Creamy Sweet Potato and Rosemary Soup

This is a fantastic soup. It's creamy and delicious. I can easily see it on the menu at a place like Zupa's

3 T unsalted butter, at room temperature
3 T olive oil
3 large or 6 small shallots thinly sliced
2-3 cloves garlic, minced
salt and pepper
2 lbs (about 2-3) sweet potatoes, peeled and cut into 1/2 inch pieces
2 stems fresh rosemary
5 cups chicken broth
1/2 cup mascarpone cheese, at room temperature
3 T maple syrup

Melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3-4 minutes. Add the sweet potatoes, rosemary, and chicken broth. Season with salt and pepper. Bring the mixture to a boil. Reduce heat and simmer until the potatoes are very tender, about 20-25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. You can also puree in batches in a blender or food processor. Whisk in mascarpone cheese and maple syrup until smooth. Season with salt and pepper to taste. Serve warm.

Note: If you don't have mascarpone cheese or can't find it, substitute 4 oz cream cheese blended with 2 T heavy whipping cream and 1 1/4 T sour cream. This is what I did, and it was wonderful.

Red Pepper Sauce

2 Large Red Bell Peppers
2-3 Tlb Vinegar
1/4 - 1/3 cup sugar

Over grill or under broiler roast peppers . Keep peppers whole and get as black nd brown as possible. Cool peppers in a baggie. Slice peppers in half, skin and seed. Finely chop peppers in a food processor. Cook vinegar and sugar to dissolve sugar Add to pepper. Refrigerate to cool. To serve pour a block of cream cheese with crackers on the side.

Baked Brie with Jelly

Ingredients:

1 sheet puff pastry
1 8oz wheel of brie (I personally like to trim off the rind, but it's edible

*about 1/4 cup of jelly (I used the huckleberry red pepper. Traditionally pepper jelly is used, but can be made with any flavor you like. Raspberry jam is popular too. On the cruise ship it was served with a cinnamon apple compote).

1 egg beaten with some water for an egg wash

Preheat oven to 400 degrees

Gently unfold the puff pastry sheet. Cut the brie in half lengthwise. Place one round on the pastry. Spread the top with jelly and place the other half of the brie on top. Trim the excess pastry and then fold it over the cheese, sealing the edges. If desired, decorate the top with the excess dough cut into shapes. Brush the top of the pastry with the egg wash.

Place the wrapped brie, seam-down on a baking dish covered with parchment paper. Bake for 15-20 minutes or until golden brown.

Serve with crackers, bread, and fresh fruit like apples or pears. You might want to put some extra jelly/jam on the side for those that want more.

Pioneer Woman's Green Bean Casserole

Ingredients:

2 lbs fresh green beans, ends cut off
4 slices of bacon, cut into pieces
3 cloves garlic, minced
1/2 large onion, chopped
4 TBSP butter
4 TBSP flour
2 1/2 cups whole milk
1/2 cup half and half
1 1/2 tsp salt
ground black pepper, to taste
1/8 tsp cayenne peper
1 cup grated sharp cheddar cheese
1 jar (4 oz) sliced pimentoes, drained
1 cup panko bread crumbs

Instructions:

Cut beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3-4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to slow the cooking process. Drain beans once they're cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook the bacon for two minutes, then add diced onion and garlic and continue cooking for 3-5 minutes, or unitl bacon is done and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheese. Stir while cheese melts. Turn off heat.

Add pimentos to the pan, then bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into baking dish and top with panko bread crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and crust is golden.

Cranberry Salsa

1 cup cranberries
2 Tbl orange juice
1/3 cup sugar
2 med red peppers diced
3 Tbl toasted pecans, chopped
2 tsp lime zest
1 Tbl orange zest
1 jalopeno diced
salt and pepper

Blend together

Balsamic Beans

Cut 4 oz of bacon in pieces and cook in saucepan until crisp. Add 2 cloves of minced garlic, one 14 oz can of crushed tomatoes and 1 cup water, bring to a boil. Add two, 15 oz cans of white beans, rinsed well and drained, 2 Tbl each honey and balsamic vinegar #6, 1 sprig thyme and a pinch of crused red pepper flakes. Simmer until thickened, about 20 min. Season wth salt and top with chopped parsley.

Pumpkin Chocolate Chip Muffins

***Seriously...EASIEST RECIPE EVER!!!

Ingredients:

1 can (15oz) pumpkin puree
1 Spice cake mix
1/2 bag semisweet chocolate chips

(You can easily double the recipe by using 2 cake mixes, a full bag of chocolate chips, and the large can of pumpkin).

Combine cake mix and pumpkin until smooth. Fold in chocolate chips.

Fill lined muffin tin with batter. Keep in mind that they don't really raise so you need to fill rather full.

Bake for 22-25 minutes at 350 degrees.

Butternut Squash Soup

***Can you tell that fall is here and I'm on a soup kick???***

Ingredients:

1/2 TBSP olive oil
1 TBSP butter
1/2 cup chopped carrots
2 celery stalks, chopped
1 cup onion, chopped
4 garlic cloves, minced
4 cups butternut squash, peeled, cubed
2 cups potatoes, chopped
32 oz chicken broth
1 TBSP brown sugar
1 1/2 tsp salt
3/4 tsp sage
1 pinch cayenne pepper or dash of hot sauce

In stockpot, melt butter and olive oil together. Add carrots, onion, garlic, and celery. Saute a few minutes until onion is tender, add pinch salt to soften onion as you saute.

Add in butternut squash. Stir, cook a couple minutes. Add potatoe, salt, sage, cayenne pepper or hot sauce. Stir to combine. Pour in chicken broth. Bring to a boil, reduce heat to simmer, cover and let cook 30-40 minutes until squash and potatoes are tender.

Transfer to a blender or use immersion blender to puree. Stir in brown sugar. Serve with chopped fresh parsley and a drizzle of cream.

Creamy Fresh Tomato and Basil Bisque

***This is a recipe I came up with after reading through several recipes for making soup with fresh tomatoes.***

Ingredients:

1 1/2 TBSP butter
1 small onion, chopped
pinch of salt
1 garlic clove, minced
1 TBSP flour
1 cup water
2 lbs peeled, seeded, fresh tomatoes
5 basil leaves, roughly chopped or torn
1 TBSP brown sugar
1/8 tsp cloves
salt and pepper to taste
1/2 cup heavy cream

Directions:

In heavy stockpot, melt butter over medium heat. Add onion, garlic, and pinch of salt. Saute until onion is tender. Add flour, stir well, cooking off raw taste of flour. Add in water. Let come to a boil.

Reserve 3/4 cup of tomato pieces. Add other tomatoes to pot along with basil, brown sugar, and cloves. Simmer, uncovered for 30 minutes.

Transfer to blender and blend until smooth. Return mixture to pot. Add salt, pepper, and cream. Heat thoroughly and serve.

Black Bean Soup

***Cook's note: Cut back on the carrot just a bit so you can achieve that really pretty black color for the soup.***

Ingredients:

1 TBSP olive oil
4 garlic cloves, roughly chopped
3/4 cup diced carrots
3/4 cup diced celery
1 cup diced onion
2 cans black beans, rinsed and drained
1 (3.5oz) can green chilies
3 1/2 cups beef broth
1 tsp salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp oregano
1 bay leaf
juice of 1 lime


Optional toppings: sour cream, tortilla chips, grated cheese, and chopped cilantro

Directions:

Place a large stock pot on the stovetop and set to medium-high heat. When pan is warm, add olive oil. Add the carrots, celery, onion, and garlic. Saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until the carrots are tender. Remove from heat. Stir in the juice of one lime.

Place soup in blender or use an immersion blender. Puree soup until completely smooth.

Makes about 8 cups of soup. 1 cup of soup without toppings is 125 calories, 2 grams fat, and 8 grams of fiber.

Mini Carrot Cake Cups

Cups
1 yellow cake mix (9 oz)
1 1/2 tsp allspice
1 egg
2 T vegetable oil
2 medium carrots, peeled

Filling and Garnish
6 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup thawed frozen whipped topping
chopped walnuts (optional)

Preheat oven to 350. Spray mini muffin pan with nonstick spray. Combine cake mix, allspice, egg, and oil in bowl. (Note: Most cake mixes are about 18 oz. This calls for 9 oz. I used 1/2 of a regular cake mix. However, I think the small boxes of Jiffy cake mix are about 9 oz.) Stir until ingredients are moistened. Batter will be very thick. Grate carrots and stir 3/4 cup into batter. Set aside any remaining carrots for garnish, if desired. Divide batter evenly among mini muffin cups. Bake 11-13 minutes or until cups feel firm to the touch.

Meanwhile, mix together cream cheese and sugar until smooth. Fold in shipped topping. Spoon cream cheese mixture into ziplock bag.

Remove pan from oven. Press tops of cups with lighly floured mini-tart shaper to make slight indentations. If you don't have a mini-tart shaper, another object in your kitchen may work. Cool in pan 3 minutes. Carefully remove cups from pan and cool another 5 minutes. Trim corner of cream cheese-filled bag. Pipe filling evenly into cups. Garnish cups with chopped walnuts and remaining grated carrots, if desired.

Carmel Rice Krispie

This tastes just like carmel popcorn - super good!

2 cubes butter
2 cups packed brown sugar
1 cup Karo syrup
1 can sweetened condensed milk

Bring to boil over med heat and boil 3 min. Remove and add milk. Stir well and boil 3 more min. Pour over 12 or 13 cups of Rice Krispies. Mix well and put in greased 9 x 13 pan or cookie sheet.

Broiled Zucchini and Potatoes with Parmesan Crust

***Another Giada recipe...Instead of zucchini, I used 3 of the papaya squash and it was delish!***

4 small new red potatoes
2 TBSP butter
1 garlic clove, minced
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
2 small zucchini, cut into bite-sized pieces
Salt and pepper to taste
1/4 cup grated parmesan cheese

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8-10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes into bite-sized chunks.

Place a medium satue pan over medium heat. Add the butter, garlic, thyme, and rosemary and heat until the butter melts, about 2 minutes. Meanwhile, season the cut surfaces of the zucchini and potatoes with salt and pepper. Carefully place the vegetables in the melted butter. Cook until golden brown, about 12-15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned vegetables on the baking sheet and sprinkle the tops with the parmesan cheese. Broil until the cheese is golden brown, about 4 minutes.

Roasted Tomato and Garlic Sauce

Do you have too many tomatoes in your garden or leftover tomatoes from Boutiful Baskets that you're not sure what to do with??? This simple and flavorful sauce has literally a hundred uses. I used it over parmesan crusted chicken, but you could also use it as a dip for chicken fingers, use it in place of pizza sauce on homemade pizza, toss it with pasta, etc.

1 lb tomatoes

1 onion

3 cloves garlic, unpeeled

1/4 cup extra virgin olive oil

2 tsp thyme

salt and pepper

Preheat oven to 275 degrees. Slice tomatoes in half, and slice onion in large wedges. Place tomatoes, onion, and unpeeled garlic in bowl. Drizzle with half of the oil. Sprinkle with seasonings and toss to make sure everything is coated. Place tomatoes face down on cookie sheet with onion and garlic and cook for 2 hours. Turn the tomatoes over after the first hour. Remove from oven. Put everything in food processor (squeeze garlic from peel first), and pulse or puree to desired consistency with remaining oil. Can add 1-2 T of water to thin sauce out if necessary.

Note: Any type of tomato should work for this recipe. I have used romas and red vine tomatoes. This is also a great way to use tomatoes that are getting a little soft. I lined my cookie sheet with foil and lightly sprayed with oil for easy cleanup.

Potato and Bacon Torte

***This is my take on Melissa D'Arabian's recipe from Food Network, I made it for a work party the other night and it was a hit!***

Crust:

2 1/4 cups flour
2 sticks butter, frozen or very cold, cut into cubes
1 tsp salt
8-10 TBSP ice water

Pulse flour, butter, and salt in food processor, when the consistency of wet sand, start adding water one tablespoon at a time. Until dough is formed. Divide into 2 halves, and wrap in plastic. Let refrigerate for at least 30 minutes.

Filling:

3/4 cup half & half
3 sprigs fresh thyme
1 clove garlic, slightly crushed to release flavor, but still whole to be able to scoop out
About 3 new red potatoes, sliced thin
1 zucchini, sliced thin
1/4 red onion, sliced thin
3 strips bacon, cut small and cooked until crisp
1/2 Gruyere cheese, shredded

Put half and half, thyme, and garlic in a saucepan, simmer while prepping the rest of the ingredients to allow time for the flavors to seep.

Roll out one of the discs of dough to fit a pie pan. 1 layer of potatoes, salt and pepper to taste, use some bacon, then a layer of zucchini and a few onion slices. Repeat until pie is full. Remove thyme and garlic from half and half. Pour over the veggies in the pie. Top with the shredded cheese.

Roll out second half of dough, top the pie, crimp the edges. Brush with egg wash. Make three slits for steam release.

Bake at 375 for 50-60 minutes.

Zucchini Cakes

I found this recipe on a cooking blog that I follow called The Pioneer Woman Cooks. I thought it would be great to try with all of the fresh zucchini I have! They were really yummy. It satisfies my craving for fried food without feeling too guilty since it's full of zucchini!

Ingredients:

1 large zucchini
1 TBSP minced garlic
3/4 cup breadcrumbs
1/2 cup Italian blend cheese (I just used mozzarella since that's what I had)
2 whole eggs
Salt and pepper to taste
Olive oil

Wash and cut the end of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini with a paper towel until you've removed as much liquid as possible.

Place zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, salt, and pepper. Stir with a fork until well mixed.

Head olive oil (about 1/4 inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of the zucchini into skillet and flatten a bit. After about two minutes, turn the cakes over and cook other side until golden brown. About another 2 minutes.

Serve with marinara, ranch, or just eat plain!

Cabbage Salad

1 head cabbage, rough chopped
1/2 red onion, diced
1 lb bacon, cooked, drained and crumbled
1/2 carton mushroom, sliced

Dressing
1/2 bottle mayo
1/4 cup rice vinegar, one with yelow lid
1/3 cup sugar

Gas Station Stuffed Pork Chops

Crab stuffing:
1/4 of each, red, yellow and green bell peppers, chopped
1/4 red onion, chopped
2 tablespoons garlic butter
1 pound fresh crabmeat
2 tablespoons freshly chopped parsley leaves
1 tablespoon fresh chopped basil leaves
1/4 cup bread crumbs
1 fresh egg
Salt and freshly ground black pepper
Pepper jack cheese

Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.

Asiago Sauce:
About 1/2 pound shredded asiago
2/3 cup half and half
2/3 cup heavy whipping cream

For the sauce:
Bring whipping cream and half and half to a boil. Add the asiago cheese, remove from heat. Pour over cooked capellini pasta.

Blackened seasoning:
1/2 cup Spanish paprika
1/2 cup cayenne pepper
1/2 cup Black pepper
1/2 cup salt
1 cup chili powder
1 cup granulated garlic
1 cup granulated onions

For the seasoning:
Combine all ingredients in a container with a tight fitting lid.
Cut a pocket into the pork chop and stuff it with the crab mix. Season with the blackening seasoning. Grill pork chop.

Place grilled pork chop over noodles and sauce, serve.

Blue & Yellow Muffins

6 Tbl unsalted butter
1/2 cup finely diced red onion
4 finely chopped garlic cloves
1 1/2 c milk
4 eggs
2 Tbl honey
1/2 c finely diced red bell pepper
2 jalapeno finely chopped
1/2 cup fresh or frozen corn
2 Tbl finely chopped cilantro
1 cup blue cornmeal
1 cup yellow cornmeal
1 1/3 cup flour
1 Tlb baking powder
1/2 tsp baking soda
4 tsp kosher salt

1. Spray a muffin tin with cooking spray and preheat oven to 400.
2. In a small pan melt butter, add onion and cook until soft. Add garlic and cook for 30 sec. Remove from heat and let cool slightly. Divide mixture evenly between 2 bowls.
3. In another bowl whisk together the milk, eggs, honey red pepper jalapenos, corn and cilantro. Pour mixture into a measuring cup and add half of the mixture to each of the large bowls with the onion mixture.
4. Put the blue cornmeal and yellow cornmeal in 2 separate bowls. To each bowl add 2/3 cup flour, 1 1/2 tsp baking pwd, 1/4 tsp baking soda and 2 tsp salt. Mix each cornmeal mixture into a bowl with the liquid mixture.
5. Pour an equal amount of each batter side by side into each muffin cup and bake for 16 minutes. Let the muffins cool in the pan for 5 min and then remove to a cooling rack. The batters can be made up to 1 day in advance and refrigerated. Makes 18 muffins

Brownies

8 eggs

2 tsp salt

2 cups of butter, melted (yes, that's right)

1 1/2 cups cocoa

4 cups sugar

4 tsp vamilla

3 cups flour

1. Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 min.

2. Add melted butter and blend. In another bowl mix flow and cocoa with a whisk until well blended.

3. Add flour mixture to egg mixture and mix until well combined.

4. Spread onto a greased cookie sheet (12 x 17) and bake at 350 for 20 min. Cool for 15 min and spread with frosting.

Frosting

4 cups pwd sugar

1/2 cup soft butter

1/2 cup cocoa

milk

Blend pwd sugar, butter and cocoa with enough milk to make the frosting easy to spread. Spread over the brownies. Keep spreading as the frosting melts to make it nice and even on top. Allow brownies to cool before cutting.

Yes, I used real butter and exactly the amount of cocoa called for. They are very good!

Giada's Pizza Dough

1 1/2 cups warm water
2 1/4 tsp yeast
5 cups flour
1 1/2 tsp salt
Olive oil, for drizzling

*Giada's instructions were to knead by hand, but I just did it in my KitchenAid, and it turned out perfect

Put water in mixer. Add yeast, stir until dissolved. Let sit for about 5 minutes.

Add flour and salt, mix until smooth and elastic. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp towel. Set in a warm place until the dough has doubled in size, about 2 hours.

Using a fist, deflate the dough in the center and cut into 3 equal size pieces. Form the dough pieces into 3 balls and place into 3 oiled bowls. Cover and let rest 1 hour. May refrigerate for up to 1 day wrapped in plastic wrap.

Dutch Oven 7-Up Chicken

1/2 lb bacon, cut in chunks
6-7 boneless chicken breasts
salt and pepper
garlic powder
1 onion, chopped
2 cups baby carrots
8-10 small red potatoes, cut in half
2 chicken boullion cubes
1 cube butter
1 can cream of chicken soup
1 can sprite, 7-up, or cream soda

Brown bacon in dutch oven. Take out and set aside. Drain most of grease out of oven. Cut chicken breasts into half or thirds. Brown chicken with salt, pepper, and garlic powder to taste. Add chopped onion, bacon, carrots, and potatoes. Then add boullion cubes, butter, soup and soda. I usually don't use quite all of the soda. Put lid on oven. Cook approx 45 minutes. Stir one or twice while cooking to check moisture. Add more liquid if needed. Can either use 14 coals on top and 12 coals on bottom, or use a camp chef burner on low heat with with 14 coals on top or a tent to circulate the heat.

Mom's Hot Fudge Syrup

1 cup sugar
3 TBSP cocoa powder

Cook over low heat for 3 minutes stirring constantly.

Add:

3/4 cup milk
2 TBSP butter
1 tsp vanilla

Boil for 2 minutes. To make thicker, boil longer

Broccoli Apple Salad

4 med. apples, chopped
4 med. crowns of broccoli
2-3 green onions
Sliced Honey Roasted Almonds
Craisins

Dressing:
1/2 cup sugar
1/3 cup red wine vinegar
1 cup mayo

Mix together apples, broccoli and green onions. Add almonds and craisins. Mix up dressing, add to other ingredients and serve.

Cranberry Pecan Cookies

I am slightly embarrassed to post this recipe, because it isn't completely from scratch. However, they are pretty tasty, so I thought I would share.

1 tube sugar cookie dough (16.5 oz)

2/3 c. chopped pecans

2/3 c. vanilla or white chips

2/3 c. craisins
1 tsp. vanilla

Combine all ingredients. Drop by tablespoonfuls onto baking sheets. Bake at 350 for 10-12 minutes or until edges are just starting to turn golden brown. Cool for 2 minutes before removing from pan.

Crispy Coconut Chicken Fingers

YUM! Loved these! I put them on top of some baby greens with an avocado and some Papaya Poppyseed dressing to make it taste like a tropical salad.

12 chicken tenders
1-2 eggs
1/2 cup flour
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

Preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces. Combine it with the panko and spices in a shallow dish. Mix well to distribute the spices. Place the flour in another shallow dish, and the egg in another. Give the eggs a quick beating. Working with one chicken tender at a time, dredge in flour, then dip in egg. Then entirely coat in the coconut panko mixture. Press in with your fingers to make sure the entire thing is well coated. Place chicken tenders on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (I used my silpat and it was perfect!) Drizzle a teeny bit of olive oil over tenders to help them crisp nicely. Bake for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcook really quickly!

Copy-Cat Winger's AMAZING Sauce

3 TBSP Frank's Hot Sauce
3/4 cup brown sugar
2 TBSP water

Combine ingredients in a saucepan. Stir over heat until combined. This is typically served over chicken strips as Winger's Amazing Sticky Fingers. It's also good to mix with ranch dressing for dipping sauce.

Bowtie Chicken Salad

10 oz Bowtie pasta, boiled until tender
3 large chicken breasts, boiled until cooked, cut into bite size pieces
2 cans mandarin oranges, drained
1 can water chestnuts, drained and roughly chopped
1/4 cup parsley, finely chopped
1/2 bunch green onions, chopped
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/2 cup honey roasted peanuts
5-10 oz spinach (add just before serving)

Dressing:
1/2 cup oil
1/4 tsp salt
4 T sugar
1/3 cup white wine vinegar
1/2 cup teriyaki sauce
1/2 tsp pepper

Whisk all dressing ingredients together.

Combine all other ingredients (except spinach) and coat with dressing. Place overnight in refrigerator in zip-lock bag. Before serving, toss contents of bag with spinach.

Southern Comfort Cupcakes

So cupcakes are the all the new rage these days. There's the cutest little cupcake shop down in Salt Lake City called Mini's. One of my favorites is the "Southern Comfort." I thought I'd try and recreate them...but use the best red velvet recipe ever...GREAT GRANDMA BUTTARS'!!!

Here we go:

Cupcakes...

1/2 cup butter, softened
1 1/2 cups sugar
2 ounces red food coloring
2 TBSP cocoa
2 1/4 cups flour
1 cup buttermilk
1 tsp vanilla
2 eggs
1 tsp salt
1 tsp baking soda
1 TBSP white vinegar

***Cream butter and sugar. Add eggs and blend. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternately with flour and salt. Add soda and vinegar in small bowl (hold over cupcake mixture as it foams). Fold into mixture without beating. Pour into cupcake tins lined with paper. Bake in over at 350 for 20 minutes. Cool completely before frosting. Makes 24 cupcakes.

Cream Cheese Frosting...

8 oz cream cheese, softened
4 cups powdered sugar
1 cube butter, softened
2 tsp vanilla
* My secret weapon for a little freshness...1/2 tsp fresh lemon juice

Beat together cream cheese and butter. Add lemon juice and vanilla. Slowly add powdered sugar. Beat until fluffy.

Top cupcakes with frosting and sprinkle on toasted pecans.

Baked Potatoes for a Crowd

I learned this fun little tip from a friend! When you need to make perfect baked potatoes for a crowd, use your crockpot!

Spray crockpot with non-stick cooking spray.
Wash potatoes, leave damp and place in crockpot.

Cook on high heat for 4 hours and Wah-la!

Kelli's Guacamole

This is how I learned to make guacamole in Puerto Vallarta, Mexico.

Add to bowl:

1/4 white onion, chopped very fine
1 roma tomato, take out middle with seeds, and chop flesh very fine
1 serrano pepper, unless you like your guacamole really hot, take out seeds and chop flesh very fine.
1 TBSP chopped cilantro
3 avocados
Juice of one lime

Mash together and serve.

This particular picture is a triple batch.

