beef in the foil that lines the pan and let rest on a carving board for 10 to 15 min.

    While the beef roasts, make the sauce.
    Melt 2 Tbs. of the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring often, until they soften and turn golden brown, 8 to 10 min.

    Add the wine and the rosemary sprig and bring to a boil over medium-high heat.
    Boil until the volume of wine and shallots reduces to 1/2 cup, about 3 min.
    Add the broth and continue to boil until the sauce is reduced to 1 cup, about 5 min.
    Reduce the heat to low.
    Remove the rosemary sprig and stir in the chopped rosemary.
    Cut the remaining 2 Tbs. cold butter into small cubes and add a few of them at a time to the sauce, stirring to melt each addition.

    Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Slice the meat and serve with the sauce.

    Tip: It’s important to let the beef rest before slicing it; this allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.

    Nutrition information (per serving):

    Size: based on six servings; Calories (kcal): 480; Fat (g): 33; Fat Calories (kcal): 300; Saturated Fat (g): 14; Protein (g): 37; Monounsaturated Fat (g): 14; Carbohydrates (g): 2; Polyunsaturated Fat (g): 1.5; Sodium (mg): 370; Cholesterol (mg): 145; Fiber (g): 0; photo: Scott Phillips

    Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

    This recipe comes from the web site, Fine Cooking.

    For this gratin, you can use all the interesting green and yellow summer squashes (pattypan, scallop, crookneck, butterstick) you find at the farmers' market however, I tend to stick with zucchini.

    Serves six to eight as a side dish, four as a main dish. 

    For the onions:

    2 Tbs. olive oil

    2 medium onions (14 oz. total), thinly sliced

    2 cloves garlic, minced

    To cook the onions:

    In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 min.

    Reduce the heat to medium-low if they're browning too quickly.

    Add the garlic and sauté until soft and fragrant, 1 to 2 min.

    Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).

    Let cool.

    What Goes on Top of the Carmelized Onions -

    1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices

    3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias

    3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias

    3 Tbs. olive oil

    1/4 cup fresh thyme leaves

    1 tsp. coarse salt

    1-1/4 cups freshly grated parmigiano reggiano

    Freshly ground black pepper to taste

    (if making this a main dish, I sometimes add crumbled cooked bacon or leftover chicken)

    To assemble the gratin: Heat the oven to 375°F. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.

    In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs. of the thyme, and 1/2 tsp. of the salt. Reserve half of the cheese for the top of the gratin.

    Sprinkle 1 Tbs. of the thyme over the onions in the gratin. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.

    Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.

    Season lightly with pepper and the remaining 1/2 tsp. salt.
    Drizzle the remaining 1-1/2 Tbs. olive oil over all.
    Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.

    Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min. Let cool for at least 15 min. before serving.

    Nutrition information (per serving):

    Size: based on eight servings; Calories (kcal): 200; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 4; Protein (g): 9; Monounsaturated Fat (g): 8; Carbohydrates (g): 12; Polyunsaturated Fat (g): 1; Sodium (mg): 540; Cholesterol (mg): 10; Fiber (g): 3; photo: Mark Ferri

    Slow Cooker Caramelized Onion Gratin

    Slow cookers are great to use...esp. in the summer so they don't heat up your kitchen. 
    6 onions, thinly sliced, vertical (Valdalia if you have them)

    3 tbsp melted butter

    ½ tsp paprika

    ½ tsp salt

    ½ tsp freshly ground black pepper

    1 cup fresh bread crumbs

    ½ cup shredded Swiss cheese

    1. In the slow cooker, combine onions and 2 tbsp butter and stir well.

    2. Place a clean towel folded in half  across the top of the crock before you place the cover on - this is done to absorb moisture. Cook on low for 6 hours.

    3. Add paprika, salt, and pepper and combine. Preheat broiler to 500 degrees.

    4. Add in bread crumbs and 1/2 of the cheese. Drizzle with remaining butter and transfer to a baking dish. Top with remaining cheese and broil until it becomes melty.

    Winter Vegetables - How to Choose, Prepare, Store and Serve Them

    This is a great link to an offering from iVillage to teach you about winter vegetables.,ntwk_hdln,122110,fd,wintervegetables

    Wilted Winter Greens Phyllo Rolls

    Even the name sounds yummy, doesn't it? 
    To see this recipe, you will need to visit a wonderful blog that is full of scrumptious recipes

    Cinnamon Honey Butter

    This is a great honey butter for bagels, toast, muffins... even pancakes!


    1/2 cup butter
    1/4 cup honey
    1 tsp. cinnamon

    Combine all ingredients and whip with mixer until light and fluffy

    Gluten Free Flourless Fudge Cookies

    Ultra-chewy, rich chocolate cookies with no added fat? And no gluten? Impossible! But it's true: these flourless chocolate cookies get their texture from egg whites, and their flavor from cocoa powder (which represents the only fat in the recipe). Plus they're easy to make: Just stir together a few simple ingredients, scoop onto a pan, and bake for 8 minutes. You won't believe the delicious result. 


     1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. (Or use Crisco spray for parchment)
    2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
    3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.
    4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
    5) Remove the cookies from the oven, and allow them to cool right on the pan.
    6) Yield: 16 large (3") cookies.

    Hands-on time:
    5 mins. to 7 mins.
    Baking time:
    8 mins. to 10 mins.
    Total time:
    13 mins. to 17 mins.
    16 large (3") cookies.

    Tips from their bakers

    • Want to make more, smaller cookies? Drop the dough in 1 1/8" balls (about 2 measuring teaspoonfuls) onto the baking sheets; a level teaspoon cookie scoop works well here. You'll make about forty 2 1/4" cookies.
    • Add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.
    Nutrition Facts
    Serving Size 1 cookie, 29g
    Servings Per Batch 16
    Amount Per Serving
    Calories 80 Calories from Fat 10
    Daily Value*
    Total Fat 3g
    Saturated Fat 0g
    Trans Fat 0g
    Cholesterol 0mg
    Sodium 47mg
    Total Carbohydrate 18g
    Dietary Fiber 1g
    Sugars 17g
    Protein 1g
    * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

    • 2 1/4 cups confectioners' sugar
    • 1/4 teaspoon salt
    • 1 teaspoon espresso powder, optional but good
    • 1 cup cocoa powder, Dutch-process (European-style) preferred*
    • 3 large egg whites
    • 2 teaspoons gluten-free vanilla extract
    • *For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa