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Beatty's Choclate Cake

from: 164

Ingredients
1 qt veggie broth
1 T olive oil
1.5 C arborio rice
12 oz beer (1.5 cups)
3 C chopped broccoli
1 T Dijon mustard
4 C loosely packed grated sharp cheddar
2 C chopped tomatoes or halved cherry tomatoes
sprinkling of black pepper

Directions
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

Meanwhile, in a large, heavy saucepan on medium-high eat, warm the olive oil. add the rice and stir until well-coated with oil. dd the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.

While the risotto is cooking, steam teh broccoli until bright green and just tender. Set aside.

When the last of hte broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper and serve hot.

from: Just Jenn

Ingredients
2 12-oz bottles rootbeer
1/2 C sweetened condensed milk
1 C half & half or whole milk

Directions
Open the rootbeers and let them sit out to get a bit flat. Then dump them and the other two ingredients in a bowl and mix well.

Freeze according to the instructions on your ice cream freezer.

from: Rachael Ray

Ingredients
1 pound ground chicken
1 1/2 teaspoons ground allspice
1/2 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons dried thyme
1/2 teaspoon cayenne pepper
1 1/2 teaspoons light brown sugar
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeño pepper, seeded and finely chopped
1/4 seedless cucumber, peeled and chopped
1 lime, juiced
Spicy potato chips, any brand you like

Directions
Heat a large nonstick skillet with EVOO over medium-high heat.

In a medium mixing bowl, combine chicken with spices and sugar. Drizzle in EVOO and season with salt and freshly ground black pepper. Mix to combine. Score the meat into 4 equal parts and then form 4 patties, each about 1 1/2-inch thick. Add the burgers to the skillet and cook about 5 minutes on both sides or until cooked all the way through, there shouldn’t be any pink in the middle.

While the burgers cook, make the mango salsa. In a small bowl, combine the mango, red pepper, jalapeño, cucumber and lime juice.

When the burgers are done, transfer them to a serving platter alongside the mango salsa and spicy chips.

Yields 4 servings

from: Rachael Ray

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 3/4 pounds ground lamb
Pinch of allspice
1 medium carrot, peeled and chopped
1 medium parsnip, peeled and chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef stock or broth
1/2 cup dark beer
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream
1 teaspoon sweet paprika
2 tablespoons flat-leaf parsley (a handful), chopped

Directions
Fill a large pot with water, add the potatoes, place over high heat and bring to a boil. Add some salt and cook until tender, about 12 minutes.

While potatoes are cooking, heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once hot, add the lamb and, using the back of a wooden spoon, break it up as it browns, about 5-6 minutes. Season with salt, pepper and allspice. Add carrot, parsnip and onion, and cook 5 minutes, stirring frequently.

Dust with flour, cook 1 minute, then add stock, beer and Worcestershire. Cook until thickened, then transfer to oven-safe pan.

Drain potatoes and return to the pot. Let sit a few minutes to cool slightly. Add sour cream or cream cheese, egg yolk and cream. Smash until smooth.

Preheat broiler to high. Spoon potato mixture evenly over the meat mixture.

Top potatoes with paprika and broil 6-8 inches from the heat until evenly browned, about 2-3 minutes. Sprinkle with chopped parsley and serve.

from: Rachael Ray

Ingredients
1 tablespoon extra-virgin olive oil (EVOO), plus some for drizzling
1 small onion, chopped
1/2 pound button mushrooms and stems, cleaned and chopped
2 sprigs dill, chopped
1/4 cup flat leaf parsley leaves, chopped (a small handful)
Juice of 1/2 lemon
1 tablespoon Dijon mustard, optional
2 hard-boiled eggs, chopped
Salt and freshly ground black pepper, to taste
4 6-ounce salmon filets, skin removed
2 sheets frozen puff pastry, 11 x 17 inches, defrosted but still cold
1 egg, beaten with a splash of water

Directions
Preheat oven to 425°F. Heat a large non-stick skillet over medium heat. Add oil, onions and mushrooms. Season with salt and pepper, and sauté 10 -15 minutes or until the liquid from the mushrooms has evaporated. Remove from heat and add to a medium-sized mixing bowl. Add dill, parsley, lemon juice, mustard, hard-boiled egg, salt and pepper. Mix to combine.

Wipe out the pan you used for the mushrooms and return it to medium-high heat with a drizzle of EVOO. Season salmon with salt and pepper, and sear 1-2 minutes on each side in a drizzle of oil. Remove skillet from the heat.

Spread the puff pastry sheet onto a counter and roll to 1/8 of an inch thick. Cut in half. On each rectangle of dough, place 2 spoonfuls of the mushroom mixture and top with salmon. Starting with the corners, wrap dough over the salmon, creating a package. Trim excess dough and seal with the egg water mixture using a pastry brush (leftover dough bits can be used to decorate the top of the packages.). Place sealed side down on a non-stick cookie sheet and make small slit in the top to let steam escape. Brush with a light coating of the egg/water mixture to give it a nice sheen.

Bake 10-15 minutes or until golden brown. Let stand 5 minutes, then serve.

from: Barefoot Contessa

Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

for frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Directions
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Posted on

Shepherd’s Pie

from: Rachael Ray

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 3/4 pounds ground lamb
Pinch of allspice
1 medium carrot, peeled and chopped
1 medium parsnip, peeled and chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef stock or broth
1/2 cup dark beer
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream
1 teaspoon sweet paprika
2 tablespoons flat-leaf parsley (a handful), chopped

Directions
Fill a large pot with water, add the potatoes, place over high heat and bring to a boil. Add some salt and cook until tender, about 12 minutes.

While potatoes are cooking, heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once hot, add the lamb and, using the back of a wooden spoon, break it up as it browns, about 5-6 minutes. Season with salt, pepper and allspice. Add carrot, parsnip and onion, and cook 5 minutes, stirring frequently.

Dust with flour, cook 1 minute, then add stock, beer and Worcestershire. Cook until thickened, then transfer to oven-safe pan.

Drain potatoes and return to the pot. Let sit a few minutes to cool slightly. Add sour cream or cream cheese, egg yolk and cream. Smash until smooth.

Preheat broiler to high. Spoon potato mixture evenly over the meat mixture.

Top potatoes with paprika and broil 6-8 inches from the heat until evenly browned, about 2-3 minutes. Sprinkle with chopped parsley and serve.

Posted on

Jerk Chicken Burgers with Mango Salsa

from: 164

Ingredients
1 qt veggie broth
1 T olive oil
1.5 C arborio rice
12 oz beer (1.5 cups)
3 C chopped broccoli
1 T Dijon mustard
4 C loosely packed grated sharp cheddar
2 C chopped tomatoes or halved cherry tomatoes
sprinkling of black pepper

Directions
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

Meanwhile, in a large, heavy saucepan on medium-high eat, warm the olive oil. add the rice and stir until well-coated with oil. dd the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.

While the risotto is cooking, steam teh broccoli until bright green and just tender. Set aside.

When the last of hte broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper and serve hot.

from: Just Jenn

Ingredients
2 12-oz bottles rootbeer
1/2 C sweetened condensed milk
1 C half & half or whole milk

Directions
Open the rootbeers and let them sit out to get a bit flat. Then dump them and the other two ingredients in a bowl and mix well.

Freeze according to the instructions on your ice cream freezer.

from: Rachael Ray

Ingredients
1 pound ground chicken
1 1/2 teaspoons ground allspice
1/2 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons dried thyme
1/2 teaspoon cayenne pepper
1 1/2 teaspoons light brown sugar
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeño pepper, seeded and finely chopped
1/4 seedless cucumber, peeled and chopped
1 lime, juiced
Spicy potato chips, any brand you like

Directions
Heat a large nonstick skillet with EVOO over medium-high heat.

In a medium mixing bowl, combine chicken with spices and sugar. Drizzle in EVOO and season with salt and freshly ground black pepper. Mix to combine. Score the meat into 4 equal parts and then form 4 patties, each about 1 1/2-inch thick. Add the burgers to the skillet and cook about 5 minutes on both sides or until cooked all the way through, there shouldn’t be any pink in the middle.

While the burgers cook, make the mango salsa. In a small bowl, combine the mango, red pepper, jalapeño, cucumber and lime juice.

When the burgers are done, transfer them to a serving platter alongside the mango salsa and spicy chips.

Yields 4 servings

Posted on

Rootbeer Sorbet

from: 164

Ingredients
1 qt veggie broth
1 T olive oil
1.5 C arborio rice
12 oz beer (1.5 cups)
3 C chopped broccoli
1 T Dijon mustard
4 C loosely packed grated sharp cheddar
2 C chopped tomatoes or halved cherry tomatoes
sprinkling of black pepper

Directions
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

Meanwhile, in a large, heavy saucepan on medium-high eat, warm the olive oil. add the rice and stir until well-coated with oil. dd the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.

While the risotto is cooking, steam teh broccoli until bright green and just tender. Set aside.

When the last of hte broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper and serve hot.

from: Just Jenn

Ingredients
2 12-oz bottles rootbeer
1/2 C sweetened condensed milk
1 C half & half or whole milk

Directions
Open the rootbeers and let them sit out to get a bit flat. Then dump them and the other two ingredients in a bowl and mix well.

Freeze according to the instructions on your ice cream freezer.

Posted on

Rarebit Risotto

from: 164

Ingredients
1 qt veggie broth
1 T olive oil
1.5 C arborio rice
12 oz beer (1.5 cups)
3 C chopped broccoli
1 T Dijon mustard
4 C loosely packed grated sharp cheddar
2 C chopped tomatoes or halved cherry tomatoes
sprinkling of black pepper

Directions
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

Meanwhile, in a large, heavy saucepan on medium-high eat, warm the olive oil. add the rice and stir until well-coated with oil. dd the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.

While the risotto is cooking, steam teh broccoli until bright green and just tender. Set aside.

When the last of hte broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper and serve hot.

Posted on

Baked Polenta Fries

from: Martha Stewart's Handmade Holiday

Ingredients
11 lemons, preferably organic
1 liter 160-proof vodka or grain alcohol
3 C sugar
3 C boiling water

Directions
Peel strips of zest from lemons using vegetable peeler; reserve remainder of lemons for another use. Put the zest and vodka into an airtight container and let stand at room temperature at least 2 days and up to 1 week.

Stir together sugar and hot water until completely dissolved; let cool completely. Stir sugar mixture into vodka mixture; refrigerate in an airtight container overnight.

Pour liquid through a large sieve and funnel into airtight bottles. Discard zest. Limoncello can be kept in the freezer for up to 3 months.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
starlight mints or candy canes

Directions
Stick the candycanes or mints in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. don't get them too fine. You want some color!

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the candy pieces all over the top and push them gently in with the back of a spatual or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
oreos (like 12 or s)

Directions
Stick half the oreos in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. Don't get them too fine. The chunks look pretty on top.

Take the other half and pulverize them in a blender or food processor.

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in the pulverized oreos and then some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the smashed oreos all over the top and push them gently in with the back of a spatula or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Recipe Zaar

Ingredients
1 lb dried red beans (after extensive research I have discovered that kidney beans are the same thing)
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 (14.5 oz) cans beef broth
2 C water
1 lb smoked ham or smoked turkey ham or sausage (cooked) cut into 1-inch pieces
1 t salt
1/2 t hot pepper sauce
3-4 C cooked rice

Directions
Soak beans in your crockpot over night; drain, rinse. Combine all ingredients except rice in crockpot and cook on low for 10-12 hours or on high for 5-6 hours. Serve over hot rice.

Nutritional Info (1/6 recpe(
Calories 336; Fat 10.8 g; sat fat 3.1 g; cholesterol 53 mg; sodium 2785 mg; postassium 579 mg; carbs 34.1g

from: Jesser

Ingredients
2 packages creamed spinach (Green Giant is my preferred brand)
4-8 oz feta cheese (depending on how much you like it)
16 sheets Filo/phyllo dough
3-4 T butter

Directions
Cook the creamed spinach according to the directions on the package.

Heat oven to 350. Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down.

Spread the spinach evenly over the sheets and sprinkle the desired amount of feta on top.

Top this with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake at 350 for 45-50 minutes or until the filo dough is puffy and slightly browned.

from: Paula Kafer

Ingredients
1 C raisins
1 C water
1 C sugar
1 egg 1 C oleo
2 C flour
1 t cinnamon
1 t cloves
1/2 t nutmeg
1/2 t ginger
1 t baking soda
1/6 C butter
1 C powdered sugar
1t vanilla
1-2 T water

Directions
Bring water, raisins, sugar to a boil. Add oleo, let boil5 min. Let cool. Add flour through baking soda. Stir well. Spread onto a greased cookie sheet and bake at 350 for 10-12 min.

While it's baking, melt the butter and combine it with the powered sugar and vanilla. Add just enough water so it's the proper consistency for a glaze. Drizzle the warm bars with the frosting and allow to cool. Cut into squares to serve.

from: 101 Cookbooks

Ingredients
2 cups organic milk
2 cups water
1 1/2 cups polenta (see above)
1 teaspoon fine grain sea salt
1/2 cup grated Parmesan cheese
1/4 cup melted clarified butter or olive oil

Directions
Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch). Continue stirring until the polenta thickens up (see picture), this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.

Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour, or overnight. Cut into wide-cut “fry” shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut). Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.

Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Makes 2 dozen wide-cut fries.

Posted on

Golden, Crispy Gnocchi with Summer Shell Beans

from: Martha Stewart's Handmade Holiday

Ingredients
11 lemons, preferably organic
1 liter 160-proof vodka or grain alcohol
3 C sugar
3 C boiling water

Directions
Peel strips of zest from lemons using vegetable peeler; reserve remainder of lemons for another use. Put the zest and vodka into an airtight container and let stand at room temperature at least 2 days and up to 1 week.

Stir together sugar and hot water until completely dissolved; let cool completely. Stir sugar mixture into vodka mixture; refrigerate in an airtight container overnight.

Pour liquid through a large sieve and funnel into airtight bottles. Discard zest. Limoncello can be kept in the freezer for up to 3 months.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
starlight mints or candy canes

Directions
Stick the candycanes or mints in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. don't get them too fine. You want some color!

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the candy pieces all over the top and push them gently in with the back of a spatual or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
oreos (like 12 or s)

Directions
Stick half the oreos in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. Don't get them too fine. The chunks look pretty on top.

Take the other half and pulverize them in a blender or food processor.

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in the pulverized oreos and then some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the smashed oreos all over the top and push them gently in with the back of a spatula or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Recipe Zaar

Ingredients
1 lb dried red beans (after extensive research I have discovered that kidney beans are the same thing)
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 (14.5 oz) cans beef broth
2 C water
1 lb smoked ham or smoked turkey ham or sausage (cooked) cut into 1-inch pieces
1 t salt
1/2 t hot pepper sauce
3-4 C cooked rice

Directions
Soak beans in your crockpot over night; drain, rinse. Combine all ingredients except rice in crockpot and cook on low for 10-12 hours or on high for 5-6 hours. Serve over hot rice.

Nutritional Info (1/6 recpe(
Calories 336; Fat 10.8 g; sat fat 3.1 g; cholesterol 53 mg; sodium 2785 mg; postassium 579 mg; carbs 34.1g

from: Jesser

Ingredients
2 packages creamed spinach (Green Giant is my preferred brand)
4-8 oz feta cheese (depending on how much you like it)
16 sheets Filo/phyllo dough
3-4 T butter

Directions
Cook the creamed spinach according to the directions on the package.

Heat oven to 350. Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down.

Spread the spinach evenly over the sheets and sprinkle the desired amount of feta on top.

Top this with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake at 350 for 45-50 minutes or until the filo dough is puffy and slightly browned.

from: Paula Kafer

Ingredients
1 C raisins
1 C water
1 C sugar
1 egg 1 C oleo
2 C flour
1 t cinnamon
1 t cloves
1/2 t nutmeg
1/2 t ginger
1 t baking soda
1/6 C butter
1 C powdered sugar
1t vanilla
1-2 T water

Directions
Bring water, raisins, sugar to a boil. Add oleo, let boil5 min. Let cool. Add flour through baking soda. Stir well. Spread onto a greased cookie sheet and bake at 350 for 10-12 min.

While it's baking, melt the butter and combine it with the powered sugar and vanilla. Add just enough water so it's the proper consistency for a glaze. Drizzle the warm bars with the frosting and allow to cool. Cut into squares to serve.

from: 101 Cookbooks

Ingredients
2 cups organic milk
2 cups water
1 1/2 cups polenta (see above)
1 teaspoon fine grain sea salt
1/2 cup grated Parmesan cheese
1/4 cup melted clarified butter or olive oil

Directions
Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch). Continue stirring until the polenta thickens up (see picture), this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.

Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour, or overnight. Cut into wide-cut “fry” shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut). Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.

Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Makes 2 dozen wide-cut fries.

from: 101 Cookbooks

Ingredients
1 pound fresh gnocchi
1/2 pound chanterelle mushrooms (optional – if you can't get
chanterelles, skip the mushrooms)
a few sprigs of fresh thyme, leaves only
3 medium shallots, thinly sliced
a big handful of small cherry tomatoes, halved
clarified butter or extra virgin olive oil
splash of cream (optional)
freshly grated parmesan (optional)

Directions
Take the shelled beans and cook each type of bean in its own pot of water. They will take between 10 and 20 minutes to cook (taste to tell when they are done). Drain and salt to taste. Set aside. See header notes re: fava beans.Heat a couple tablespoons of clarified butter (or olive oil) in a large well-seasoned (or non-stick) skillet over medium-high heat. Add the gnocchi in a single layer and toss to coat with the butter. Let them cook until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden all over. Salt, transfer to a platter and set aside.

Clean out that same big skillet, add a bit more butter or oil, and over medium-high heat saute the mushrooms, shallots and thyme along with a few pinches of salt and pepper. The mushrooms will release a bit of moisture, keep cooking, and let them get a bit of color (another minute or two). Toss the cooked shell beans into the skillet with the mushrooms, add the tomatoes and cook for another few seconds. Remove from heat and stir in a splash of cream if you like. Pour the beans and mushrooms over the gnocchi and sprinkle with grated parmesan.

Serve family style on a big plate or platter.

Serves 4-6.

Posted on

Whole Wheat Pizza Dough

from: Martha Stewart's Handmade Holiday

Ingredients
11 lemons, preferably organic
1 liter 160-proof vodka or grain alcohol
3 C sugar
3 C boiling water

Directions
Peel strips of zest from lemons using vegetable peeler; reserve remainder of lemons for another use. Put the zest and vodka into an airtight container and let stand at room temperature at least 2 days and up to 1 week.

Stir together sugar and hot water until completely dissolved; let cool completely. Stir sugar mixture into vodka mixture; refrigerate in an airtight container overnight.

Pour liquid through a large sieve and funnel into airtight bottles. Discard zest. Limoncello can be kept in the freezer for up to 3 months.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
starlight mints or candy canes

Directions
Stick the candycanes or mints in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. don't get them too fine. You want some color!

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the candy pieces all over the top and push them gently in with the back of a spatual or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
oreos (like 12 or s)

Directions
Stick half the oreos in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. Don't get them too fine. The chunks look pretty on top.

Take the other half and pulverize them in a blender or food processor.

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in the pulverized oreos and then some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the smashed oreos all over the top and push them gently in with the back of a spatula or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Recipe Zaar

Ingredients
1 lb dried red beans (after extensive research I have discovered that kidney beans are the same thing)
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 (14.5 oz) cans beef broth
2 C water
1 lb smoked ham or smoked turkey ham or sausage (cooked) cut into 1-inch pieces
1 t salt
1/2 t hot pepper sauce
3-4 C cooked rice

Directions
Soak beans in your crockpot over night; drain, rinse. Combine all ingredients except rice in crockpot and cook on low for 10-12 hours or on high for 5-6 hours. Serve over hot rice.

Nutritional Info (1/6 recpe(
Calories 336; Fat 10.8 g; sat fat 3.1 g; cholesterol 53 mg; sodium 2785 mg; postassium 579 mg; carbs 34.1g

from: Jesser

Ingredients
2 packages creamed spinach (Green Giant is my preferred brand)
4-8 oz feta cheese (depending on how much you like it)
16 sheets Filo/phyllo dough
3-4 T butter

Directions
Cook the creamed spinach according to the directions on the package.

Heat oven to 350. Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down.

Spread the spinach evenly over the sheets and sprinkle the desired amount of feta on top.

Top this with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake at 350 for 45-50 minutes or until the filo dough is puffy and slightly browned.

from: Paula Kafer

Ingredients
1 C raisins
1 C water
1 C sugar
1 egg 1 C oleo
2 C flour
1 t cinnamon
1 t cloves
1/2 t nutmeg
1/2 t ginger
1 t baking soda
1/6 C butter
1 C powdered sugar
1t vanilla
1-2 T water

Directions
Bring water, raisins, sugar to a boil. Add oleo, let boil5 min. Let cool. Add flour through baking soda. Stir well. Spread onto a greased cookie sheet and bake at 350 for 10-12 min.

While it's baking, melt the butter and combine it with the powered sugar and vanilla. Add just enough water so it's the proper consistency for a glaze. Drizzle the warm bars with the frosting and allow to cool. Cut into squares to serve.

from: 101 Cookbooks

Ingredients
2 cups organic milk
2 cups water
1 1/2 cups polenta (see above)
1 teaspoon fine grain sea salt
1/2 cup grated Parmesan cheese
1/4 cup melted clarified butter or olive oil

Directions
Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch). Continue stirring until the polenta thickens up (see picture), this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.

Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour, or overnight. Cut into wide-cut “fry” shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut). Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.

Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Makes 2 dozen wide-cut fries.

from: 101 Cookbooks

Ingredients
1 pound fresh gnocchi
1/2 pound chanterelle mushrooms (optional – if you can't get
chanterelles, skip the mushrooms)
a few sprigs of fresh thyme, leaves only
3 medium shallots, thinly sliced
a big handful of small cherry tomatoes, halved
clarified butter or extra virgin olive oil
splash of cream (optional)
freshly grated parmesan (optional)

Directions
Take the shelled beans and cook each type of bean in its own pot of water. They will take between 10 and 20 minutes to cook (taste to tell when they are done). Drain and salt to taste. Set aside. See header notes re: fava beans.Heat a couple tablespoons of clarified butter (or olive oil) in a large well-seasoned (or non-stick) skillet over medium-high heat. Add the gnocchi in a single layer and toss to coat with the butter. Let them cook until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden all over. Salt, transfer to a platter and set aside.

Clean out that same big skillet, add a bit more butter or oil, and over medium-high heat saute the mushrooms, shallots and thyme along with a few pinches of salt and pepper. The mushrooms will release a bit of moisture, keep cooking, and let them get a bit of color (another minute or two). Toss the cooked shell beans into the skillet with the mushrooms, add the tomatoes and cook for another few seconds. Remove from heat and stir in a splash of cream if you like. Pour the beans and mushrooms over the gnocchi and sprinkle with grated parmesan.

Serve family style on a big plate or platter.

Serves 4-6.

from: 101 Cookbooks

Ingredients
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting

Directions
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking tone, you can use the back of a sheet pan, but do not reheat the pan. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out – you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.

Posted on

Curried Apple Couscous

from: Martha Stewart's Handmade Holiday

Ingredients
11 lemons, preferably organic
1 liter 160-proof vodka or grain alcohol
3 C sugar
3 C boiling water

Directions
Peel strips of zest from lemons using vegetable peeler; reserve remainder of lemons for another use. Put the zest and vodka into an airtight container and let stand at room temperature at least 2 days and up to 1 week.

Stir together sugar and hot water until completely dissolved; let cool completely. Stir sugar mixture into vodka mixture; refrigerate in an airtight container overnight.

Pour liquid through a large sieve and funnel into airtight bottles. Discard zest. Limoncello can be kept in the freezer for up to 3 months.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
starlight mints or candy canes

Directions
Stick the candycanes or mints in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. don't get them too fine. You want some color!

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the candy pieces all over the top and push them gently in with the back of a spatual or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
oreos (like 12 or s)

Directions
Stick half the oreos in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. Don't get them too fine. The chunks look pretty on top.

Take the other half and pulverize them in a blender or food processor.

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in the pulverized oreos and then some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the smashed oreos all over the top and push them gently in with the back of a spatula or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Recipe Zaar

Ingredients
1 lb dried red beans (after extensive research I have discovered that kidney beans are the same thing)
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 (14.5 oz) cans beef broth
2 C water
1 lb smoked ham or smoked turkey ham or sausage (cooked) cut into 1-inch pieces
1 t salt
1/2 t hot pepper sauce
3-4 C cooked rice

Directions
Soak beans in your crockpot over night; drain, rinse. Combine all ingredients except rice in crockpot and cook on low for 10-12 hours or on high for 5-6 hours. Serve over hot rice.

Nutritional Info (1/6 recpe(
Calories 336; Fat 10.8 g; sat fat 3.1 g; cholesterol 53 mg; sodium 2785 mg; postassium 579 mg; carbs 34.1g

from: Jesser

Ingredients
2 packages creamed spinach (Green Giant is my preferred brand)
4-8 oz feta cheese (depending on how much you like it)
16 sheets Filo/phyllo dough
3-4 T butter

Directions
Cook the creamed spinach according to the directions on the package.

Heat oven to 350. Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down.

Spread the spinach evenly over the sheets and sprinkle the desired amount of feta on top.

Top this with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake at 350 for 45-50 minutes or until the filo dough is puffy and slightly browned.

from: Paula Kafer

Ingredients
1 C raisins
1 C water
1 C sugar
1 egg 1 C oleo
2 C flour
1 t cinnamon
1 t cloves
1/2 t nutmeg
1/2 t ginger
1 t baking soda
1/6 C butter
1 C powdered sugar
1t vanilla
1-2 T water

Directions
Bring water, raisins, sugar to a boil. Add oleo, let boil5 min. Let cool. Add flour through baking soda. Stir well. Spread onto a greased cookie sheet and bake at 350 for 10-12 min.

While it's baking, melt the butter and combine it with the powered sugar and vanilla. Add just enough water so it's the proper consistency for a glaze. Drizzle the warm bars with the frosting and allow to cool. Cut into squares to serve.

from: 101 Cookbooks

Ingredients
2 cups organic milk
2 cups water
1 1/2 cups polenta (see above)
1 teaspoon fine grain sea salt
1/2 cup grated Parmesan cheese
1/4 cup melted clarified butter or olive oil

Directions
Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch). Continue stirring until the polenta thickens up (see picture), this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.

Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour, or overnight. Cut into wide-cut “fry” shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut). Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.

Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Makes 2 dozen wide-cut fries.

from: 101 Cookbooks

Ingredients
1 pound fresh gnocchi
1/2 pound chanterelle mushrooms (optional – if you can't get
chanterelles, skip the mushrooms)
a few sprigs of fresh thyme, leaves only
3 medium shallots, thinly sliced
a big handful of small cherry tomatoes, halved
clarified butter or extra virgin olive oil
splash of cream (optional)
freshly grated parmesan (optional)

Directions
Take the shelled beans and cook each type of bean in its own pot of water. They will take between 10 and 20 minutes to cook (taste to tell when they are done). Drain and salt to taste. Set aside. See header notes re: fava beans.Heat a couple tablespoons of clarified butter (or olive oil) in a large well-seasoned (or non-stick) skillet over medium-high heat. Add the gnocchi in a single layer and toss to coat with the butter. Let them cook until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden all over. Salt, transfer to a platter and set aside.

Clean out that same big skillet, add a bit more butter or oil, and over medium-high heat saute the mushrooms, shallots and thyme along with a few pinches of salt and pepper. The mushrooms will release a bit of moisture, keep cooking, and let them get a bit of color (another minute or two). Toss the cooked shell beans into the skillet with the mushrooms, add the tomatoes and cook for another few seconds. Remove from heat and stir in a splash of cream if you like. Pour the beans and mushrooms over the gnocchi and sprinkle with grated parmesan.

Serve family style on a big plate or platter.

Serves 4-6.

from: 101 Cookbooks

Ingredients
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting

Directions
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking tone, you can use the back of a sheet pan, but do not reheat the pan. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out – you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.

from: 101 Cookbooks

Ingredients
4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped

Directions
In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the pieces are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.

Posted on

Cranberry Jam

from: Martha Stewart's Handmade Holiday

Ingredients
11 lemons, preferably organic
1 liter 160-proof vodka or grain alcohol
3 C sugar
3 C boiling water

Directions
Peel strips of zest from lemons using vegetable peeler; reserve remainder of lemons for another use. Put the zest and vodka into an airtight container and let stand at room temperature at least 2 days and up to 1 week.

Stir together sugar and hot water until completely dissolved; let cool completely. Stir sugar mixture into vodka mixture; refrigerate in an airtight container overnight.

Pour liquid through a large sieve and funnel into airtight bottles. Discard zest. Limoncello can be kept in the freezer for up to 3 months.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
starlight mints or candy canes

Directions
Stick the candycanes or mints in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. don't get them too fine. You want some color!

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the candy pieces all over the top and push them gently in with the back of a spatual or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
oreos (like 12 or s)

Directions
Stick half the oreos in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. Don't get them too fine. The chunks look pretty on top.

Take the other half and pulverize them in a blender or food processor.

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in the pulverized oreos and then some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the smashed oreos all over the top and push them gently in with the back of a spatula or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Recipe Zaar

Ingredients
1 lb dried red beans (after extensive research I have discovered that kidney beans are the same thing)
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 (14.5 oz) cans beef broth
2 C water
1 lb smoked ham or smoked turkey ham or sausage (cooked) cut into 1-inch pieces
1 t salt
1/2 t hot pepper sauce
3-4 C cooked rice

Directions
Soak beans in your crockpot over night; drain, rinse. Combine all ingredients except rice in crockpot and cook on low for 10-12 hours or on high for 5-6 hours. Serve over hot rice.

Nutritional Info (1/6 recpe(
Calories 336; Fat 10.8 g; sat fat 3.1 g; cholesterol 53 mg; sodium 2785 mg; postassium 579 mg; carbs 34.1g

from: Jesser

Ingredients
2 packages creamed spinach (Green Giant is my preferred brand)
4-8 oz feta cheese (depending on how much you like it)
16 sheets Filo/phyllo dough
3-4 T butter

Directions
Cook the creamed spinach according to the directions on the package.

Heat oven to 350. Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down.

Spread the spinach evenly over the sheets and sprinkle the desired amount of feta on top.

Top this with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake at 350 for 45-50 minutes or until the filo dough is puffy and slightly browned.

from: Paula Kafer

Ingredients
1 C raisins
1 C water
1 C sugar
1 egg 1 C oleo
2 C flour
1 t cinnamon
1 t cloves
1/2 t nutmeg
1/2 t ginger
1 t baking soda
1/6 C butter
1 C powdered sugar
1t vanilla
1-2 T water

Directions
Bring water, raisins, sugar to a boil. Add oleo, let boil5 min. Let cool. Add flour through baking soda. Stir well. Spread onto a greased cookie sheet and bake at 350 for 10-12 min.

While it's baking, melt the butter and combine it with the powered sugar and vanilla. Add just enough water so it's the proper consistency for a glaze. Drizzle the warm bars with the frosting and allow to cool. Cut into squares to serve.

from: 101 Cookbooks

Ingredients
2 cups organic milk
2 cups water
1 1/2 cups polenta (see above)
1 teaspoon fine grain sea salt
1/2 cup grated Parmesan cheese
1/4 cup melted clarified butter or olive oil

Directions
Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch). Continue stirring until the polenta thickens up (see picture), this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.

Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour, or overnight. Cut into wide-cut “fry” shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut). Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.

Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Makes 2 dozen wide-cut fries.

from: 101 Cookbooks

Ingredients
1 pound fresh gnocchi
1/2 pound chanterelle mushrooms (optional – if you can't get
chanterelles, skip the mushrooms)
a few sprigs of fresh thyme, leaves only
3 medium shallots, thinly sliced
a big handful of small cherry tomatoes, halved
clarified butter or extra virgin olive oil
splash of cream (optional)
freshly grated parmesan (optional)

Directions
Take the shelled beans and cook each type of bean in its own pot of water. They will take between 10 and 20 minutes to cook (taste to tell when they are done). Drain and salt to taste. Set aside. See header notes re: fava beans.Heat a couple tablespoons of clarified butter (or olive oil) in a large well-seasoned (or non-stick) skillet over medium-high heat. Add the gnocchi in a single layer and toss to coat with the butter. Let them cook until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden all over. Salt, transfer to a platter and set aside.

Clean out that same big skillet, add a bit more butter or oil, and over medium-high heat saute the mushrooms, shallots and thyme along with a few pinches of salt and pepper. The mushrooms will release a bit of moisture, keep cooking, and let them get a bit of color (another minute or two). Toss the cooked shell beans into the skillet with the mushrooms, add the tomatoes and cook for another few seconds. Remove from heat and stir in a splash of cream if you like. Pour the beans and mushrooms over the gnocchi and sprinkle with grated parmesan.

Serve family style on a big plate or platter.

Serves 4-6.

from: 101 Cookbooks

Ingredients
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting

Directions
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking tone, you can use the back of a sheet pan, but do not reheat the pan. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out – you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.

from: 101 Cookbooks

Ingredients
4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped

Directions
In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the pieces are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.

from: 101 Cookbooks

Ingredients
1 lb. 2 ounces (500 g) frozen or fresh lingonberries or cranberries
A scant cup (7 oz/200g) of caster (superfine) sugar (hs note: I just gave my regular granulated sugar a whirl in the food processor for 15-20 seconds)
Finely grated rind and juice of 1 lemon
1 small apple, peeled and cored

Directions
Rinse the berries, if necessary, then drain well and put them in a non-metallic bowl with the sugar and lemon juice. Leave overnight, turning once or twice.
Coarsely grate the apple and put it into a jam-making pan or other heavy based saucepan with the grated lemon rind. Strain in all the juice from the berries (hs note: I didn't end up with a ton of juice, but scraped all the thick, sugary juice in) and add two wooden spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup (125 ml) water and simmer for 20-30 minutes, or until the apple is very soft and the whole lot has thickened (hs note: I ended up ~10 minutes). Add the rest of the berries and heat through for 5-8 minutes. Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple months but, once open, keep it in the fridge and use fairly quickly.