Traditional Croquembouche

Several months ago, I came across this recipe in a magazine while I was at work. It gave step by step instructions and I really wanted to try it, so I tore it out. One of the doctor's teased me that I'd never be able to do it. Every time we worked together, he asked if I had made it yet. Finally, this weekend we were having a farewell party for another co-worker that was moving to Chicago, perfect reason to make a fancy dessert! It was a hit. The picture doesn't do it justice though, we the lacey carmel strands that I whirled around the tower.

***For the cream filling:

Sprinkle 1 unflavored gelatin packed outer 1/4 cup cold water in a bowl and set aside to bloom.

Place 4 cups of whole milk in a pan. Halve 2 vanilla beans lengthwise; scrape out the seets with a paring knife, then add the seeds and the pods to the milk. Bring to a simmer, then cover and remove from the heat.

In a medium bowl, whisk together 12 egg yolks, 1 cup sugar, and 6 TBSP cornstarch until smooth.

Remove the vanilla pods from the milk. Gradually whisk one third of the warm milk into the egg mixture.

Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly until the mixture boils and thickens, about 6 minutes. Continue boiling, until the mixture is custard like, about another 3 minues.

Remove the pan from the heat. Slice 5 TBSP butter into pieces and whisk them into the custard, then stir in the gelatin mixture.

(If you desire to make 1/2 of the mixture into chocolate cream, microwave 6 oz of chopped bittersweet chocolate until smooth. Stir into half the cream.)

Press plastic wrap directly onto the surface of the cream fillings and refrigerate until cold and firm, at least 2 hours.

When ready to fill the puffs, whip 1 1/2 cups heavy cream into soft peaks with a mixer. Fold into cream filling.

Transfter filling into large pastry bags with a tip to pipe into puffs.

***For the pastry puffs:

Preheat the oven to 450 degrees. Bring 1 1/2 cups water, 10 TBSP butter, 1 1/2 tsp sugar, and 1/2 tsp salt to a simmer in a saucepan over medium heat, stirring to melt the butter.

Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, about 6 to 7 minutes. Cool slightly.

Transfer to the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in 6 eggs, one at a time. Scrape down the sides of the bowl as needed.

Line a baking sheet with parchment paper, pipe 1 1/2 inch balls of dough onto the paper, (makes about 48).

Smooth the dough peaks with a wet finger. Bake until puffed, 15-20 minutes. Then lower the temperature to 350 and bake until golden, about 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to rack to cool.

***To assemble:

Fill the puffs with the cream by inserting the tip of the pastry tip into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.

Make the caramel:

Mix 3 cups sugar, 3 TBSP light corn syrup, and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pain, until the syrup turns deep amber, about 20 minutes.

Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.

Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid and hot!!!)

Draw a 7 inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until hot.

Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper, the next step is MESSY!!!

Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide onto platter. Tear off excess parchment paper.

To serve, crack the caramel web with the back of a knife, then dismantle the cream puffs to plates.

Creamy Pasta with Spring Vegetables

This is a Pampered Chef recipe. I really enjoyed it. I didn't take a picture this time, but I will probably be making it again soon since I have leftover vegetables.

8 oz thin fresh asparagus spears
8 oz mushrooms
red bell pepper
2 T olive oil
3 garlic cloves
1/4 tsp salt
1/4 tsp pepper
2 T fresh basil, snipped (or 1 tsp dried basil)
8 oz uncooked rigatoni pasts (about 3 cups)
3/4 cup whipping cream
2 oz Parmesan cheese (about 1/2 cup)

Preheat oven to 425. Snap off and discard tough ends of asparagus. Cut into 1 1/2 inch pieces. Cut mushrooms in half (or quarters if large). Cut bell pepper into 1 inch spares. Combine vegetables in bowl. Add olive oil, garlic, salt, and pepper. Mix well. Pour onto cookie sheet and bake 10 minutes.

Meanwhile, prepare pasta according to package directions. In sauce pan, simmer whipping cream 6-8 minutes over medium-low heat to thicken slightly, stirring constantly. If using dried basil, add basil at this time.

Drain pasta. Transfer to large bowl. Add vegetables, heated cream, and basil (if using fresh). Mix lightly. Add half of the Parmesan cheese. Mix. Spoon onto serving plates. Sprinkle with additional black pepper and remaining cheese.

Creamy White Chili

Saute the following ingredients:
1 lb chicken breast cut in cubes
1 med onion chopped
1 1/2 tsp garlic pwd.
1 Tbl oil
1 can diced green chiles
1 14 oz can chicken broth
1 15 oz cans great northern beans, rinsed and drained

Add following ingredients to sauted mixture and simmer for 30 min.
1 tsp cumin
1/2 tsp oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup whipping cream

The first time I tried this recipe I left out the cumin and didn't like chili. It needs the cumin!!

