Saffron Risotto

Ingredients:

- 5 cups unsalted chicken stock

- 1 1/2 tablespoons extra-virgin olive oil

- 1 1/4 cups diced onion

- 1 1/2 cups Arborio rice
- 5/8 teaspoon kosher salt
- 1/4 teaspoon saffron threads, crushed

- 1/2 cup dry white wine

- 1 tablespoon butter
- 1/2 teaspoon freshly ground black pepper
- 1.5 oz Parmesan cheese, grated (about 1/3 cup)
- 2 tablespoons chopped fresh flat-leaf parsley

Directions:

Bring chicken stock to a simmer in a saucepan (do not boil); keep warm over low heat.

Heat a saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; cook for 5 minutes, stirring occasionally. Add rice, salt, and saffron. Cook for 1 minute, stirring frequently. Add wine; cook 2 minutes, or until liquid is absorbed, stirring frequently.

Stir in 1 1/2 cups stock; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add the remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (will take about 22 minutes total). Reserve 1/3 cup stock at last addition.

Stir in the reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.

Tiger Bark

Recipes don't get much easier than this! The swirls are very pretty and the recipe makes a lot of goodies.

Ingredients:

- 1 lb white candy coating (almond bark)
- 1 1/2 cups creamy peanut butter
- 2 cups (12 oz) semisweet chocolate chips

Directions:

Line a cookie sheet with waxed paper.

In the microwave or on the stove top, melt the candy coating; stir until smooth, then stir in the peanut butter. Spread thinly onto the prepared cookie sheet.

In the microwave or stove top, melt the chocolate chips; stir until smooth.

Drizzle the chocolate over the candy coating mixture. Cut through with a knife to swirl the chocolate.

Chill until firm, then break into pieces. Store in an airtight container in the refrigerator.

Sour Cream Cornbread

Easy to throw together and has a nice consistency. Becky likes it.

Ingredients:

- 1 cup flour (can sub 1/2 c corn flour and 1/2 c brown rice flour)
- 1 cup yellow cornmeal
- 1/4 cup sugar (or honey but add it to wet mixture)
- 2 teaspoons baking powder
-1 teaspoon baking soda
- 1.5 teaspoon dried rosemary
- 1/2 teaspoon salt

- 2 eggs (I liked 1 egg a little better last time)
- 1 cup (8 oz) sour cream (can sub plain yogurt)
- 1/2 cup half and half (milk is ok, I've used lactose free milk)
- 1/4 cup butter, melted

- 1 cup thawed frozen corn (optional but we like it)

Directions:

Preheat oven to 400 degrees. Grease an 8x8" square baking pan.

Combine the dry ingredients in a medium bowl. Combine the remaining ingredients in a second bowl, then add the moist ingredients to the dry ingredients and mix just until combined. Stir in the thawed corn, if desired.

Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm with honey.