Mexican Rice

I got this recipe from the Mis Amores relatives

In a blender:
1/2 tomato
1/4 cup tomato sauce + little bit more
1 clove garlic
2 T caldo de pollo (mexican chicken bouillon - it is by chicken bouillon or is mexican isle)
1/2 cup chopped onion
1/2 cup water
1 tsp salt

In a sauce pan put 1 1/2 cup rice. Pour enough oil to coat rice maybe 1/4 cup oil. The restrauant uses enough oil to cover rice. Heat until rice browns. Add blender mixture and 3 cups water. Boil. Turn down to low, check and stir. Add Daldo de pollo and water if it needs more liquid.

Fast Garlic Breadtwists

In mixer combine:

1 1/2 cups warm water
2 TBSP sugar
1 TBSP yeast

Let sit for 5 minutes, then add:

3 1/2 cups flour
1 tsp salt

Mix until smooth, then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted butter mixed with minched garlic, then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 20 minutes to raise. Bake at 400 degress for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with salt. Optional: sprinkle grated parmesan cheese and serve with dipping sauce.

Monkey Bread Muffin Cups

These yummy little muffin cups taste like cinnamon rolls, but couldn't be simpler to make. They would be perfect for a holiday morning or a weekend brunch.

2 tubes of biscuit dough (20 biscuits total)

1/2 cup sugar

1 tsp cinnamon

6 T butter

1/3 cup brown sugar

Spray your muffin tin with non-stick spray. Cut each biscuit into 4ths. You should have 80 little pieces of dough. In a ziplock bag, combine sugar and cinnamon. Then add pieces of dough and shake around until all are totally coated. Divide dough between muffin cups. (I put around 7 in each cup.) In a saucepan, boil the butter and brown sugar. Put a spoonful over each muffin cup. Bake in a 350 degree oven for about 18-20 minutes or until baked through. Remove from muffin cups and cool slightly. Can add optional frosting. Makes 10-12 muffins, depending on how many pieces of dough you use for each cup. They are very tasty, especially when warm!

Frosting:

2 oz cream cheese

1/2 tsp vanilla

1 c. powdered sugar

milk for consistency

Red Lobster's Cheddar Biscuits

For the biscuits:

1 3/4 cups flour
1 TBSP plus 2 tsp baking powder
2 1/2 tsp sugar
1/4 tsp salt
3 TBSP vegetable shortening
4 TBSP cold butter, cut into pieces
6 oz grated cheddar cheese
3/4 cup milk

For the garlic butter:

3 TBSP butter
1 clove garlic, smashed
1 tsp chopped fresh parsley

Preheat the oven to 425. Lightly mis a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour, baking powder, sugar, and salt in a foo processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a dough. Do not overwork the dough or the biscuits will be tough. Drop the dough onton the baking sheetin 1/4 cup portions, 2 inches apart and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the hot baked biscuits with the garlic butter and serve warm.

Cinnamon-Chocolate Fudge by Giada

-Butter for greasing the pan
-1 (14oz) can sweetened condensed milk
-2 tsp ground cinnamon
-1 tsp vanilla
-1 pound bittersweet (60% cacao) chocolate chips
-3 TBSP butter
-Kosher salt for sprinkling

Butter the bottom and sides of an 8x8 baking pan.

In a medium glass bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan over simmering water and mis until the chocolate chips have melted and the mixture is smooth. Using a spatula, scrape the mixture into the prepared dish and smooth the top. Sprinkle with salt. Refigerate at least 2 hours until firm.

(I really liked the taste that the salt added. Surprising!)

Sweet Raspberry Muffins

This is a great little muffin recipe. It's easy, tasty, and I made it with ingredients I always have on hand!

2 cups biscuit/baking mix (Bisquick)
2 T sugar

1/4 cup cold butter or margarine

2/3 cup milk

1/4 cup raspberry jam

Glaze:

1/2 cup powdered sugar

2 tsp warm water

1/4 tsp vanilla

In a bowl, combine biscuit mix and sugar. Cut in butter until the mixture resembles course crums. Stir in milk just until moistened (batter will be thick). Spoon about 1 T of batter in 12 muffin cups. Top with 1 tsp jam. Spoon remaining batter (about 1 T each) over jam. Bake at 425 for 12-14 minutes or until lightly browned. Cool in pans for 5 minutes. Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle with glaze. Makes 12 muffins.

Food Storage Crepes

(For a crepe lovin' fool like myself, these turned out perfect!!!)

4 eggs (1/4 cup dry powdered eggs + 1/2 cup water)
1 cup flour
1 cup milk (3 TBSP dry powdered milk + 1 cup water)
2 TBSP butter, melted
2 tsp sugar
1/2 tsp salt

Place all ingredients into blener, then mix until smooth. Pour batter onto skillet, tilt pan to evenly coat bottom with batter. Cook over medium heat until brown, then turn to brown the other side.

Pecan-crusted Chicken with Sweet Mustard Dressing

This is a great recipe. Easy enough to prepare on week-nights, but elegant enough for the week-end. Makes 4 servings

Chicken:
1 egg white
1 1/2 cups pecans
1/2 tsp salt
1/4 tsp cayenne pepper
1 lb chicken tenders or chicken breasts
1/4 cup vegetable oil

Dressing and greens:
1/4 cup peach preserves
2 T stone-ground mustard
1 tsp cider vinegar
1/4 tsp salt
1/4 tsp blsck pepper
1 garlic clove, pressed
2 T vegetable oil
4 cups mixed baby greens

For chicken, lightly beat egg white in bowl. Finely chop pecans and place in second bowl. Combine salt and cayenne pepper in small bowl. Slice chicken into 10-12 pieces. Sprinkle cayenne pepper mixture over chicken. Dip chicken into egg white, then into pecans, pressing pecans into chicken.

Add oil to skillet. Heat over medium heat 1-3 minutes. Cook chicken 2-3 minutes or until deep golden brown. Turn chicken over. Cook an additional 2-3 minutes or until centers of chicken are no longer pink.

For dressing, whisk together preserves, mustard, vinegar, salt, black pepper, garlic, and oil in small bowl. To serve, toss greens with some of the dressing. Drizzle remaining dressing on cooked chicken strips.

Maple-Butter Blondie Sundaes

(This is my favorite dessert from Applebee's...luckily I found this copycat recipe in the most recent issue of Food Network Magazine).

For the blondies:

10 TBSP butter, at room temperature
1 cup walnut pieces
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 cups packed brown sugar
3 eggs
2 TBSP vanilla
6 oz white chocolate (chips or chunks)

For the topping:

1/3 cup maple syrup
6 TBSP butter
1/4 cup heavy cream

Vanilla ice cream, for serving
Walnut pieces for garnish

Make the blondies: Preheat the oven to 350. Pulse 1/2 cup walnuts in food processor until almost fine. Wisk the ground nuts, four, baking powder and soda, and salt in medium bowl.

Beat butter and the brown sugar with a mixer on medium speed until fluffy, about 2 mintues. Beat in the eggs, one at a time. Beat in the vanilla. Gradually beat in the dry ingredients. Fold in the white chocolate and the remanining walnuts.

Spread the batter in a 9x13 pan and bake for about 30 minutes. (I did mine at 28 and they were a little too crunchy on the ends...

For the topping: Place the maply syrup and butter in a small suacepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is like caramel.

Serve blondies warm with ice cream, topping, and nuts.

Whole Wheat Carot Cake Muffins

In my quest to learn to cook with food storage, I tried the following recipe. Cory and Adam really liked it.

2 C. brown sugar
1 c. oil
3 eggs (powdered)
1 c. dried carrots
1 small can crushed pineapple, drained
3 c. whole wheat flour
1 t. salt
1 T. baking soda
1 t. cinnamon
2 t. vanilla
1 c. raisins
1 c. walnuts, chopped


Before you begin, add 2 cups cold water to dried carrots and let sit for 20 minutes. Also, soak the raisins in warm water for 10 minutes.


Grease muffin pans. Beat together brown sugar, oil, and eggs. Stir in carrots and pineapple. Blend dry ingredients together, then combine with wet ingredients. Add vanilla, raisins, and nuts. Pour into pans and bake at 350 for 20 minutes. Makes 24 muffins.

Giada's Breakfast Tart

Butter, for greasing the pan
Flour, for dusting the pan
1 9 inch pie crust
1 egg white, lightly beaten
2 teaspoons vegetable oil
3 ounces pancetta, cut into pieces
5 eggs, lightly beaten
1/2 cup mascarpone cheese
2 cups shredded Grugere cheese
3 green onions, sliced
1/2 tsp salt
1/2 tsp pepper

(The store was out of mascarpone, so I just used low fat cream cheese. The pancetta didn't look that great, so I just used bacon).

Preheat oven to 400. Butter and flour the bottom and sides of the tart/pie pain. With tines of fort, prick the pastry. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow to cool for about 10 minutes.

In a medium skillet, heat the oil over medium high heat. Add the pancetta and cook, stirring frequently, until brown and crispy. Drain on paper towel.

In a medium bowl, combine the beaten eggs, mascarpone, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the crust and bake until the mixtrue has set and the top is golden, about 18-20 minutes. Cool and serve.

Orange Cranberry Cookies

Mix together:
1 cube butter
1 cup minus 2 Tbl butter shortening
2 cups white sugar
1/2 cup brown sugar
2 Tbl orange juice
1 Tbl vanilla
1-2 tsp orange extract
Orange zest

Add 2 eggs
Add 3-4 cups flour, 1 1/2 tsp baking soda, 1 1/2 tsp salt
Blend then add:
1 pkg white chocolate chips
1 cup craisens (dried cranberries)

Bake 375 for 10 min.

Wolf's Tasty Puffed Corn Treat

1 bag of butter flavored corn puffs
1 1/3 cube butter or margarine
2/3 cup sugar
2 TBSP water
1 tsp vanilla

Melt butter in pan. Add sugar and water. Bring to boil. Boil fast for 4 minutes while continually stirring. Remove from heat. Add vanilla. Empty puffs into large bowl and pour syrup on top. Mix well. Spread on cookie sheet and bake at 225 for 10 minutes. Remove and cool.